But the best part was what we did with the leftovers. My wife found a recipe for smoked brisket soup, and she modified it a little based on the ingredients we had in the house. Here's the recipe:
-- 1 1/2 lbs chopped smoked beef brisket
-- 2 cups pinto beans (already cooked or canned)
-- 1 1/2 cups carrots, cut into chunks
-- 1 1/2 cups yellow onions, diced
-- 1 medium zucchini, diced
-- 1 bunch green onion, chopped
-- 6 cloves garlic
-- 1 tablespoon worcestershire sauce
-- 1 can corn
-- 1 can chopped tomatoes
-- 2 large potatoes diced
-- 1 cup celery
-- 1/4 cup cooking oil
-- 6 quarts water
-- 6 tablespoons of condensed vegetable broth
The soup was amazing. Just a perfect combination of flavors with the smoked brisket. You all really need to give this a try with your next batch of packer leftovers.
