| Level: | Intermediate |
| Total: | 6 hr 55 min |
| Active: | 1 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 ounces beef bones
- 1/3 pound carrots, coarsely chopped
- 1/3 pound celery, coarsely chopped
- 1/3 pound yellow onion, coarsely chopped
- 1 ounce instant au jus powder or 5 beef bouillon cubes, crushed
- 1/2 teaspoon granulated garlic
- 2 pounds beef roast, inside round or top round
- 8 cups beef stock
- 3 1/2 cups all-purpose flour, plus for dusting
- 1 teaspoon salt
- 2 eggs
- 4 egg yolks
- 2 teaspoons oil
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours. Add the carrots, celery and onions, and roast 1 hour longer.
- Mix the au jus powder with the granulated garlic and 1 teaspoon water to make a heavy paste. Coat the beef roast thoroughly. Cover the roast with foil and cook along with the bones for 1 hour. Remove the foil and cook 30 minutes longer. Allow to rest for 15 minutes.
- Place the bones and roasted vegetables in a stockpot with the beef stock. Simmer for 1 hour. Strain the bones and vegetables and discard, and then return the liquid to the pot.
- Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes.
- For the noodles: In a large mixing bowl, stir together the 3 cups of the flour and the salt.
- In another bowl, combine 2/3 cup water, the eggs, yolks and oil. Mix, and then add to the dry ingredients.
- Knead the dough until it is smooth and elastic, 8 to 10 minutes. Add the remaining 1/2 cup flour, as needed. Cover with a towel and let rest for 10 minutes. Divide the dough in half on a lightly floured surface. Roll each half into a 12-by-12-inch square, about 1/16 inch thick. Cut into 2- to 3-inch-long strips. Toss the noodles with some flour to separate.
- Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper to taste.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 706 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 56 g |
| Cholesterol | 267 mg |
| Sodium | 1974 mg |
Reviews
I made this for my mom and dad because they had eaten there and loved the food. Mine turned out delicious also. We eat at The Steer Inn quite a bit, well when we were not dealing with the COVID 19 panademic. My children attend college in Indy and I spend a lot of time there due to a liver transplant at IU. I would recommend for anyone who could enjoy a meal there. You will not be disappointed.
Soooooo worth the time!! The richness in the sauce is unbelievable after roasting the bones that long. I gave my roast a salt bath before putting it in the roaster. Covered it in salt for about an hour. Rinsed it really well under warm water. Tenderized the meat to the point it melts!! This is going to become a staple!!
This was labor intensive but did turn out well. Mine was not as thick as in the video so I did have to thicken it a bit but otherwise I had no issues with execution. It did taste good and wasn’t too heavy but still had that comfort food feel.
the photo is not the dish what a waste of time
I didn’t do the Au Jus step if the recipe. The meal was delicious! Definitely a redo!!
The noodles were great and I really liked this recipe. It showed me how to make homemade pasta, and make this pasta flavorful. I love watching guys shows, and this is one of my favorite videos/recipes!
I added salt and pepper to the roast then added parsley to the ending result. The recipe was delicious by all means! I will definitley be making this recipe again!
I’m making this for the second time, today. Delicious and a great recipe for a rainy day when you’re stuck in the house anyway. Only issue I have is with the instructions for the rolling out the noodles. No way you’re going to get 1/16th inch dough by dividing in half and rolling it to 12 x 12 inches. Other than that – its an awesome stick to your ribs, carb laden delight. Perfect comfort food.
Followed recipe to exact and found the meat to still being tough after cooking it as directions said i don’t think i’ll be making this again.
Excellent Beef and Noodles. My family loved it’s savory flavor and will go into the family cook book as a keeper.