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Instructions |
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Prepare your vegetables. I left the skin on my
potatoes but you can peel them if you like that
better. I was going for speed as I was very
hungry.
Heat your soup pot between medium high and high.
Add the oil into the hot pot and the celery. Once
that starts to soften add in the onion and
carrots. Let them cook up a little, then add in
your water and potatoes plus the seasoning.
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Bring to a boil and cook for 10-15 minutes or
until the carrots and potatoes start to soften.
Now add in your parsley, thyme, beef brisket stock
and the meat. Before you add in the meat you will
want to shred it and take any big chunks of fat
off.
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Heat this until it starts to boil then turn down
to low to keep warm. Taste for seasonings as you
may want to add salt and pepper. However with
this being the stock that was created when cooking
your seasoned beef brisket, it should already be
packed with flavor.
Serve when ready to eat!
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Originally Submitted
3/3/2012
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