Brisket Beef Barley Soup

Helene Mulvihill


Alton Brown, when cooking a brisket, advised to cut the smaller end off and make it into a soup. So here is the soup we made from the brisket tip! We LOVE this soup!!
**NOTE** The amount of water you need depends on how high you boil the soup, and how concentrated you want your broth. please taste the soup through the cooking process, add more water if you think it needs it


★★★★★ 1 vote

15 Min
2 Hr 30 Min


Add to Grocery List

  • 1
    brisket tip (about 1 1/2 lb)
  • 1 1/2 gal
    water (to taste)
  • 1 large
    onion, chopped
  • 5 medium
    celery, chopped, with greens
  • 1 tsp
    black pepper
  • 1/2 c
    pearl barley
  • 2 large
    containers of swanson beef stock
  • 1 large
    fistful of dried italian parsley
  • 6 large
    carrots, cubed
  • 5 large
    potatoes, peeled and cubed

How to Make Brisket Beef Barley Soup


  1. In large stockpot, boil brisket tip in water with onions, celery, black pepper and barley for about an hour.
  2. remove brisket from stockpot, and cut into bite sized pieces. return to soup and simmer for another hour. Add beef stock and parsley. bring to boil, then reduce heat to a high simmer.
  3. add carrots, wait about 10 minutes then add potatoes. Soup is done when potatoes and carrots are softened. about 15 minutes.

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About Brisket Beef Barley Soup

Course/Dish: Beef Soups
Other Tag: Quick & Easy

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