Slow Cooker Beef Brisket Soup
Come home to a warming bowlful of this filling, Slow Cooker Beef Brisket Soup. Satisfying and easy to make, this homemade soup is a great supper or leftover for lunch.
beef brisket recipe, slow cooked beef, Slow Cooker Beef Brisket Soup
Erren Hart of Erren's Kitchen
(not corned beef)
salt and freshly ground black pepper
a good handful of fresh parsley
chopped, including stems
peeled and cubed
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. Transfer to a slow cooker, cover and cook on Low heat setting 8 to 10 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 hot soup to serve.
To make this soup on the stove top, after bringing to a boil, instead of transferring to a slow cooker, lower the heat to the lowest setting, cover, and simmer for 2 - 3 hours.
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