CORNED BEEF AND CABBAGE SOUP

Eddie Jordan

By
@EDWARDCARL

From HELEN'S PANTRY


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Comments:

Serves:

Serves 4 to 6

Prep:

15 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

1
bay leaf
2 lb
corned beef
7 c
water
1
beef flavored bouillon cube
1/2
onion coarsley chopped
2
garlic cloves sliced thin
6
pepper corns
2
whole cloves
6
new potatoes unpeeled and quarted
3
carrots juienned
6 c
very coarsley chopped cabbage

Directions Step-By-Step

1
In a 5 quart dutch oven, combine corned beef and water.
2
Bring to a boil
3
Reduce heat cover and simmer 15 minutes
4
Skim off any scum that rises to the surface.
5
Add bouillon cube, onion, and garlic. In a garni bag add peppercorns, cloves and bay leaf
6
Simmer covered an additional 3 to 4 hours or until meat is tender.
7
Remove meat from stock.
8
Skim fat from stock.
9
Cut meat into bite size pieces return to stock.
10
Stir in carrots and potatoes.
11
Bring to a boil.
12
Reduce heat cover and simmer 15 minutes more.
13
Stir in cabbage. Simmer covered an additional 15 minutes or until vegetables are tender
14
Remove garni bag with pepper corns, cloves and bay leaf discard.

About this Recipe