Brisket Beef Barley Soup | Just A Pinch Recipes
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
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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