As we get further into the fall season, temperatures are starting to drop and there’s nothing quite like a hot bowl of soup to warm up a cold day! Take a look below at brisket & sausage stews that are perfect for the season.
Braised Brisket Stew
When it comes to eating comfort food in the fall, there’s nothing quite like a homemade stew packed with delicious flavor. This brisket stew is perfect for a cozy night in or for when you have guests over for dinner.
- 2 ½ lbs. Meyer’s Brisket
- 1 ½ cups pearl onions, peeled
- 1 cup peewee potatoes, washed, dried, & cut in half
- 2 cups carrots, peeled & cut into ¼ inch slices
- 1 cup frozen peas, thawed
- 1 ¼ cups beef stock
- ¾ cup red wine
- 2 tbsp. Worcestershire sauce
- Olive oil
- 2 tsp. dried thyme
- Sea salt & fresh ground black pepper
- Start by preheating the oven to 250°F, and lightly coat a large Dutch oven or large oven-safe skillet with olive oil.
- Coat the brisket with the Worcestershire sauce, and season generously with salt & pepper. Place the brisket, fat side up, in the pan and cover with a lid or heavy-duty foil. Bake the brisket in the oven for 6 hours.
- Remove the brisket from the oven and the cooking pan and place it on a large plate. Leave the juices in the cooking pan. Allow the brisket to cool, and then scrape off the fat using the back of a knife or spoon. Discard the fat.
- Transfer the brisket to a large cutting board and cut into thin slices – remember to slice against the grain! You want the slices to be about ½ inch in width.
- Turn up the oven temperature to 300°. Place the pan with the brisket juices on the stove over medium-high heat. Add the onions and after they are beginning to brown, add in the potatoes & carrots. Cook mixture until vegetables are nicely browned, or about 7 minutes.
- Add the thyme to the vegetables, then move them to the sides of the pan. Return brisket to the center of the pan.
- Pour in the beef stock, red wine, and the set aside pan juices. Cover the pan and place into the oven. Cook until meat is extremely tender and the vegetables are soft, about 1 hour.
- Stir in the peas and add salt & pepper to taste. Serve & enjoy!
Brisket & Mushroom Stew with Cheddar-Jalapeño Biscuits
Looking for a stew that’s simple but packs a lot of flavor? Be sure to add this brisket and mushroom stew to your recipe list! Serve with Cheddar-Jalapeño Biscuits to create a bigger flavor profile for your meal.
- 2 ¼ lbs. Meyer’s Brisket, trimmed & cut into 1-inch pieces
- 1 750 ml bottle of dry red wine, like a Pinot Noir
- ½ lb. mixed mushrooms, such as white, button, or stemmed shitake, cut into 1-inch pieces
- 10 garlic cloves, crushed
- ¼ cup vegetable oil
- Sage leaves from 3 sprigs
- Rosemary leaves from 2 sprigs
- 6 celery ribs, chopped
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 1 quart beef stock or low-sodium broth
- ¼ cup polenta or fine milled corn meal
- 1 1/3 cups all-purpose flour
- 3 tbsp. sugar
- 2 tsp. baking powder
- ½ teaspoon salt
- 6 oz. shredded Sharp Cheddar cheese, divided (1 ¼ cup and ¼ cup)
- 2 tbsp. fresh jalapeños, diced
- ¾ cup + 2 tbsp. heavy cream
- Pinch Cayenne pepper
Directions – Stew
- In a large bowl, cover the brisket with the wine and add the rosemary, sage, and garlic. Cover the bowl with plastic wrap and let stand at room temperature for at least 2 hours or refrigerate overnight.
- Using tongs, take the brisket out of the bowl and place on a paper-towel lined plate and pat dry. Next, strain the herb & wine mixture through a fine sieve set over a bowl. Reserve the wine and discard the herbs and garlic.
- Heat the oil until simmering in a large enameled cast-iron casserole pan. Season the brisket generously with salt & pepper and add half of it to the pan in a single layer. Cook the brisket over moderate heat, turning occasionally, until browned all over, about 8-10 minutes. Transfer to a large plate, and repeat with the remaining brisket.
- Add the mushroom mix, onions, carrots, & celery to the pan and cook on medium-high heat, stirring occasionally until vegetables are beginning to brown, about 10 minutes. Pour in the reserved wine to the mixture and simmer until it’s reduced by three-quarters. Return the brisket to the pan, add in the stock and return to a simmer.
- Cover the casserole pan and cook over low heat until brisket is very tender, about 2 hours.
- Ladle the finished stew into bowls and serve immediately with the Cheddar-Jalapeño biscuits. Enjoy!
Directions – Biscuits
- Preheat the oven to 425°
- Whisk together dry ingredients: flour, polenta, salt, sugar, baking powder, & cayenne. Then stir in the diced jalapeños & 1 ¼ cups of the Cheddar cheese.
