Family and friends will love this this recipe for Beef Brisket Soup especially in the colder months served as a great winter warmer.
We’ve all had the flu in our house this week. I bought this brisket to make a pot roast, but we needed soup to help sooth our sore throats & coughs, and this was the end result. I added the pasta to make it a filling meal, but it could easily be on it’s own.
My husband is not a lover of soup (which is a shame as I am the queen of soup). We often eat separately because I am not a lover of steaks, chops or burgers and he is. He has been going to work sick all week and he has a very physical job so he’s been coming home exhausted and not too interested cooking for himself, so this soup was his only option.
I am very happy to report that he liked it so much he had it again the following day (even though I offered to make him something else).
This soup is full of rich flavor and the meat is so tender, it just melts in your mouth. Normally, I’d cook the meat first and add the vegetables later (to keep them from getting too soft), but I wasn’t feeling well so I didn’t bother with all of that.
I seared the meat, through it all together and slow cooked it on a low heat for 3 hours and it came out amazing. I will say that it came out quite thick so I added some pasta water to make it a bit more soupy, but that’s totally up to you. If I wasn’t so sick, and wanting soup, I probably would have left it thick.
Beef Brisket Soup
- 1 tablespoon olive oil
- 1 -2 pounds beef brisket
- salt and freshly ground black pepper
- 1 Large onion chopped
- 4 carrots sliced
- 3 stalks celery diced celery
- 2 garlic cloves minced
- a hood handful of fresh parsly chopped, including stems
- 2 bay leaves
- 6 cups beef stock
- 3 large potatoes pleeled & cubed
- 1/2 lb pasta or noodles of your choice
Heat the olive oil in a large pot. Add the brisket, seasoned with salt & pepper and brown on all sides over medium-high heat.
Remove from the pan and set aside.
Add the onion, carrots, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 5 minutes, until the vegetables start to brown.
Add the potatoes, and parsley to the pot along with the bay leaves.
Return the brisket to the pot and add the stock and season with salt & pepper.
Raise the heat and bring to a boil. Lower the heat to the lowest setting, cover, and simmer for 2 - 3 hours.
Remove the brisket from the pot and either cut the meat to your liking or pull it apart with a fork for more shredded meat.
Discard the bay leaves, and skim off the fat.
Meanwhile, a pasta pot of water to a boil, cook the pasta according to the package instructions & drain.
Portion the pasta into bowls & cover with the cot soup to serve.