Sunday, January 11, 2015

Tongue on Rye Noodle Soup

 Beef Tongue cured with spices for a week. Then braised in the oven for about 4 hours. Then cool in the liquid. Later to be peeled and sliced.

And a jar of sauerkraut I made a long time ago and just found in the back of the spare little fridge. Along with a jar of homemade mustard. Kismet.
Mixed Bone Broth with turkey wings, beef shanks, pork ribs, celery, carrots, parsnips, onion, garlic. All roasted for a few hours then simmered for 8 hours into a deep stock.
100% Rye Noodles with an egg, some ground caraway, mustard powder. Cut much the same as soba. Now the burning question is whether when all this comes together I should melt some swiss and add a squirt of Russian dressing. WHY the hell not?


Anonymous said...

Wow! I really like the idea of 100% rye noodles and have been meaning to try to make some myself. How did they taste? Any suggestions based on your experience? Was the dough excessively sticky? Do you remember any of your proportions? Thanks!

Warren Bobrow said...

do you have good rye bread out there on the left coast?

Ken Albala said...

We emphatically do NOT have decent rye out here. Oh I could for a slice or Orwashers now.

As for these noodles, they were nice. Just need an egg to hold them together, but nothing else. Proportions I don't remember, but I'll have to come up with some when the recipe is published. Probably 2 c flour, 1 egg, pinch of salt and just enough water to form a dough. Drier the better.