English Cuisine
Ingredients:
- 1 stalk celery sliced.
- 3 carrots peeled and sliced.
- 1 large shallot diced.
- 4 small to medium Yukon Gold Potatoes rough chop.
- 1 tsp thyme.
- 1 tsp parsley.
- 1 tsp Organic Extra Virgin Olive Oil.
- 1 cup filtered water.
- 3 ½ cups beef brisket stock.
- 1 piece beef brisket.
Directions:
- Heat the soup pot between medium high and high.
- Add the oil into the hot pot and the celery.
- Once that starts to soften add in the onion and carrots.
- Let them cook up a little, and then add in water and
potatoes plus the seasoning.
- Bring to a boil and cook for 10-15 minutes or until the
carrots and potatoes start to soften.
- Add in your parsley, thyme, beef brisket stock and the
meat.
- Shred the meat before you add it and take any fat off.
- Heat this until it starts to boil then turn down to low
to keep warm.
- Taste for seasonings as you may want to add salt and
pepper, and serve it.