Corned Beef and Cabbage Soup1
By Just A Pinch KitchenCrew
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- 2 lb
- corned beef
- 7 c
- beef flavor bouillon cube or 1 teaspoon instant beef bouillon
- 1/2 c
- onions, coarsely chopped
- garlic cloves, very thinly sliced
- whole cloves
- new potatoes, unpeeled, quartered
- carrots, julienned
- 6 c
- very coarsely chopped cabbage
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.