Makes about 2 cups
brisket broth (reserved from Party Brisket)
1 bunch carrots, cut diagonally
1 bunch celery, including leaves, cut diagonally
3 tbsp. chopped parsley
1 large leek, sliced (white part only)
5 beef bouillon cubes
1 cup hot water
1. Let the broth stand overnight in the refrigerator. Skim off the fat and discard. Place the broth in a large pot and add the carrots, celery, parsley, and leek.
2. Dissolve the bouillon cubes in the water and add to the broth. Cover and simmer on low for 1 hour.
3. Use to reheat the brisket, as directed.
Marilyn and Harry Lewis (top left and right) broadcasting their radio show on KGIL with guests Hugh O’Brian and Sammy Davis Jr.
Harry Lewis with a cook in the Hamburger Hamlet kitchen, 1953.
The Hamburger Hamlet on Hollywood Boulevard.