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1
Preheat the oven to 350 degrees F.
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2
For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours.
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3
Add the carrots, celery, and onions, and roast 1 hour longer.
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4
Mix the au jus powder or bouillon cubes with the garlic and 1 teaspoon of water to make a heavy paste.
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5
Coat the beef roast thoroughly.
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6
Cover the roast with foil and cook along with the bones for 1 hour.
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7
Remove the foil and cook 30 minutes longer.
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8
Allow it to rest for 15 minutes.
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9
Place the bones and roasted vegetables in a stockpot with the beef stock.
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10
Simmer for 1 hour.
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11
Strain the bones and vegetables and discard, and then return the liquid to the pot.
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12
Cut the beef into 3/4-inch cubes.
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13
Add to the liquid and simmer for 30 minutes.
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14
For the noodles: In a large mixing bowl, stir together 3 cups of flour and the salt.
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15
In another bowl, combine 2/3 cup water, eggs, yolks, and oil.
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16
Mix, and then add to the dry ingredients.
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17
Knead the dough until it is smooth and elastic, 8 to 10 minutes.
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18
Add the remaining 1/2 cup flour, as needed.
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19
Cover with a towel and let rest for 10 minutes.
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20
Divide the dough in half on a lightly floured surface.
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21
Roll each half into a 12 by 12-inch square, about 1/16-inch thick.
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22
Cut into strips 2 to 3 inches long.
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23
Toss the noodles with the remaining flour on the surface to separate.
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24
Add the noodles to the beef broth and simmer for 30 minutes.
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25
Season with salt and pepper, to taste.
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26
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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27
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
