Ingrédients pour Beautiful Brisket Broth Soup
- 2 cups shredded leftover brisket
- 2 tablespoons butter
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 5 ounces fresh spinach
- 1-2 chipotle peppers in adobo sauce, finely minced, plus 1 tablespoon adobo sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- reserved brisket braising liquid
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Comment préparer Beautiful Brisket Broth Soup
- Refrigerate the brisket braising liquid overnight to allow the fat to congeal. Remove and discard the solidified fat from the surface.
- Melt 2 tablespoons of butter in a large, wide pot or Dutch oven over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the pot. Sauté until softened and translucent, about 5 minutes.
- Add 8 ounces of cremini mushrooms, sliced, to the pot. Cook until the mushrooms release their moisture and brown nicely, about 8-10 minutes.
- Season with 1 teaspoon salt and ½ teaspoon black pepper.
- Stir in 1 (14.5 ounce) can of diced tomatoes, undrained, and 2 cups of shredded leftover brisket.
- Strain the reserved brisket braising liquid through a fine-mesh sieve into the pot. Bring to a gentle simmer.
- Add 5 ounces of fresh spinach, a handful at a time, stirring until wilted.
- Stir in 1-2 chipotle peppers in adobo sauce (adjust to your spice preference), finely minced, along with 1 tablespoon of adobo sauce. Reduce heat and simmer for 15 minutes to allow the flavors to meld.
- Taste and adjust seasoning as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
24g
Fat
18g
Carbs
4g
