Corned Beef And Cabbage Soup Recipe

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Corned Beef and Cabbage Soup

Kitchen Crew

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Rating:
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Ingredients

2 lb
corned beef
7 c
water
1
beef flavor bouillon cube or 1 teaspoon instant beef bouillon
1/2 c
onions, coarsely chopped
2
garlic cloves, very thinly sliced
6
peppercorns
2
whole cloves
6
new potatoes, unpeeled, quartered
3
carrots, julienned
6 c
very coarsely chopped cabbage

Step-By-Step

1In 5 quart dutch oven, combine corned beef and water.
2Bring to a boil.
3Reduce heat; cover and simmer 15 minutes.
4Skim off any scum that rises to the surface.
5Add bouillon cube, onion, garlic, peppercorns, cloves and bay leaf.
6Simmer covered an additional 3 to 4 hours or until meat is tender.
7Remove meat from broth; cool.
8Skim fat from broth.
9Cut meat into bite-size pieces; return to broth.
10Stir in carrots and potatoes.
11Bring to a boil.
12Reduce heat; cover and simmer 15 minutes.
13Stir in cabbage.
14Simmer covered an additional 15 minutes or until all vegetables are tender.
15Remove peppercorns, cloves and bay leaf.
16**If corned beef is packaged with its own spice packet, substitute packet for peppercorns, cloves and bay leaf, if desired.

About this Recipe

Course/Dish: Beef Soups
Other Tag: Quick & Easy