Beautiful Brisket Broth Soup
Warm, hearty, and brimming with rich, savory flavors, Beautiful Brisket Broth Soup is a soul-soothing dish perfect for cozy evenings. This comforting beef soup features tender chunks of seared brisket, aromatic vegetables like carrots, celery, and onions, and melt-in-your-mouth potatoes, all simmered to perfection in a flavorful blend of beef broth, fresh herbs, and seasonings. The lengthy slow-simmering process ensures the brisket becomes irresistibly tender, while thyme and bay leaves infuse the broth with deep, earthy aromatics. Topped with a sprinkle of fresh parsley for a burst of freshness, this one-pot wonder is as simple to serve as it is satisfying. Whether you’re looking for a crowd-pleasing dinner or a make-ahead meal to warm up during the week, this beautiful brisket soup will quickly become a family favorite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pounds beef brisket
- 3 medium carrots
- 3 stalks celery stalks
- 1 large yellow onion
- 4 cloves garlic cloves
- 3 cups peeled and cubed potatoes
- 2 pieces bay leaves
- 3 sprigs fresh thyme sprigs
- 8 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons fresh parsley (chopped)
- 4 cups water
Instructions
Trim excess fat from the beef brisket and cut it into large chunks (about 2-3 inches).
Heat olive oil in a large soup pot over medium-high heat. Sear the brisket pieces on all sides until browned, about 4-5 minutes per side. Remove from the pot and set aside.
Peel and chop carrots into thick slices. Cut the celery into similar-sized pieces. Dice the onion and mince the garlic cloves.
In the same pot, lower the heat to medium and add the onions, carrots, celery, and garlic. Sauté for 5-7 minutes, until the vegetables have softened slightly and are fragrant.
Return the seared brisket to the pot. Pour in the beef broth and water, ensuring the brisket is fully submerged.
Add the bay leaves and thyme sprigs. Season with salt and pepper.
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 2.5 hours, or until the brisket becomes tender and easily shreds with a fork.
After 2.5 hours, remove the brisket pieces and set them aside on a cutting board. Remove and discard the thyme sprigs and bay leaves.
Add the cubed potatoes to the pot and simmer for another 20-30 minutes, or until the potatoes are tender.
Shred the brisket into bite-sized pieces and return it to the pot. Stir well to combine and let it simmer for another 5-10 minutes.
Taste and adjust seasonings with more salt or pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 2135 mg | 93% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 90 mg | 7% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
