Beautiful Brisket Broth Soup Food

BRISKET AND POTATO STEW

Steps:

• In a medium pot, heat oil over medium-high. Add carrots and onion, season with salt and pepper, and cook until onion is translucent, 5 minutes. Add flour and stir to coat. Stirring constantly, slowly add broth and 2 cups water. Add potatoes and bring to a boil over high; reduce to a rapid simmer and cook, stirring occasionally, until carrots and potatoes are tender, 15 minutes. Add brisket and peas and cook until heated through, 3 minutes.

BRISKET BARLEY SOUP WITH CRISPY KALE

Steps:

• Season brisket with 1 tablespoon salt and 1/2 teaspoon pepper. Let stand at room temperature for 30 minutes to 1 hour.
• Heat 2 tablespoons oil in a large pot over medium-high heat. Add brisket in batches and cook, turning occasionally, until well-browned, 8 to 10 minutes per batch. Drizzle in additional oil if pan seems dry. Transfer browned meat to a paper towel-lined plate to drain. Add leek, celery and garlic to pan; cook until soft, about 7 minutes.
• Return meat to pot. Pour in 12 cups water, thyme, and bay leaves. Bring liquid to a simmer over medium heat. Cook, part covered, for 1 hour. Stir in carrots, parsnips, turnips, barley and remaining 1/2 tablespoon salt and 1 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Stir in vinegar. Taste and adjust seasonings, if necessary.
• Just before serving make the kale: heat oven to 450 degrees. Make sure kale is very dry, then toss kale with remaining 1 tablespoon oil and a pinch of salt. Spread it out on one or two baking sheets. It should fit in one layer without crowding. Roast until leaves are crisp in places (some spots will still be soft), 5 to 10 minutes. Serve kale on top of soup.

'THINGS GO BETTER WITH COKE' BRISKET

Steps:

• Preheat oven to 350 F degrees.
• Place meat in a large roasting pan and cover with oil on all sides.
• Sprinkle on onions and celery.
• Season with salt, pepper and paprika.
• Place crushed garlic on top.
• Mix ketchup with hot water, onion soup powder and dry spaghetti mix to dissolve dry ingredients.
• Add cola and pour mixture over meat.
• Roast 2 1/2- 3 hours, covered with foil, opening to baste every 20-30 minutes.
• Serve sliced when done, or slice entire brisket and reheat in gravy next day (30 minutes in a 350 F. oven for extra tender slices).

SWEET AND SOUR BRISKET

Steps:

• In a small bowl, combine the tomatoes, onion, raisins, brown sugar, lemon juice and garlic. Pour half into a 4- or 5-qt. slow cooker coated with cooking spray., Sprinkle meat with salt and pepper. Transfer to slow cooker. Top with remaining tomato mixture. Cook, covered, on low until meat is tender, 8-10 hours., Remove brisket to a serving platter and keep warm. Skim fat from cooking juices. Thinly slice meat across the grain. Serve with tomato mixture.

SWEET-AND-SOUR BRISKET

Steps:

• Preheat oven to 400 degrees. Place brisket in a large, heavy-bottomed roasting pan; season with salt and pepper. Heat oil in a large straight-sided skillet over medium-high; add onions, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring, until onions are translucent, 3 to 4 minutes. Add broth, chili sauce, brown sugar, and vinegar; bring to a boil.
• Place roasting pan over two burners; pour in broth mixture and return to a boil. Cover pan with parchment-lined foil and roast in oven 30 minutes. Reduce oven temperature to 350 degrees; roast 1 hour, 15 minutes more. Add carrots and potatoes and continue roasting, uncovered, tossing vegetables occasionally, 1 hour. Baste meat with pan juices and continue to roast, basting and tossing vegetables occasionally, until meat is tender but not falling apart, and potatoes and carrots are cooked, about 1 hour more.
• Transfer brisket to a cutting board. Let stand 10 minutes, then slice and serve with sauce, vegetables, and parsley.