Corned Beef and Cabbage Soup
A wonderfully lightened up Irish dinner that can be enjoyed on St. Patrick's Day or any other.
Ingredients
- 2 tsp. olive oil
- 2 onions chopped
- 3 tsp. garlic
- 3 medium carrots chopped
- 1 1/2 lb. lean corned beef brisket
- 12 cups water
- 3 bay leaves
- 1 tsp. thyme
- 1 Tbsp. dried parsley
- Bouqet Garni of peppercorns mustard seeds, fennel seeds and 3 cloves
- 1 small head cabbage chopped
- 1-1 1/2 lb. bag of Little Potato Company's Blushing Belle potatoes halved or quatered depending on size.
- 1/2 cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Add the olive oil to a large soup pot and over medium heat saute the onion and the garlic, until the onions are translucent. Add the carrots and saute for 3 min. Add the corned beef and any seasonings that come with the corned beef, bay leaves, water, thyme and dried parsley.
- With a small piece of cheese cloth folded 3 ply and twine make a little bouquet garni of the peppercorns, mustard seed and fennel adding in about 12 or so of each and then 3 cloves. Tie up with the twine. Add to the soup pot and bring up to a simmer. Simmer on low for about 3-4 hours or until the corned beef is tender. Remove the corned beef and shred on a cutting board, return it to the soup.
- Add in the cabbage, potatoes and adjust the seasoning with salt and pepper. Remove the bouquet garni. Cook until the potatoes are tender about 30 min. Serve with chopped parsley.
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