Beef & "Yes, I Made These" Egg Noodles

Beef & "Yes, I Made These" Egg Noodles

Ingredients: 

Feeding 6-8 and some leftovers:

Roast:

1 - 2-3lb beef roast (I like arm or chuck)

2 T of oil

salt and pepper for seasoning

1 whole onion quarterd

bay leaf

sage leaf

Noodles: 

2 c. flour plus a small amount of dusting the counter

4 eggs 

2 tsp salt 

1/4 c. water

Equipment/Supplies:

rolling pin

open counter space

deep pot for cooking roast

tongs

knife or pizza wheel

bowl & sturdy spoon (or machine with dough hook)

tea towel (optional)

small jar or storage container

Timing: 

Night before: Stir up noodles and roll out to dry

AM of: Brown roast cook slowly until late afternoon.

Late afternoon/early evening of: remove roast from pan to cool.

1 hour before assemble, cook, serve.

Make noodles:

In the bowl of the mixer or a standard bowl, add 

2 c. flour 

2 tsp salt.  Stir to combine

Make a well in the flour.  Add 1 whole egg to the well.

Over the small jar or storage container, separate the egg whites from the yolks.  Put the yolk in the flour well. 3 egg yolks in all. 

 The most painless and efficient way I've found to separate eggs is with my hands. I'm right handed so I crack the egg and pour it into my left hand. My hand is over the container that I'm storing the egg whites in.  I separate my fingers a bit and the white slides through and the yolk stays complete.  

Add the 1/4 c. water to the well. 

 Use the dough hook and mix on medium speed until a solid mass of dough has formed, leaving the sides of the bowl clean.  

If you are working by hand and spoon, start by stirring in the well, bumping at the flour walls and widening your stir until you are physically not strong enough to stir.  Then on a very lightly floured surface, turn the contents of the bowl out on the counter and knead with both hands until you've achieved a nice smooth dough ball. This might take 5 minutes. 

On a heavily floured surface, roll out the noodle dough.  The dough should be thin but not have holes. I roll two or three passes and then I fold back one side of the dough and push more flour under, ensuring the dough doesn't stick. The noodle dough will measure about 3 1/2 feet by 2 feet wide.  Yes, it takes quite a bit of clear space.

Turning back the edges of the dough, reflour the surface below the dough.  Then, using the pizza wheel or a knife, cut the noodles.I cut my noodles about 3/4" x 8" strips.  (These are your noodles, so cut them as short or long and wide or thin as your family enjoys.) Before I head off to bed, I cover my noodles with a clean tea towel. This is optional if you haven't any concerns of mice or dust getting onto the surface of the noodle. 

AM of the Meal.

Uncover noodle. Check for dryness.

Start roast. Heat the large deep pot for several minutes until a drop water will sizzle and dance.  While waiting for the pot to heat, remove the roast from its wrapping, dry the roast on paper towels if its damp and season both sides with salt and pepper. 

When the water droplet dances,add the 2 T of olive oil, swirl the pot to spread the oil, then place the seasoned meat into the hot oiled pot.  The meat will hiss and be quite loud.  Leave the meat to sear for 3 or 4 minutes.  Using the tongs, turn the meat over and repeat the searing process.  

While the meat is searing, cut the onion into fourths, and gather the bay and sage leaves. At the end of the 2nd sear, add the onion to the pot and enough water to nearly cover the meat.  Add the bay and sage leaves.  Simmer slowly until tender, which is about 2-3 hours.  It is possible to allow it to cook on the stove top all day about 6 hours with a tight fitting lid, which is what I do. Before leaving for the day I ensure the flame is quite low and the broth is barely bubbling. (If you are nervous about this transfer your meat to a crock pot after the 2nd sear and follow all the same directions except reduce the water added by half)

Shred the meat. To to this, remove the used veggies and seasoning leaf to a bowl and pull out the bone. I use these as pet treats.

Putting the meat out on a cutting board I use two forks and pulling in opposite directions shred the meat into bite sized pieces.  Then I return the meat to the broth.  Heat the broth to boiling. Do not skip the boiling broth.  The noodles will break down and become a gluey thickener in the broth if it is not boiling.

Using a stiff spatula, mine is metal, or your hands remove the noodles from the counter and place them gently, in small batches into the broth and stir after each addition of noodles. 

I then scrap up all the left over flour and stir into vigorously into the boiling noodles and broth. This thickens the overall dish.  

The noodles will be tender in about 15-25 minutes.  It is a good idea to taste one not only to check for done-ness but to check for seasoning.  It might be necessary to add more salt or pepper. 

Add a green veggie side dish or a salad; this is a complete and satisfying meal.