Beautifulbrisketbrothsoup Recipes

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BEAUTIFUL BRISKET BROTH SOUP



Beautiful Brisket Broth Soup 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!

Provided by HopeJohnJP

Categories     Onions

Time 30m

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, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 311.6, Carbohydrate 13.8, Fiber 3.5, Sugar 6.2, Protein 3.8

VERY BEST BRISKET



Very Best Brisket image

Easy, tender and delicious is the best way to describe this meal. It's a one pot dish of brisket, potatoes, carrots and onions, then voila, a meal fit for a king! You can serve it holiday time or any time. So few ingredients, but the end result is just mouth watering good! Every Passover this is requested, and it comes out perfect every year!

Provided by Debbie Paskow Taveira

Categories     Main Dish Recipes     Roast Recipes

Time 2h45m

Yield 14

Number Of Ingredients 8

4 onions, sliced
1 pound small new potatoes
1 (16 ounce) package baby carrots
7 pounds beef brisket
1 cup beef broth
1 packet dry onion soup mix
1 cup ketchup
10 fluid ounces ginger ale

Steps:

  • Layer the onions, potatoes, and carrots into the bottom of a large Dutch oven. Place the brisket on top of the vegetables.
  • Mix the beef broth, onion soup mix, ketchup, and ginger ale in a bowl, and pour it over the brisket and vegetables. Bring to a boil over high heat, cover, and reduce heat to a simmer.
  • Simmer the brisket until tender, about 2 1/2 hours.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 22.4 g, Cholesterol 93.3 mg, Fat 31.5 g, Fiber 3 g, Protein 25.6 g, SaturatedFat 12.4 g, Sodium 563.7 mg, Sugar 10.4 g

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