- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
A hearty soup that will put a smile on everyone’s face. Brisket never had such an updated make-over! The real beauty is that you’ve likely got the bulk of these ingredients already in the kitchen!
3 tablespoons Bartenura Olive Oil
2 pounds brisket or flanken, diced medium
3 onions, diced medium
2 stalks celery, diced medium
2 carrots, diced medium
6 cloves garlic, smashed
1 tablespoon chili powder
1 teaspoon cumin
1 28 ounce can crushed tomatoes
2 quarts water
2 bay leaves
1 tablespoon dry oregano
4 large potatoes, diced medium
kosher salt and freshly ground Gefen Black Pepper
8 ounces Tuscanini Elbow or ditalini pasta, cooked according to package directions
In a large soup pot, heat the olive oil. In batches, sear the cubes of meat on all sides. Transfer the seared meat to a plate and reserve, keeping warm.
To the same soup pot place in the onions, celery, carrots and garlic. Cook over medium – high heat until the onions are wilted. Add in the chili powder and cumin. Stir. Add in the crushed tomatoes and water. Add the seared meat back to the pot, as well as any juices that remain. Bring to a boil. Lower to a simmer. Skim any residue that rises to the surface and discard.
Add in the bay leaf and oregano. Add in the potatoes for the last 20 minutes of cooking and continue cooking until the potatoes are tender. Season with the salt and pepper. Add in the cooked pasta and serve.
Aish.com is a leading Jewish content website with over 10,000 articles exploring Jewish wisdom on parenting, spirituality, current issues, Israel, holidays and the weekly Torah portion.
How Would You
Rate this recipe?
Please log in to rate
Reviews