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


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


1In large stockpot, boil brisket tip in water with onions, celery, black pepper and barley for about an hour.
2remove 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.
3add carrots, wait about 10 minutes then add potatoes. Soup is done when potatoes and carrots are softened. about 15 minutes.

About Brisket Beef Barley Soup

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