BEEF BRISKET SOUP RECIPE RECIPES

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BEAUTIFUL BRISKET BROTH SOUP RECIPE - FOOD.COM



Beautiful Brisket Broth Soup Recipe - Food.com image

Whenever we make Emeril's Passover Brisket (Recipe #217848), I save the braising liquid instead of serving it over the meat. It makes a really delicious soup base. Just throw together some fresh vegetables and a bit of smoky pepper sauce -- BAM! I think Emeril might dig it, too!

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 9

braising liquid from beef brisket, chilled or 4 cups beef stock
2 tablespoons butter
1 large sweet onion, diced
2 teaspoons garlic, chopped
5 large mushrooms, sliced thickly
14 1/2 ounces diced tomatoes
leftover beef brisket, in bite-sized pieces (optional)
1/2 lb spinach, stems removed
1 chipotle chile in adobo, seeded, minced

Steps:

  • Remove and discard congealed fat from the surface of the chilled braising liquid. Set aside.
  • Melt the butter in a wide deep pan and then sauté onions and garlic until translucent. Sauté mushrooms in the same pan until most of the water has been cooked out and mushrooms have a nice golden color. Season to taste with salt and pepper.
  • Stir in tomatoes and their juice and stir in leftover brisket (nice, but not necessary).
  • Pour the braising liquid or stock through a strainer into the pan and bring to a low boil. Add the spinach by handfuls, stirring until wilted.
  • Add chipotle (and additional adobo sauce if desired) and reduce heat, simmering until flavors blend. Tasty.

Nutrition Facts : Calories 114.8, FatContent 6.3, SaturatedFatContent 3.7, CholesterolContent 15.3, SodiumContent 311.6, CarbohydrateContent 13.8, FiberContent 3.5, SugarContent 6.2, ProteinContent 3.8

SMOKED BRISKET NOODLE SOUP RECIPE - GRIFFIN BUFKIN | FOOD ...



Smoked Brisket Noodle Soup Recipe - Griffin Bufkin | Food ... image

Move over, chicken noodle—hello, Smoked Brisket Noodle Soup. This down-home bowl comes from the brain of Griffin Bufkin, proprietor of Southern Soul Barbeque in St. Simons Island, Georgia, who showcases his restaurant’s fantastic barbecued brisket—paired with tender egg noodles, okra, corn, and lima beans—in each smoky bite. Reserve the egg noodles until serving to maintain the best texture, and purchase smoked brisket from your favorite local barbecue joint or specialty grocery store. Splurge for your favorite here, as the smoked meat will flavor every bite of this hearty soup. 

Provided by Griffin Bufkin

Categories     Soup

Total Time 1 hours 25 minutes

Yield 6 to 8

Number Of Ingredients 18

1 tablespoon unsalted butter
2 pounds smoked beef brisket, cut into 2-inch pieces
1/2 medium Vidalia onion, chopped
1 medium celery stalk, chopped
1 medium carrot, chopped
1 large garlic clove, finely chopped
1/4 cup tomato paste
1/4 cup (2 ounce) ruby port
4 quarts lower-sodium chicken broth
1 cup shelled fresh or frozen field peas or butter peas
1 bay leaf
1 thyme sprig
1 1/2 cups fresh or frozen okra slices (about 6 ounces)
1 cup fresh or frozen lima beans or butter beans (6 ounces)
1 cup fresh or frozen corn kernels (from 1 ear fresh corn)
Kosher salt, to taste
Black pepper, to taste
8 ounces uncooked medium egg noodles, cooked

Steps:

  • Melt butter in a large Dutch oven over medium-high. Add brisket, and cook, stirring occasionally, until browned, about 6 minutes. Stir in onion, celery, carrot, and garlic, and cook, stirring occasionally, just until softened, about 6 minutes. Add tomato paste, and cook, stirring often, until mixture turns rusty brown, about 2 minutes.
  • Add port, and stir, scraping up any browned bits from bottom of pan. Stir in broth, field peas, bay leaf, and thyme, and bring to a simmer. Cook 30 minutes.
  • Add okra, lima beans, and corn, and cook, stirring occasionally, until vegetables are tender and flavors have melded, about 40 minutes. Season with salt and pepper to taste. Discard bay leaf and thyme sprig. Serve hot soup over cooked egg noodles.

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