Faced with a great deal like a double package of beef brisket, about 6 lbs. worth, who can resist two for the price of one? Now, after the first meal, there’s still 4 lbs. of once cooked beef brisket. What we suggest is the comfort soup of all times made with a perfectly succulent and moist brisket surrounded with finely cut root vegetables, herbs, and a small amount of dry white wine, slow roasted in a sealed-in foil pocket.
2 Tbsp. olive oil 2 onions, chopped
4 stalks celery, peeled and finely chopped
2 cloves garlic, peeled, cored and chopped
1 pkg. mushrooms, cleaned and sliced
1 bunch fresh parsley, rinsed & finely chopped
1-2 Tbsp. each: dried sage, rosemary and basil
1 cup dry white wine
2 cups roasted beef brisket, sliced or cubed – fat removed
6-8 cups beef or chicken stock
1 can peeled chopped tomatoes with liquid
2 cups pearl barley, rinsed and preferably soaked overnight
Salt and pepper to taste.
Optional: 1-2 tablespoons of Worcestershire Sauce and 1 teaspoon red wine vinegar add additional
complexity and heartiness to the soup.
In a large stock pot, heat oil on medium, adding onions and celery. Sauté, about 5 minutes.
Add mushrooms and herb. Sauté 5 more minutes, adding wine and continue cooking until hot.
Stirring gently, add all remaining ingredients except barley.
Bring to a boil, stir well and reduce heat to low.Allow to cook one hour,
Drain barley, add to the cooking pot, stirring occasionally to prevent sticking.
Add more liquid to soup if necessary, cook until barley is tender.
Cooking Tip: This soup is most flavorful if cooked slowly over a long period of time. Consequently, it’s perfect for preparing in a slow cooker set on low. If using a slow cooker, decrease the barley quantity by half. * Adjust seasoning just prior to serving.