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one ordinary bowl of red-brown tomato broth containing short tender brisket pieces, browned rutabaga and parsnip cubes, thick carrot pieces and soft green cabbage, with no corn, peas, green beans, barley, cream or garnish
Andre Lewis

Vegetable Beef Soup

Braise the brisket until it cuts easily, then add the roasted vegetables near the end so they keep their browned edges in the tomato broth. The long oven time makes this a good soup for a quiet afternoon when the kitchen can stay warm. Rutabaga and parsnip bring more bite than a handful of frozen vegetables. Cabbage softens directly in the broth while the beef rests on the board. Cut the brisket across its grain into short pieces, leaving the meat tender enough for a spoon without shredding it into threads that hide the vegetables.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs trimmed beef brisket flat
  • 1 1/4 tsp fine salt divided
  • 1/2 tsp black pepper
  • 3 tbsp olive oil divided
  • 1 large yellow onion diced
  • 3 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 can 28 oz crushed tomatoes
  • 6 cups low-sodium beef broth
  • 1 dried bay leaf
  • 12 oz rutabaga peeled and cut into 1/2-inch cubes
  • 2 parsnips peeled and cut into 1/2-inch pieces
  • 2 medium carrots cut into 1/2-inch pieces
  • 4 cups green cabbage cut into 1-inch pieces
  • 1 tbsp red wine vinegar

Method
 

  1. Heat the oven to 325°F. Season brisket with 3/4 teaspoon salt and pepper, then heat 1 tablespoon oil in a large Dutch oven and sear beef for 5 minutes per side; transfer to a plate.
  2. Cook onion in the same pot for 5 minutes. Stir in garlic and tomato paste for 1 minute, then add crushed tomatoes, broth and bay leaf, scraping the bottom clean.
  3. Return beef to the pot, bring to a simmer and cover. Braise in the oven for 2 1/2 to 3 hours until a fork slides easily into the meat, turning it halfway through.
  4. Move the covered pot to the stove and raise the oven to 425°F. Toss rutabaga, parsnips and carrots with remaining oil and salt on a rimmed sheet and roast for 25 to 30 minutes, turning once, until browned and tender.
  5. Transfer beef to a board and discard bay leaf. Add cabbage to the broth and simmer uncovered on the stove for 15 minutes until tender.
  6. Cut rested brisket across its grain into short bite-size pieces, discarding any remaining hard fat. Stir beef, roasted vegetables and vinegar into the broth and simmer for 5 minutes before dividing among 8 bowls.