Put the brisket stock into a kettle or stockpot. Add the canned tomatoes and juice, after crushing them with your fingers. Bring the stock to a light boil, the lower to a simmer. Cut the brisket (if you're including it) into large cubes, removing any interior fat. Add the meat to the stock.
Bring a separate stockpot three-quarters full of water to a light boil. As you cut the vegetables in the order given in the ingredient list, add them to the pot. (Some vegetables take longer to cook than others.)
When the potatoes and carrots are soft, strain them and add them to the brisket stock. Lower the heat to a simmer and cook for at least a half hour
When ready to serve, season to taste with Tabasco and salt. Add all the vegetables and return to a light boil until everything is heated through.
