Chef Alex Guarnaschelli has a new cookbook out that will revitalize your cooking repertoire. With favorites from her restaurants, childhood and home kitchen, The Home Cook, this is a friendly, accessible volume that will point you in the right direction. This beef brisket soup is the perfect meal to warm you up this winter.
I love brisket when it’s simply roasted with carrots, but I always find it to be a cut of meat that is hard to serve juicy. The best way to balance this? Serve it as a soup with cheese dumplings. And I love the concept of developing the flavor of a soup by braising it in the oven. I prefer the second cut of brisket, which is wonderfully marbled with fat; the first cut is far more lean.
Reprinted with permission from The Home Cook
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