I came up with this recipe this morning. On our farm, we rotate who cooks crew lunch each day. Mondays are my day. I had prepared brisket the day before, and had a ton of leftovers. I thought it would be great to use the leftover brisket for a hearty soup that would fuel the crew for their afternoon of hard labor. Because it’s fall, it’s time for cabbage, fennel, and potatoes. I do my best to use what we have on the farm for produce, and not to buy anything else in. This recipe is fantastic for a hearty, local, farm-to-table meal to feed a bunch of hungry people who love to eat. It was a big hit with our crew and I know you’ll love it!
First, let me tell you how I prepared the brisket. It’s simple and delicious:
1 3-4 lb grass-fed brisket
1 cup tomato sauce (I like this brand)
1 large yellow onion, sliced
Remove the brisket from the fridge and allow to come to room temperature. Preheat your oven to 250 degrees. In a braising pan or casserole dish, add the onion and 2 TBS of the tomato sauce. Place the brisket on top of the onion slices, and top with the rest of the tomato sauce. Cover the dish with a lid or parchment paper and roast for four to five hours. Remove from the oven and allow to sit for ten minutes before slicing and serving. Save the leftovers in the pan, along with the onions and cooking liquid for the next day.
The next day, make this soup…
- 1 TBS cooking fat of your choice (bacon fat, olive oil or ghee)
- 5 cloves garlic, minced
- 3 bulbs fennel (medium sized), sliced
- 3 medium waxy potatoes, peeled and diced
- 2 TBS oregano
- 3 quarts chicken stock
- 2 TBS tomato paste
- 1 head green cabbage, outer leaves removed and chopped
- 2-3 lbs leftover brisket, chopped into 1 inch pieces, along with leftover tomato sauce, onions and cooking liquid
- sea salt and black pepper to taste
- 3 TBS fresh parsley
- In the largest soup pot you have, melt the cooking fat and add the garlic and fennel. Cook for 10 minutes.
- When the fennel is soft, add the potatoes and oregano, cook for another ten minutes.
- Now add the chicken stock and tomato paste. Bring to a simmer and cook for 1 hour.
- After one hour, the potatoes and everything else will be soft. Now it's time to add the chopped brisket, along with the leftover tomato sauce, onions and cooking liquid. Add the chopped cabbage at this time too. Simmer for 20 minutes.
- Adjust for salt and pepper, garnish with fresh parsley. Serve.