Monday, October 18, 2021

Brisket and Noodle Soup

When you are looking for something warm and comforting brisket soup is going to be your new go-to. It is especially handy when you have a husband that loves to smoke brisket on our Traeger and we often have leftovers. 

  • tablespoon unsalted butter
  • 1 pound cooked beef brisket, cut into 2-inch pieces
  • 1/2 medium Vidalia onion, chopped
  • 1 medium celery stalk, chopped
  • 2 medium carrots, chopped
  • 1 Poblano pepper, chopped
  • 2 large garlic cloves, finely chopped
  • 1/8 cup tomato paste
  • 1/4 cup red wine or beef broth
  • 2 quarts lower-sodium chicken broth 
  • 1 bay leaf
  • 1 thyme sprig
  • 1 cup fresh or frozen corn kernels (from 1 ear fresh corn)
  • Kosher salt, to taste
  • Black pepper, to taste
  • 6 ounces uncooked medium egg noodles, cooked

1. Chop onion, carrots, celery and mince garlic. 
2. Melt butter in large dutch over medium-high heat. Add brisket, onion, celery, carrot, Pobalno pepper and garlic. Cook until just softened, approximately 6 minutes. Add tomato paste, cook, stirring often for about 2 minutes. 
3. Add wine or beef broth, and scrap the bottom of the pans to lift up any brown bits. Add chicken broth, bay leaf, thyme, corn and bring to a simmer. Cook for 20 minutes. 
4. Add egg noodles and cook for the length indicated on the package (usually 10 minutes). If you need to add any more chicken broth do so now. 
5. Discard bay leaf and thyme. Season with salt and pepper to taste, and serve. 

Makes 4-5 servings. Can easily double the recipe for larger groups. 

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