Beef broth with noodles

For the beef broth, rinse the shin and ribs, place them in a large pot and cover with cold water. Set the pot over low heat so the water warms up very gradually.

Once the surface starts to tremble, skim off the grey foam with a ladle. Keep skimming patiently for as long as it forms, that is the only way the broth stays clear later.

Halve the onion and char the cut side dark on a dry pan. The charred onion gives the soup a golden colour and a rounder flavour.

Wash the carrot, parsley root and celeriac, and cut larger pieces in half. Add the vegetables and the charred onion to the pot, then drop in the bay leaf, allspice, peppercorns and salt.

Simmer over very low heat so the surface barely ripples. Cook uncovered for about 3 hours and skim the foam and fat from the top now and then.

Carefully strain the finished broth through a fine sieve or cloth into a clean pot so no spices or small bones remain.

Let the meat cool, pick it off the bones and cut it into bite-sized pieces. Return it to the strained broth and season the soup with salt.

Cook the soup noodles separately in boiling salted water according to the package, drain and rinse them. Cooking them apart keeps the broth beautifully clear.

Put a little noodles and pieces of meat into each bowl, pour over the hot broth and sprinkle with chopped parsley.