OK so here's the deal. Sunday we cooked a brisket (we being me) and we've been dining fine on it ever since. Six pounds of beef is an awful lot for 2 people although Big Guy'd beg to differ. I think he would be quite content eating nothing but brisket and potatoes but personally I'm into a little more variety.
Loaded with the usual onions, carrots, celery and potatoes, I added turnip too for something different along with diced tomatoes, beef consomme and stock as well as a smidge of barbecue sauce just because it added a certain "je ne sais quoi". A mere two cups of shredded brisket hit the pot during the last 5 minutes of cooking and the soup was another leftover winner dinner. Talk about budget friendly!
I portioned the remaining 2 pounds of leftover beef into zip bags and it hit the freezer for future reference...as in distant future. You see, I'm a little beefed out at the moment but keep that a secret OK? You know who is likely thinking otherwise.
Veggie and Brisket Soup an original from JBug’s Kitchen Antics
2 tablespoons olive oil
1 large onion, chopped
2 large carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
1 small turnip, peeled and cut into cubes
3 Yukon gold potatoes cut into cubes
1 – 14 ounce can diced tomatoes
1 – 10 ounce can beef consommé
4 cups low sodium beef stock
1/2 cup barbecue sauce
1 teaspoon Worcestershire sauce
Salt and coarse ground black pepper
2 cups shredded or cubed cooked brisket or leftover roast beef
Heat oil in a large Dutch oven over medium high heat. Add onions, celery, carrots and garlic and cook, stirring often until onions are softened. Add turnip, potatoes, tomatoes, consommé, beef stock, barbecue sauce, Worcestershire sauce and bring to a boil. Reduce heat and simmer uncovered for 10 to 15 minutes or until vegetables are cooked through. Add beef and cook for additional 5 minutes. Taste for seasoning, adding salt and pepper as needed. Makes 6 to 8 servings.
Two years ago - Lemon Risotto with Seared Scallops