Email to Cat      

St. Patrick's Day: Corned Beef and Cabbage Soup *

Source of Recipe


Blog



List of Ingredients



• 2 tsp olive oil
  
• 2 leeks, chopped (white and green parts only)
  
• 2 cloves garlic
  
• 3 medium carrots, chopped
  
• 1 yellow pepper, chopped
  
• 1 pound lean corned beef brisket
  
• 2 bay leaves
  
• 1/4 cup chopped parsley, plus more for garnish
  
• 6 cups of water
  
• 1 small head cabbage, cored and chopped
  
• 1 large potato, peeled and cubed
  
• Fresh pepper to taste
  






Instructions



1. In a large pot or Dutch oven, heat oil over medium-low heat. Add leeks and sauté until soft, about 4 to 5 minutes; add garlic, carrots, and yellow pepper and sauté about 2 to 3 minutes.
   
   
2. Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water; cover and bring to a boil. Simmer, covered, on low heat for 3 hours, until the meat becomes tender.
   
   
3. Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot, then add the cabbage and potatoes. Taste for salt and pepper and adjust as needed. Cook until the potatoes and cabbage are tender, about 45 more minutes.
   
   Makes 9 cups.