Cold weather always gets me in a soup making mood and this cold spell is no different. Thought I'd share what I made for tonight's supper. Note it does take 2 days to make.
Cabbage Soup
1 beef brisket about 2 lbs
1 small head of green cabbage thinly chopped
1 large can tomato puree
3 cans diced tomatoes
1 small onion diced
Nature's Season & salt to taste
Salt & pepper brisket then sear all sides
Place in roasting pan and cook for 5 hours at 250 degrees
Remove and place in stock pot
cover with water and bring to boil.
Allow to cool, remove meat from liquid and place stockpot in cold place to allow fat to congeal and remove.
Trim all remaining fat, membrane and connective tissue from brisket the cut into small pieces.
Four hours before mealtime add all ingriedents except meat to stockpot.
Bring to a boil, then reduce heat to simmer.
Two hours later add meat.
Serve with homemade bread previously posted.