Smoked Brisket Noodle Soup

 

Ingredients

Ingredient Checklist

• 1 tablespoon unsalted butter
• 2 pounds smoked beef brisket, cut into 2-inch pieces
• 1/2 medium Vidalia onion, chopped
• 1 medium celery stalk, chopped
• 1 medium carrot, chopped
• 1 large garlic clove, finely chopped
• 1/4 cup tomato paste
• 1/4 cup (2 ounce) sherry
• 2 quarts lower-sodium chicken broth
• 1 bag frozen soup vegetables
• 1 bay leaf
• 1 thyme sprig
• 1 cup fresh or frozen corn kernels (from 1 ear fresh corn)
• Kosher salt, to taste
• Black pepper, to taste
• 16 ounces uncooked medium egg noodles, cooked

Directions

Instructions Checklist

• Step 1

  Melt butter in a large Dutch oven over medium-high. Add brisket, and cook, stirring occasionally, until browned, about 6 minutes. Stir in onion, celery, carrot, and garlic, and cook, stirring occasionally, just until softened, about 6 minutes. Add tomato paste, and cook, stirring often, until mixture turns rusty brown, about 2 minutes.

• Step 2

  Add sherry, and stir, scraping up any browned bits from bottom of pan. Stir in broth, vegetables, bay leaf, and thyme, and bring to a simmer. Cook 30 minutes.

• Step 3

  Add corn, then cook for about 40 minutes longer. Season with salt and pepper to taste. Discard bay leaf and thyme sprig. Serve hot soup over cooked egg noodles.