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.
Nutrition Information:
Serving: 1 3/4 cup, Calories: 281 kcal, Carbohydrates: 31.5 g, Protein: 14 g, Fat: 12 g, Saturated Fat: 3.5 g, Cholesterol: 50 mg, Sodium: 782 mg, Fiber: 7 g, Sugar: 3.5 g
Frequently Asked Questions:
Can I use pre-cooked or leftover corned beef in this recipe?
Yes, you can use pre-cooked or leftover corned beef in this recipe.
Simply skip the initial simmering step for the corned beef and add it later in the cooking process to heat through.
What can I use if I can’t find leeks?
If you can’t find leeks, you can substitute them with finely chopped onions.
Leeks have a mild onion flavor, so onions will provide a similar taste.
Do I need to use the peppercorns or seasoning packet that comes with the corned beef?
The peppercorns or seasoning packet that comes with the corned beef can add extra flavor to the soup.
However, you can adjust the seasoning to your preference.
If you prefer a milder flavor, you can omit them.
Can I make this soup ahead of time and reheat it?
Yes, this soup can be made ahead of time and reheated.
It actually tends to develop even more flavor when allowed to sit.
Just store it in an airtight container in the refrigerator and reheat on the stovetop or in the microwave when you’re ready to serve.
Are there any recommended garnishes for this soup?
Chopped fresh parsley is a great garnish for this soup, as it adds a pop of color and freshness.
You can also serve it with a dollop of sour cream or a sprinkle of shredded cheese for extra richness and flavor.
What type of corned beef should I use for this soup?
It’s best to use lean corned beef brisket for this soup.
You can find it in most grocery stores, especially around St. Patrick’s Day.
Be sure to remove any excess fat before cooking.
Can I use regular cabbage instead of a small head of cabbage?
Yes, you can use regular green cabbage instead of a small head of cabbage.
Simply slice it into small pieces and use it as a substitute in the recipe.
Do I need to add salt to the soup?
You may not need to add additional salt to the soup since corned beef can be quite salty.
Taste the soup before serving, and if it needs more salt, you can add it then.
Can I freeze leftovers of this soup?
Yes, you can freeze leftovers of this soup.
Allow it to cool completely, then transfer it to airtight containers or freezer bags.
It can be stored in the freezer for up to 3 months.
When reheating, you may need to add a little water to reach your desired consistency.
Are there any recommended side dishes to serve with this soup?
Corned Beef and Cabbage Soup is a hearty dish on its own, but you can serve it with some crusty bread, Irish soda bread, or even a side of mashed potatoes for a complete meal.
