Smoked Brisket Noodle Soup

By LisaMK

This recipe is from Food & Wine, from Griffin Bufkin of Southern Soul Barbecue

Ingredients

• 1 tbs unsalted butter
• 2 lb smoked beef brisket, cut into 2-inch pieces
• 1/2 medium sweet onion, chopped
• 1 medium celery stalk, chopped
• 1 medium carrot, chopped
• 1 large garlic clove, finely chopped
• 1/4 c tomato paste
• 1/4 c (2 oz) ruby port
• 4 qt low sodium chicken broth
• 1 c butter peas, or shelled fresh or frozen field peas
• 1 bay leaf
• 1 thyme sprig
• 1 1/2 c fresh or frozen okra slices (6 oz)
• 1 c fresh or frozen lima beans or butter beans
• 1 c fresh or frozen corn kernels (1 ear of fresh corn)
• coarse salt
• black pepper
• 8 oz uncooked medium egg noodles, cooked

Details

Servings 6
Preparation time 60mins
Cooking time 85mins

Preparation

Step 1

1. Melt butter in a large dutch oven over medium-high heat.
Add brisket and cook, stirring occasionally, until browned, about 6 mins.
Stir in onion, celery, carrot and garlic and cook, stirring occasionally, just until softened, about 6 mins.
Add tomato paste, and cook, stirring often, until mixture turns rusty brown, about 2 mins.
2. Add port, and stir, scraping up any browned bits from bottom of pan. Stir in broth, peas, bay leaf, thyme, and bring to a simmer. Cook 30 mins.
3. Add okra, lima beans, corn and cook, stirring occasionally, until until vegetables are tender and flavors have melded, about 40 mins.
Season with salt and pepper
Discard bay leaf and thyme sprig. Serve hot soup over cooked noodles.