- Add in the heavy cream. Make a well in the center of the flour mixture, and pour the cream into the center. Use clean hands to gently bring together the ingredients. Your dough should be sticky & clumpy.
- Turn the dough out onto a surface lightly dusted with flour. Knead the dough just a few times – 3-4 pushes.
- Form the dough into a disc about ¾ inch to 1 inch thick. Use a biscuit cutter (or small juice glass) to cut round biscuit shapes. Combine leftover dough and keep forming round biscuit shapes until all dough is used.
- Place biscuits on a parchment lined or silicone lined baking sheet. Remember to leave an inch or more between the biscuits on the sheet. Brush the tops of the biscuits with leftover cream, and sprinkle on the remaining Cheddar cheese.
- Bake until golden and the cheese is melted, about 11-12 minutes. Remove from oven, let cool slightly, and enjoy!
Smoked Brisket Noodle Soup
Tired of the usual chicken noodle soup? Move it on over and give this smoked brisket noodle soup a try – it’s sure to please your tastebuds!
- 2 lbs. Meyer’s Brisket, cut into 2-inch pieces
- 4 quarts lower-sodium chicken broth
- 1 tbsp. unsalted butter
- ½ medium Vidalia onion, chopped
- 1 medium celery stalk, chopped
- 1 medium carrot, chopped
- 1 large garlic clove, finely chopped
- ¼ cup tomato paste
- ¼ cup ruby port
- 1 cup fresh or frozen peas
- 1 ½ cups fresh or frozen okra slices
- 1 cup fresh or frozen lima beans or butter beans
- 1 cup fresh or frozen corn
- 8 oz. cooked medium egg noodles
- 1 bay leaf
- 1 thyme sprig
- Kosher salt & pepper to taste
- Begin by melting the butter in a large Dutch oven over medium-high heat. Add in the brisket and cook until browned, or about 6 minutes.
- Stir in the onion, celery, carrot, & garlic. Cook, stirring occasionally, until softened, about 6 minutes. Add in the tomato paste and continue cooking until mixture turns a rusty brown color, about 2 minutes.
- Add the port to the pan and mix well. Then stir in the chicken broth, peas, bay leaf, & thyme. Bring to a simmer and cook for 30 minutes.
- Put in okra, lima beans, & corn to the mixture, stirring occasionally until vegetables are tender, or about 40 minutes. Remove the thyme sprig & bay leaf. Add in salt & pepper to taste.
- Serve soup over cooked egg noodles & enjoy!
Smoked Sausage, Kale, & Potato Soup
Whenever you’re in the mood for a hearty, cozy soup that’s also easy to make– turn to this delicious sausage & potato soup!
- 14-oz. Meyer’s Original Texas Sausage, sliced into ¼ inch rounds
- 4 cups torn kale leaves
- 1 yellow onion, diced
- 3 garlic cloves, finely chopped
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 sprig of fresh rosemary
- ½ tsp. dried thyme
- 3 cups cubed potatoes
- 32-oz. low-sodium fat-free chicken broth
- 2 cups milk
- Put a large pot over medium-high heat and melt butter and add in olive oil. Add the diced onion, garlic, sausage, kale leaves, rosemary, thyme, salt, and pepper. Mix well and cook for 8 minutes, stirring occasionally.
- Stir in the cubed potatoes to the mixture, then add in chicken broth & milk. Bring to a boil.
- Reduce to a simmer and continue to cook for about 10-12 minutes, or until potatoes are tender. Remove pot from heat.
- Discard the rosemary sprig and add additional salt & pepper to taste.
- Ladle into bowls & serve.
Smoked Sausage & Tortellini Soup
This soup has it all – sausage, noodles, cheese, and big flavor that keeps going with every spoonful! It’s sure to please everyone in the family, so be sure to add this recipe to your list.
- 12-oz. of Meyer’s Original Texas Sausage
- 4 cups chicken broth
- 2 cups baby spinach
- 1 cup Parmesan cheese, shredded
- 1 can diced tomatoes
- 1 package of fresh cheese tortellini
- 1 medium onion, chopped
- 1 clove garlic
- 1 tbsp. olive oil
- 1 tbsp. tomato paste
- 1 tsp. salt
- ¼ tsp. pepper
- Heat the olive oil in a large pot over medium heat. Sauté the onion & garlic until soft, or about 5 minutes. Stir in the tomato paste & smoked sausage and continue cooking for 3-4 minutes.
- Add in the diced tomatoes, chicken broth, tortellini pasta, salt & pepper. Bring the mixture to a boil.
- Reduce heat & simmer for 5 minutes, then stir in the spinach and cook for an additional 3-4 minutes.
- Serve in bowls and top with Parmesan cheese and enjoy!
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