Brisket Soup
Soups • Kazakhstani
Description
This recipe was shared with us by a chef from a popular American restaurant.
Ingredients
- Beef chuck roast ½ kg
- Beef hoof 0 lbs
- Carrot ¼ pieces
- Water 2½ l
- Canned Baby Beets ½ kg
- Semi-Smoked Sausage to taste
- Cilantro to taste
- Mild Chili Spice to taste
- Onion to taste
- Ground Black Pepper to taste
- Salt to taste
- Corn Nacho Chips to taste
Step-by-Step Guide
Step 1
Take a good fatty piece of beef, preferably brisket. Ribs can also be used. Coat it in a mixture of 50 grams of salt, 20 grams of lightly roasted coarsely ground black pepper, 100 grams of sugar, and 50 grams of roasted coriander. Place the meat in the spice mix to smoke at 210°F for 14 hours. Smoking is not mandatory; you can simply roast it in the oven. If you choose the oven option, the bacon specified in the recipe should be very smoky. After three to four hours in the oven, the meat should be wrapped in foil.
Step 2
For the broth: 2.5 liters of water, 1 kilogram of bones, 1/4 onion, 1/4 carrot. Cover the bones and vegetables with water, bring to a boil, and simmer for two to three hours at a temperature of 210°F. Once the broth is ready, strain it.
Step 3
When the broth is ready, add the canned beans to it. Also, pour in the liquid from the beans into the pot, bring it to a boil, and simmer for about five minutes. After that, add the brisket, which should be cut into cubes measuring four by four centimeters and seared in a dry skillet. This searing will help the meat maintain its shape. Bring the soup with the brisket to a boil as well.
Step 4
Add salt and pepper to the soup.
Step 5
Ladle the soup into bowls, add a handful of cilantro, chili pepper to taste, a heaping tablespoon of fresh chopped onion, and 50 grams of crispy, well-cooked bacon.
Step 6
Serve nacho corn chips with the soup.
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