Beef Broth with Noodles

Cook Time 1 hour 40 minutes

Servings 4

Ingredients

1 tsp extra virgin olive oil 

1.5kg beef bones, some with bone marrow

400g oxtail or beef chucks

1 onion 

2 carrots

2 stalks of celery

Bouquet garnis

1 tsp black peppercorns

2 tbsp vinegar

3 nests of egg noodle vermicelli

Method

Preheat the oven to 220°C.

Place bones, oxtail and onions in a tray. Drizzle with oil and coat all over. Roast in the oven for 30-40 minutes or until golden in colour.

Remove and place in the pressure cooker bowl. Add the carrots, celery, bouquet garnis, peppercorns, vinegar and enough water to completely cover everything, ensuring it doesn’t exceed the maximum line in the pressure cooker.

Lock lid and cook on medium-high and it comes up to pressure, then turn down to medium and cook for 40 minutes. 

Remove off the heat and then release the pressure. Using a slotted spoon remove all bones and vegetables. Once the oxtail is cool enough to handle, pick the meat from the bones. Discard remaining bones and vegetables.

Bring the broth up to a boil. Add the vermicelli followed by the meat and cook for three minutes. Check seasoning and add salt at this stage if required.