|10||Ounce(oz)||frozen spinach, chopped|
|1||large onion, sliced|
|1||small dried hot red chile|
|1||cinnamon stick, 3 to 4 inches long|
|4||Pound(lb)||center cut corned beef brisket|
Rinse corned beef well under cold running water, then place meat in a 6 to 8 quart pan. Cover with 2 quarts water and bring to a boil. Drain and cover with 2 more quarts water. Bring to a boil over high heat, then reduce heat so liquid simmers. Add bay leaf, cinnamon stick, chile, coriander, allspice, mustard seeds and onion. Cover and simmer until meat is very tender when pierced, about 4 hours. Skim and discard fat from broth. Dip out 4 cups of the broth and pour through a fine wire strainer set over a bowl. Discard residue. Taste broth. If it's too salty, discard it. Instead, use 29 ounces of chicken broth. Keep brisket hot, or let cool, then cover and refrigerate. Combine the 4 cups broth with spinach in a 3 to 4 quart pan. Bring to a boil, breaking spinach apart as quickly as possible. Whirl spinach mixture, a portion at a time, in a blender or food processor until pureed. While blending, add sour cream to one portion of the spinach mixture. Return all soup to pan; stir well. Reheat, if needed. Do not boil. Or, cover and refrigerate to serve cold. Strain remaining brisket broth. Stir into chilled soup as desired for a thinner consistency, or use in other soups. Slice brisket to use in sandwiches.