Brisket, or corned beef, is an American tradition on St. Patrick's Day, though it's fairly doubtful that the old snake charmer ever tasted it himself. Corned beef briskets tend to be fairly large, so figuring out what to do with the leftovers can be a challenge. Try using them in corned beef soup, a hearty one-dish meal that can be reheated more than once and gets better every time. Making brisket soup is a snap, but be sure to use cooked brisket, so there's no risk of serving undercooked meat.
Step 1
Place a large pot on the stove, and turn the burner to medium-high.
Step 2
Barely coat the bottom of the pot with olive oil, and heat it until the olive oil starts to shimmer and you can clearly smell it.
Step 3
Add the unsalted butter, and stir it with a wooden spoon to keep it from browning.
Step 4
Put the celery, carrots and garlic into the pot when the butter has melted. Cook them for five minutes, stirring constantly with a wooden spoon, until the vegetables start to soften and the garlic just starts to brown.
Step 5
Add the chicken broth, and bring it just to a boil.
Step 6
Put the brisket, potatoes and cabbage into the pot, and bring it to a boil again. Turn the heat to low, and simmer the soup for five to seven minutes or until the cabbage is limp but not mushy.
Step 7
Season with cracked pepper to taste.
Tips and Warnings
- Serve the soup with hot soda bread for a rib-sticking Irish meal.
- Don't add salt to brisket soup, because corned beef is very salty.
Things You'll Need
- Olive oil
- 1 tbsp. unsalted butter
- Wooden spoon
- 1 small onion, chopped
- 2 ribs celery, sliced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup brisket, cooked and cubed
- 1 cup potatoes, cooked and cubed
- 1 cup raw cabbage, shredded
- Cracked black pepper
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