Chunky Brisket and Cabbage Soup (Crockpot)

Amarante ↓

Fri, Jun 02 2023, 12:06 pm

This was easy and good - I like cooked cabbage.

Chunky Brisket and Cabbage Soup

Excerpt From: Gina Homolka - Skinnytaste One and Done

SERVES 6

This is such a delicious, hearty soup, especially in the colder months when it’s a great winter warmer. Brisket is the perfect cut of beef to cook in the slow cooker because of its fat and marbling, which gives this soup a rich flavor and texture. To balance out the richness, I loaded up the whole thing with cabbage and other vegetables. Because this book is focused on one-pot cooking, I had to get creative with sweating the onions, and I found that microwaving them until they softened did the trick. If you don’t have a microwave, sauté them over medium heat for a few minutes before adding them to the slow cooker.

¼ cup chopped onion
2 garlic cloves, minced
1 pound beef brisket, trimmed and cut into 4 pieces
5 cups chopped green cabbage
1 celery stalk with leaves, sliced
1 medium carrot, sliced
1 (14.5-ounce) can petite diced tomatoes
2½ cups reduced-sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
½ tablespoon tomato paste
½ teaspoon mustard powder
½ teaspoon celery seeds
½ teaspoon sweet paprika
½ teaspoon kosher salt
Freshly ground black pepper

Place the onion and garlic in a microwave-safe dish and microwave on high for 2 minutes to soften.

Transfer the onion and garlic to a slow cooker. Add the beef and top with the cabbage, celery, carrot, tomatoes, broth, Worcestershire sauce, soy sauce, tomato paste, mustard powder, celery seeds, paprika, salt, and pepper to taste.

Cover and cook on low for 10 hours, until the beef is tender. Shred the beef using two forks (do this in the pot). Stir together and serve.

PER SERVING
1⅓ cups
CALORIES
167

↑ Amarante

Wed, Jun 07 2023, 1:42 pm

Amarante wrote:

And vegan versions

FWIW - From the Chicago Rabbinical Council - The only Worcestershire sauce that is labeled OU-Fish is Lea & Perrins which is the premium brand.

Worcestershire sauce is a barbeque sauce that is traditionally made through a time consuming process that uses a number of ingredients including anchovies, a type of fish. Using fish as the sauce for meat is a classic case of the prohibition against eating meat and fish together, and is forbidden. For this reason, authentic Worcestershire sauce is labeled "Kosher -Fish".

However, most companies don't have the patience or pride to make Worcestershire sauce in the slow traditional manner. So rather than make the sauce the "right way", they create the fermented-fish taste with an appropriate chemical-flavor, and in deference to traditionalism they put a minimal amount of anchovies into the recipe. In these companies, the fish is typically used in tiny amounts that are merely sufficient to get them listed in the desired order in the ingredient panel.

Should this latter type of worcestershire sauce be labeled as "Kosher - Fish" and should consumers not use it with meat? The amount of fish in the recipe is usually minute enough as to be batel b'shishim (halachically nullified) and the fish contributes no noticeable taste to the sauce. Were the fish to be non-kosher it would be batel and, at least b'dieved, wouldn't affect the status of the sauce, but there's a machlokes as to whether the leniency of bitul applies to the restriction of eating fish with meat (see Pischei Teshuvah 116:3).

Some hashgachos have accepted the lenient opinion on this question, and they therefore allow such products to be labeled as "Kosher - Pareve" indicating that they hold this type of Worcestershire sauce can be used with meat. Others reject this approach - either on halachic or policy grounds - and do not allow any product that contains even the smallest amount of anchovies to be labeled "Kosher - Pareve".