Key Ingredients:
Corned Beef Brisket: The star of the dish, providing savory flavor and tender texture. Lean cuts are preferred, contributing to a healthier profile.
Leeks: Offering a mild onion flavor, leeks add depth to the soup base and complement the corned beef beautifully.
Garlic: Enhancing the overall flavor profile with its aromatic and pungent notes, garlic adds a savory richness to the soup.
Carrots: Providing natural sweetness and vibrant color, carrots bring a refreshing element to the soup while contributing to its nutritional value.
Yellow Pepper: Adding a pop of color and a subtle sweetness, yellow pepper introduces a fresh and vibrant flavor to the soup.
Potato: Acting as a hearty and filling ingredient, potatoes contribute to the soup’s thickness and texture while providing comforting starchiness.
Cabbage: A classic addition to corned beef dishes, cabbage brings a cruciferous crunch and earthy flavor, making the soup satisfying and wholesome.
Bay Leaves: Infusing the soup with subtle herbal notes, bay leaves enhance the overall aroma and flavor profile.
Parsley: Adding brightness and freshness, parsley serves as both a flavorful ingredient and a garnish, elevating the visual appeal of the dish.
Olive Oil: Used for sautéing the vegetables and imparting a subtle fruity flavor, olive oil adds richness to the soup base.
How to make Corned Beef and Cabbage Soup
Ingredients
2 tsp olive oil
2 leeks, chopped (whites and light green only)
2 cloves garlic
3 medium carrots, chopped
1 yellow pepper, chopped
1 lb lean corned beef brisket, yields 9 oz cooked
6 cups of water
2 bay leaves
1/4 cup chopped parsley, plus more for garnish
1 large potato, peeled and cubed
1 small head cabbage, cored and chopped
fresh pepper to taste
Instructions
Stove Method:
In a large pot or Dutch oven, heat oil over medium low heat.
Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
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.
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.
Slow Cooker Method:
In a skillet heat oil over medium low heat, add leeks and sauté until soft, about 4-5 minutes; add garlic and cook 2 minutes. Transfer to the slow cooker with the carrots, yellow pepper, corned beef, potatoes, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water.
Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Remove the corned beef, set it on a cutting board and shred with a fork, return to the pot, arrange cabbage over corned beef, cover, and continue cooking on high until cabbage is tender, 45 minutes (or 1 1/2 hours on low).
Instant Pot Method:
Press saute and add the oil, leeks, garlic, carrot and yellow peppers, saute until soft, 4 to 5 minutes stirring.
Add the corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley and water. Cover and cook high pressure 90 minutes, until the meat is tender. Quick or natural release.
Remove the corned beef, set it on a cutting board and shred with a fork. Return to the pot, add the potatoes and cabbage and cook high pressure 8 minutes, until tender. Quick release and serve.