Corned Beef and Cabbage Soup at home
- Yield 8
- Prep 30 minutes
- Cook 30 minutes
Corned Beef and Cabbage Soup at home is a soup recipe on Avoteb. The yield on the card is 8. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 pounds corned beef, with seasoning packet
- 3 tablespoons olive oil, divided
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium white onion, peeled and diced
- 3 cloves garlic, pressed or minced
- 1 (12-ounce) bottle of beer (I used a pale ale)
- 4 cups beef stock
- 1 1/2 pounds Yukon Gold potatoes, diced into bite-sized pieces
- 3 cups roughly-chopped green cabbage
- 1 bay leaf
- fine sea salt and freshly-ground black pepper
- chopped fresh parsley or chives, for garnish
Method
Soak the corned beef (skippable). Rinse off the corned beef briefly under cold water. Move to a cutting board, then trim off and discard any excess fat. Slice into 2-inch chunks. Move to a bowl, cover the beef with cold water and soak for 15 minutes to draw out some of the extra salt. Tip off and pat dry with a few paper towels.
Brown the beef. Warm 1 tablespoon oil in a large stockpot over medium-a hot burner. Tip in half of the corned beef and sauté, flipping occasionally, until lightly browned on all sides. Move the cooked meat to a clean plate. Repeat with the remaining oil and beef, then move the cooked meat to a clean plate.
Sauté the veggies. Tip in the remaining olive oil to the stockpot, along with the carrots, celery and onion. Sauté for 5 minutes, stirring occasionally, until softened. Tip in the garlic and sauté for 2 minutes, stirring frequently.
Let it bubble gently. Tip in the beer and use a wooden spoon to scrape up any browned bits on the bottom of the stockpot. Tip in the beef stock, potatoes, cabbage, bay leaf, browned beef, and stir to combine. Continue cooking until the broth reaches a let it bubble gently. Lower heat to medium-low (or whatever temperature is needed to maintain the let it bubble gently), cover and let it bubble gently for 60-90 minutes or until the beef shreds easily.
Shred the corned beef. Take tongs to move the beef to a cutting board. Shred with two forks into bite-sized pieces, then return the beef to the soup and stir to combine. Lift and discard the bay leaf.
Salt Taste and season with additional salt and pepper if needed.
Plate Plate warm, garnished with your favorite toppings, and enjoy!
