brisket beef barley soup

Name: Brisket Beef Barley Soup
Prep time: 15 min
Cook time: 2 h 30 min
Yield: 8
Ingredients: 1 - brisket tip (about 1 1/2 lb); 1 1/2 gallon(s) water (to taste); 1 large onion, chopped; 5 medium celery, chopped, with greens; 1 teaspoon(s) black pepper; 1/2 cup(s) 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

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Helene Mulvihill

Magnolia, TX

Updated on Jan 15, 2011

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

Rate

prep time 15 Min

cook time 2 Hr 30 Min

method ---

yield 8 serving(s)

Ingredients

1 - brisket tip (about 1 1/2 lb)
1 1/2 gallons water (to taste)
1 large onion, chopped
5 medium celery, chopped, with greens
1 teaspoon black pepper
1/2 cup 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

Step 1

In large stockpot, boil brisket tip in water with onions, celery, black pepper and barley for about an hour.

Step 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.
Step 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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