CORNED BEEF AND CABBAGE SOUP
Rating:
★★★★★ 1 vote5
Comments:
Serves:
Serves 4 to 6
Prep:
15 Min
Cook:
3 Hr
Method:
Stove Top
Ingredients
-
1bay leaf
-
2 lbcorned beef
-
7 cwater
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1beef flavored bouillon cube
-
1/2onion coarsley chopped
-
2garlic cloves sliced thin
-
6pepper corns
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2whole cloves
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6new potatoes unpeeled and quarted
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3carrots juienned
-
6 cvery coarsley chopped cabbage
How to Make CORNED BEEF AND CABBAGE SOUP
- In a 5 quart dutch oven, combine corned beef and water.
- Bring to a boil
- Reduce heat cover and simmer 15 minutes
- Skim off any scum that rises to the surface.
- Add bouillon cube, onion, and garlic. In a garni bag add peppercorns, cloves and bay leaf
- Simmer covered an additional 3 to 4 hours or until meat is tender.
- Remove meat from stock.
- Skim fat from stock.
- Cut meat into bite size pieces return to stock.
- Stir in carrots and potatoes.
- Bring to a boil.
- Reduce heat cover and simmer 15 minutes more.
- Stir in cabbage. Simmer covered an additional 15 minutes or until vegetables are tender
- Remove garni bag with pepper corns, cloves and bay leaf discard.