Even though they traditionally try to reserve corned beef and cabbage for the St. Patrick’s Day holiday, that isn’t the case at our house. I can’t get enough of the stuff, so we have it all the time. When I make this soup, I will do up a big pot of it and then freeze individual portions so that we can have it whenever a craving hits. It’s also perfect when I don’t feel like cooking. The job’s already done! Check out what they are saying about this recipe over at Noshing With The Nolands:
“Enjoy this with your family and friends and pull out the corned beef more often from the meat department, you will be so glad you did!”
Corned beef and cabbage doesn’t just have to be for St. Patrick’s Day anymore!
Ingredients
2 tsp. olive oil
2 onions, chopped
3 tsp. garlic
3 medium carrots, chopped
1½ 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
1-1½ lb. bag of Little Potato Company’s Blushing Belle potatoes, halved or quatered depending on size.
½ cup fresh parsley, chopped
Morton Salt and McCormick’s 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.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Use whatever potatoes you prefer.
Thanks again to Noshing With The Nolands for this traditionally tasty recipe.
