Corned Beef and Cabbage (Printer-friendly)

A comforting blend of corned beef, cabbage, potatoes, and aromatic vegetables simmered to tender perfection.

# What You’ll Need:

→ Meats

01 - 1 lb cooked corned beef, cut into bite-sized cubes

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 3 celery stalks, sliced
05 - 4 medium Yukon Gold potatoes, peeled and diced
06 - 4 cups green cabbage, chopped
07 - 3 garlic cloves, minced

→ Broth & Seasonings

08 - 8 cups low-sodium beef broth
09 - 1 bay leaf
10 - 1 tsp dried thyme
11 - 1/2 tsp black pepper
12 - 1/2 tsp salt, or to taste

→ Optional Garnishes

13 - 2 tbsp fresh parsley, chopped

# How-To Guide:

01 - Heat a splash of oil in a large soup pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir minced garlic into the pot and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced potatoes, chopped cabbage, corned beef cubes, beef broth, bay leaf, dried thyme, black pepper, and salt. Stir thoroughly to combine all ingredients.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes until potatoes and cabbage are tender and flavors have melded together.
05 - Remove and discard the bay leaf. Taste broth and adjust salt or pepper as needed to achieve desired flavor balance.
06 - Ladle hot soup into individual serving bowls. Garnish with chopped fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The broth becomes incredibly rich from the corned beef rendering into it
  • Its a complete meal in one bowl with meat potatoes and vegetables
  • Leftovers actually taste better the next day as flavors deepen
  • Perfect for feeding a crowd on St. Patricks Day without the fuss of a full boiled dinner
02 -
  • Corned beef varies dramatically in saltiness between brands so always taste before adding any additional salt
  • The soup will continue to thicken as it sits so the broth might look thinner when its hot than it will be the next day
  • Potatoes cooked too long can make the soup slightly cloudy but the flavor remains absolutely delicious
03 -
  • Cut your corned beef and vegetables into similar sized pieces so every spoonful has a bit of everything
  • If the soup seems too thick add a splash more broth or water rather than thinning it with cream
  • A splash of vinegar or Worcestershire sauce at the end brightens all the flavors

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