Made a big batch of beef and egg noodles yesterday – not pretty, but delicious
Made a big batch of beef and egg noodles yesterday – not pretty, but delicious
by jtmann05
1 Comment
jtmann05
I didn’t follow a specific recipe, but here is what I did:
– Started with roughly 2.5 lbs of beef shank. I used mine straight from the freezer. Chuck or another good braising meat would also work
– Made 4ish cups of beef stock using better than bouillon. Added to crock pot a few dashes of Worcestershire sauce, squeeze of Dijon, and a whole large thinly sliced onion. Set the crock pot to low.
– Seared off shanks on the grill and added to the liquid mixture, making sure they were covered about 75%.
– Cooked on low until I could shred the meat. I picked out any overly big globs of fat and connective tissue.
– Skimmed as much fat as I could from the liquid, turned crock pot to high, and added in a 24 oz bag of frozen egg noodles. Cooked for about 30-40 minutes or until noodles were near fully cooked. Mine took a little longer as it took a while to get the temp back up.
– Added shredded beef and 12oz frozen peas (figured it was just easier to use the whole bag) and let warm through. Add more liquid and seasoning as you see fit. You could probably turn the crock pot to low or warm at this point and let sit until ready to eat.
– You could garnish with all sorts of things like sour cream or some fresh parsley….maybe even some hot sauce. I just ate mine as-is.
1 Comment
I didn’t follow a specific recipe, but here is what I did:
– Started with roughly 2.5 lbs of beef shank. I used mine straight from the freezer. Chuck or another good braising meat would also work
– Made 4ish cups of beef stock using better than bouillon. Added to crock pot a few dashes of Worcestershire sauce, squeeze of Dijon, and a whole large thinly sliced onion. Set the crock pot to low.
– Seared off shanks on the grill and added to the liquid mixture, making sure they were covered about 75%.
– Cooked on low until I could shred the meat. I picked out any overly big globs of fat and connective tissue.
– Skimmed as much fat as I could from the liquid, turned crock pot to high, and added in a 24 oz bag of frozen egg noodles. Cooked for about 30-40 minutes or until noodles were near fully cooked. Mine took a little longer as it took a while to get the temp back up.
– Added shredded beef and 12oz frozen peas (figured it was just easier to use the whole bag) and let warm through. Add more liquid and seasoning as you see fit. You could probably turn the crock pot to low or warm at this point and let sit until ready to eat.
– You could garnish with all sorts of things like sour cream or some fresh parsley….maybe even some hot sauce. I just ate mine as-is.