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Corned Beef and Cabbage Soup
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8 to 10 servings 1x
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!
It looks delicious. How many servings does the recipe serve? How big is your crockpot? I want to make it for my family. It is perfect to serve to a complete ready made dinner after a LONG day. Thank you!
It should serve 6-8 servings, and I have a large crock pot. :)
Working with friends is the best! I think it would be FAB to have a big studio with a big kitchen and group of bloggers all working together. More fun, more learning and more props! and how great it would be to have my dinning room table back (it doubles as my studio these days)
This soup sounds great, and your pics are beautiful!
This looks delicious!!!
This looks delicious!! I’m wondering if the beer could be replaced by something else. I’m cooking for an alcohol-free household. :) Should I just add more chicken stock or is there something else that might be a good replacement? Thanks for your help with this!
Sure thing — you can substitute 1 1/2 cups chicken broth instead of the beer. Enjoy!
This sounds delicious, but I am concerned about doing in the slow cooker, because I just did a non-soup version, which did not come out as flavorful as I would have liked. The problem I had with the flavor came from the fact that I was raised on the dish cooked on the stove top, which intensifies the flavors. I would probably opt to do this on the stove.
I love working alongside friends, too and find that it’s an really productive time. In fact, even working at my local Starbucks is great. There’s a big communal table and there are several people there everyday with their laptops. Even though we don’t know each other, it’s great to work alongside others.
And now, this soup…this is the kind of corned beef dish I can get behind. I’ll bet it would go along perfectly with a pint of Guinness.
Any leftovers. See you Wed.!
In the past I haven’t been a very good husband because I won’t eat anything my wife makes with cabbage or Brussels Sprouts in it. But this soup actually looks really good and I’m going to share it with her as a compromise. We usually “eat” corned beef and hash on St. Paddy’s Day but it never comes out right and I think maybe we should try this instead. Because last year, we ended up having to order a pizza when it bombed
I have been thinking about having a work date with friends!
But, we move SO much, that I never have a chance to actually make friends. So, I guess my dog will do.
OR, i can drown my friendless sorrows in this soup. Corned beef comfort food for the win! Pinned!
Never tried this before…thinking this is a good place to start!