Reuben Soup

By á-47

Ingredients

• 1 corned beef brisket (3-4 lb) rinsed
• 2 cups rinsed and drained sauerkraut
• 3 cups thinly sliced r3ed cabbage
• 12 oz. beer
• 2 medium onions, thinly sliced
• 4 cloves garlic, chopped
• 3 Tbsp. Dijon mustard
• 3 Tbsp. butter
• 3 Tbsp. flour
• 3 Tbsp. tomato paste
• 1 Tbsp. paprika
• salt and pepper to taste

Preparation

Step 1

In a Dutch oven, cover the brisket with cold water bring to a boil, and skim off any matter that rises to the surface. Reduce the heat to low and simmer the meat, covered, for 3 1/2 hours.

Remove the meat from th3e stock cool the meat, trim away all fat, and cut into 1" cubes. Set the meat aside.

In the Dutch oven, measure out 8 cups of the stock, discarding the rest. Pour 7 of those cups back into the Dutch oven and bring the stock to a boil. Reserve the last cup of stock. Add the sauerkraut, cabbage, beer, onions, garlic, and mustard, mixing well., Bring the mixture to a boil and then simmer the mixture, covered, for approx., 20 minutes or until the cabbage is tender.

In a large skillet, melt the butter, stirring the flour, and cook the mixture, uncovered, over a medium heat for 2 minutes or until the flour is a light tan color.

Stir in the tomato paste and the remaining cup of reserved stock. Stir in the paprika. Stir the mixture until it becomes thick. Pour this seasoning sauce into the Dutch oven. Add the salt and pepper to taste. Add the corned beef, cooking the mixture, covered, for about 5 minutes or until it is thoroughly heated.