Free Recipe Vegetable Brisket Soup
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Vegetable Brisket Soup Recipe
2 – 3 lb beef brisket
8 Carrots; cut into 1-1/2
-chunks
4 Ribs celery; cut into 1-1/2
-chunks
2 lg Yellow onions; quartered
4 Fresh tomatoes; quartered
6 Scallions; white and green
-parts, in 3 pieces
12 Sprigs fresh; flat parsley
4 Cloves
4 Allspice berries
1 ts Dried thyme
1-1/2 ts Pepper
2 ts Salt; or to taste
3 Bay leaves
8 oz Fresh green beans; trimmed
-and in 1 pieces
10 oz Frozen sweet corn
1/2 sm Head cabbage; cored and
-shredded
8 oz Elbow macaroni; cooked al
-dente
4 oz Canned pinto beans; rinsed
-and drained well
Vegetable Brisket Soup Preparation
KC Balmer, Place the brisket, fat side up, in a deep pot. Place next 12 ingredients on top of and around meat. Add enough water to cover everything by 2 inches (approximately 6 – 8 c). Bring to boil, then lower the heat to simmer until meat is very tender, about 2 to 2-1/2 hr. Remove brisket from pot and set on a platter to cool. Add green beans, corn and cabbage to pot and continue simmering 30 to 45 min. Add macaroni and pinto beans, heat through and correct seasoning. Remove fat cap from brisket and discard. Cut brisket into small cubes and return to pot. Continue simmering until ready to serve. Skim any fat that accumulates on top. Posted to MM-Recipes Digest by Rfm <Robert-Miles@usa.net> on Sep 21, 98, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Vegetable Brisket Soup?
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