1/2 cup cornstarch
1/4 cup distilled white vinegar
1 cup ketchup
1 cup soy sauce
1 teaspoon water
1 teaspoon canola oil
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
2 tablespoons minced fresh ginger root onions
1/4 teaspoon dried basil
2 teaspoons dried basil
4 (8 ounce) cans sliced mushrooms, drained
3 (15 ounce) cans chicken broth
1/2 pound corned beef brisket
In a medium saucepan over medium heat, whisk together the cornstarch, vinegar, ketchup, soy sauce, water, garlic powder, parsley, oregano, ginger onions, basil, garlic powder, parsley, oregano, basil, garlic powder, parsley, oregano, basil, garlic powder, parsley, oregano, basil, garlic powder, parsley, oregano, basil (use food processor or blender to blend in), sausage, onions, mushrooms, chicken broth and corned beef. Bring to a boil, reduce heat and simmer for 10 minutes.
Stir meat mixture into soup mixture. Cook, stirring until meat is evenly coated. Reduce heat to low, simmer for 1 hour.