Brisket and Cabbage Soup
December 19, 2014
First cut the brisket and sear it on all sides.
Once it is nice and brown, add some beef stock and tuck it in the oven.
Start cooking the veggies once the meat has been in the oven about an hour.
Cabbage goes in a little later.
Once all the veggies have a little bit of color, the thyme goes in next, with some coriander, and more beef stock.
The brisket is looking nice when it comes out of the oven. Toss it into the soup for another hour or so.
Then pull it out of the soup and break it up.
Yum lookin good! Add some potato flakes to thicken it up a little.
Yea, this soup was super warming and comforting after a long cold day.
A little more thyme on top was a nice touch.
Such a good soup.
Brisket made this much better than just any other braised beef because it has such a unique texture and flavor.
Brisket and Cabbage Soup
For: 10 Bowls
- Brisket
- 2 Pounds Brisket
- 2 Cups Beef Stock
- Soup
- 1 Onion Diced
- 5 Carrots Chopped
- 3 Celery Stalks Chopped
- 1/2 A Large Head of Cabbage Chopped
- 5 Cloves Garlic
- 5 Sprigs Thyme
- 1 Teaspoon Coriander
- 6 Cups Beef Stock (plus more liquid if necessary)
- Potato Flakes
Instructions
- Chop the beef into cubes. Sear on all sides. Add the beef stock. Scrape the bottom of the pan. Put into the oven at 300 for almost 2 hours.
- After the beef has been in a little over an hour, get all your veg chopped and ready. Start cooking the onion in some butter for about 6-7 minutes. Add the carrot and celery next and cook another 5 minutes. Add the cabbage and cook 7-8 minutes. Add in the garlic and cook for 3 minutes. Add in the thyme and coriander and cook 2 minutes. Add the stock. Take the beef out of the oven and pour the whole contents into the pot. Simmer until the beef is tender, another half hour to an hour. Fish the beef out of the pot and shred it before adding it back in.
- Add more liquid if needed. Add about 1/2 cup of potato flakes and stir and bring to a simmer. Add more if needed until you reach the desired thickness. Serve!