CORNED BEEF AND CABBAGE SOUP
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- bay leaf
- 2 lb
- corned beef
- 7 c
- beef flavored bouillon cube
- onion coarsley chopped
- garlic cloves sliced thin
- pepper corns
- whole cloves
- new potatoes unpeeled and quarted
- carrots juienned
- 6 c
- very coarsley chopped cabbage
1In a 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, and garlic. In a garni bag add peppercorns, cloves and bay leaf
6Simmer covered an additional 3 to 4 hours or until meat is tender.
7Remove meat from stock.
8Skim fat from stock.
9Cut meat into bite size pieces return to stock.
10Stir in carrots and potatoes.
11Bring to a boil.
12Reduce heat cover and simmer 15 minutes more.
13Stir in cabbage. Simmer covered an additional 15 minutes or until vegetables are tender
14Remove garni bag with pepper corns, cloves and bay leaf discard.