Seaweed Soup

Adapted from Week of Menus  

Yield: 12 servings 

Prep time: 1 hour 
Cook time: 2 hours 


Ingredients

2½ gallons of water 
¾ lb to 1 lb of beef brisket 
1 large onion, peeled
10 cloves of garlic, peeled
2½ cups of dried seaweed 
3 tablespoons good sesame oil 
2 tablespoons soup soy sauce
Salt to taste


Directions 

Put the seaweed in a bowl and cover with cold water and set aside for 15 to 30 minutes. Rinse, drain, and cut into bite-sized pieces if needed.

Put beef brisket in a large bowl and cover with cold water and set aside for at least 45 minutes.

In a large stock pot, add the water and bring to a boil.

Add onion, garlic cloves and beef brisket. Bring to a boil again, then reduce heat to medium, cover and allow to simmer for at least one hour.

Check if the beef is tender, if not, simmer for an additional 15 minutes.

Remove beef, onions and garlic from soup stock. Set soup stock aside, and when the beef is cool, shred into bite sized pieces.

Heat an empty stock pot (pour the broth into a holding container if needed) over medium heat then add sesame oil.

Add the seaweed and sauté for a minute, then add soy sauce  or a teaspoon of salt.

Continue cooking for another minute and then pour the soup stock over the seaweed. Add the beef pieces and bring to a boil.

Check seasonings and adjust as needed. 


Notes

Freeze broth up to 3 months

Add dried mushrooms; soak in warm water for 30 to 45 minutes until softened, cut, and add in soup when adding shredded beef pieces.