Brisket Soup with Rice Noodles

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Preparation info
    • Difficulty

      Easy

Appears in
Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

You can use chuck roast instead of the brisket flat here; even a leaner-looking cut will work fine. Be sure to use a good stock, if you can: The broth, full of heady aromatics, is the real star of this dish.

Ingredients

  • pounds (680 g) beef brisket (flat only), cut into 2-inch (5-cm) pieces
  • Salt and freshly ground black pepper

Method

Morning

Season the beef with salt and pepper. In a large skillet or sauté pan, heat 1 tablespoon of the oil over high heat. When it shimmers, add the beef and cook, turning occasionally, until the pieces are browned on two or three sides, about 5 minutes total.