Servings: 6 to 8

4.5 pound brisket 4.5 pound brisket
2 beef bouillon cubes 2 beef bouillon cubes
Roast beef rub (or favorite rub) Roast beef rub (or favorite rub)
2 or so cups of water 2 or so cups of water
Mild pepper rings plus juice Mild pepper rings plus juice
Chopped onion Chopped onion
 
Soup- Soup-
Leftover brisket and juice/fat Leftover brisket and juice/fat
One chopped onion One chopped onion
2 stalks celery chopped 2 stalks celery chopped
1 meat radish chopped 1 meat radish chopped
1 turnip chopped 1 turnip chopped
Chard or collards chopped Chard or collards chopped
2 beef bouillon 2 beef bouillon
Half stick butter Half stick butter
2 tbs olive oil 2 tbs olive oil
Beef broth to make soupy Beef broth to make soupy

Rub brisket
Cook in pressure cooker for 1 hour 10 minutes
Cook in air fryer for 30 minutes or desired doneness
Soup-
Sautee onions and celery in olive oil until soft
Add butter, radish, and turnip and continue sautee until soft
Add everything else and simmer at least 30 minutes