CORNED BEEF AND CABBAGE SOUP

1
Eddie Jordan

By
@EDWARDCARL

From HELEN'S PANTRY

Rating:
★★★★★ 1 vote
Comments:
Serves:
Serves 4 to 6
Prep:
15 Min
Cook:
3 Hr
Method:
Stove Top

Ingredients

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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

How to Make CORNED BEEF AND CABBAGE SOUP

Step-by-Step

  • 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.

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