Served as starter. Non-vegetarian dish.

1/4 cup Beef bouillon granules

10 cups hot Water

3 lbs boneless Chuck Roast, trimmed

8 Whole Cloves

3 Celery Ribs, cut into thirds

2 large Carrots, peeled,cut into thirds

1 large Onion, quartered

1 seeded Green Bell Pepper, quartered

1 bunch Parsley Sprigs

1/2 cup Parsley, chopped

2 Bay Leaves

1/2 teaspoon freshly-ground Pepper

1 (16 ounce) package Egg Noodles

1 teaspoon Salt

Freshly-ground Pepper, to taste

Preheat oven to 350ºF. Dissolve beef bouillon in water in large Dutch oven. Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs. Cover; bake until meat is tender, 3 hours. Transfer meat to cutting board. Shred meat into bite-size pieces. Remove vegetables from broth with slotted spoon; chop. Return meat and vegetables to broth. Stir in uncooked noodles, salt and pepper; cover. Bake until noodles are tender, stirring once, about 30 minutes. Add additional water if noodles absorb all of broth. Sprinkle with chopped parsley.

Preparation time: 30 minutes

Cooking time: 4 1/2 hours

Serves: 12

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