Spicy Beef and Leek Soup

Made with brisket beef, beef stock, vegetable stock, chopped celery,  chilli (deseeded), diced garlic, chopped  leek, julienned onion, and some tomato puree. Break up some slices of brisket, and cook together in a pan of boiling water for at least half an hour. Stir occasionally. I used some of the stock from the slow cooker also.

This soup is easy and quick to make once you have your brisket slices prepared. Cooking a joint of brisket however takes a lot longer, and the process is described below.

Cook the joint in a slow cooker for between 4 and 8 hours, after sealing the joint with oil in a saute pan.

Cook two large onions,  one large leek, both finely diced, also in some olive oil. It is necessary to do this since onions and leek need a higher temperature to cook properly. Once they have browned a little, transfer the vegetables to the slow cooker with the joint.

Cook  for five hours at low heat. Turn the joint several times to ensure even cooking. An hour later, add the beef and vegetable stock.

Altogether the joint was cooked for eight hours, and then allowed to cool overnight. The next morning I washed the joint, and then cut the joint into tender slices with an electric knife.