Description
This Corned Beef and Cabbage Soup is everything you love about the traditional Irish comfort food, made all the more delicious and comforting when simmered together into cozy stew.
Ingredients
Scale
- 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
Instructions
- Soak the corned beef (optional). Rinse the corned beef briefly under cold water. Transfer to a cutting board, then trim off and discard any excess fat. Cut into 2-inch chunks. Transfer to a bowl, cover the beef with cold water and soak for 15 minutes to draw out some of the extra salt. Drain and pat dry with a few paper towels.
- Brown the beef. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add half of the corned beef and sauté, flipping occasionally, until lightly browned on all sides. Transfer the cooked meat to a clean plate. Repeat with the remaining oil and beef, then transfer the cooked meat to a clean plate.
- Sauté the veggies. Add the remaining olive oil to the stockpot, along with the carrots, celery and onion. Sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 2 minutes, stirring frequently.
- Simmer. Add the beer and use a wooden spoon to scrape up any browned bits on the bottom of the stockpot. Add the beef stock, potatoes, cabbage, bay leaf, browned beef, and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low (or whatever temperature is needed to maintain the simmer), cover and simmer for 60-90 minutes or until the beef shreds easily.
- Shred the corned beef. Use tongs to transfer 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. Remove and discard the bay leaf.
- Season. Taste and season with additional salt and pepper if needed.
- Serve. Serve warm, garnished with your favorite toppings, and enjoy!
I made this for our 3rd week Lent Soup & Study at church – we also had chicken tortilla soup, oyster stew, French onion soup and vegetarian pasta soup. All were good…mine was the only one virtually almost gone. I admit, I added a touch of garlic and 1 1/2 tsp. of caraway seed…but it was the hit of the evening!
I’m making this for our Lenten Soup & Salad dinner tonight. Looking forward to getting the same results. Someone’s bringing Irish Soda Bread.
Absolutely AMAZING! I didn’t use potatoes or the beer! Any idea what the Nutritional facts on this is without the potatoes?
I’ve made this two years in a row and everyone has loved it! I liked to add some garlic and pickling spice for extra flavor. Last year it was overly salty but that probably has to do with the corned beef I bought. I’m wondering if there’s a way to adapt this to do it in an instapot?
Do you think I could use ginger kombucha instead of the beer?
Thank you for posting this recipe! I had been looking for this exact soup for yearrrrs since I had one just like it at a brewery back in a college town I no longer live in. I needed it back in my life! I’ve been making your recipe for the last couple years and its definitely in the top three favorite meals I make. I cook it on the stovetop so the ingredients go in at different stages. Corned beef, onions and celery for an hour, then I add the carrots, potatoes and half the cabbage the second hour, then after shredding the beef I add the rest of the cabbage and let it cook another 20-30 min. I like having half the cabbage “melted” into into the soup and some a little crunchier. SO GOOD.
Omg
This broth is mmmmhmm delicious! I wish I had waited to add the cabbage later in the cooking time. It was definitely as described and broken down until it was barely discernible.
Also, this was the first time I have ever cooked corn beef, was I supposed to rinse it off?
Are you supposed to use the seasoning packet that comes with the corned beef? I’d love to make this next week!
I made this soup. The first time I make anything, I follow the directions to the tee. First 2 days it was good, then it turned to a very strong vinegar taste. So much so that it couldn’t be eaten. Can you tell me why this would happen? Thank you
It was very good but a little salty for me. It’s the first time I had cabbage in soup. As much as I liked it, it didn’t like me. I had the worst case of indigestion in my life. It kept me up all night long.