15 minutes ago
Wednesday, October 19, 2016
So you have some leftover cooked brisket or chuck stew meat.
You've come to the right place.
You may remember back in 2009 I made this time consuming, wonderful "Hunter's Stew" from The Soup Peddler in Austin, Texas.
It took hours, braising the beef in Madeira, yielding wonderful results. I haven't made it since.
Too many recipes, too little time.
I was craving that wonderful soup/stew again but didn't want to be in the kitchen for the afternoon, so I recreated the recipe using leftover braised meat.
I made a big brisket over the Jewish holidays, and how many lunchbox brisket sandwiches can Henry eat?
So, with the leftover slices of slow roasted brisket, I made this wonderful soup, and perfect to freeze for the cold weather months ahead.
Hunter's Stew w/ Leftover Beef: (David Ansel's original recipe here)
1 large onion, chopped
1 large carrot, chopped
1 cup of wild rice
I used 6 slices of leftover cooked brisket or chuck, shredded (you can use more or less cooked beef)
1/2 cup Madeira wine (if you don't have Madeira, you can substitute Marsala)
6 cups of low sodium beef stock (I used Better than Bouillon in the jar)
In a large heavy Dutch oven, heat some olive oil and cook the onion with the carrots and wild rice, about 4 minutes on medium heat.
Once the onions are softening, add in the 1/2 cup of Madeira wine to deglaze the vegetables in the pan. Cook the wine about 1 minute, until dissolved.
Add in the 6 cups of beef broth and bring to a boil. Turn down the heat and simmer the rice for 50 minutes (it takes that long to cook wild rice).
Add in the leftover cooked, shredded meat with the juices to the pot.
Simmer another 5-10 minutes.
Now you are ready to dig in, or freeze it for the cold weather.
Ridiculous and delicious!