Description
Irish corned beef and cabbage soup blends hearty meat with classic vegetables in a comforting broth. Home cooks can savor this warming dish that celebrates traditional flavors with simple ingredients and rich cultural heritage.
Ingredients
Scale
- 1 lb (0.45 kg) lean corned beef brisket, fat trimmed
- 6 cups water or low-sodium beef broth
- 2 leeks (white and light green parts only), chopped
- 3 medium carrots, chopped
- 1 large russet potato, peeled and cubed
- 1 small head green cabbage, cored and chopped
- 1 yellow bell pepper, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- ¼ cup (4 tbsps) chopped fresh parsley (plus more for garnish)
- 2 tsps olive oil
- Freshly ground black pepper, to taste
Instructions
- Aromatic Foundation: Heat olive oil in a large pot over medium heat, gently sautéing leeks until translucent and fragrant, approximately 4-5 minutes.
- Vegetable Symphony: Incorporate minced garlic, diced carrots, and bell peppers, allowing them to soften and release their essential flavors for 2-3 minutes.
- Meat Immersion: Nestle corned beef into the vegetable base, pour water or broth, add bay leaves and parsley. Bring to a vigorous boil, then reduce to a gentle simmer.
- Tenderizing Process: Cover and slow-cook for 3 hours, allowing the meat to become incredibly tender and absorb the herbaceous essence of the surrounding ingredients.
- Meat Preparation: Remove corned beef, shred meticulously using two forks, creating succulent strands that will distribute evenly throughout the soup.
- Final Cooking Stage: Return shredded meat to the pot, introduce cubed potatoes and chopped cabbage. Simmer uncovered for 30-40 minutes until vegetables reach perfect tenderness.
- Finishing Touches: Season with freshly cracked black pepper and optional parsley garnish, creating a robust and flavorful Irish-inspired soup ready to be served.
Notes
- Slow-Cook for Tenderness: Simmer the corned beef on low heat for 3 hours to guarantee melt-in-your-mouth meat texture and develop rich, deep flavors.
- Vegetable Timing Matters: Add potatoes and cabbage later in cooking to prevent overcooking and maintain their fresh, firm texture while absorbing the soup’s delicious broth.
- Control Liquid Consistency: Monitor broth levels during long cooking process, adding extra water or broth if needed to prevent soup from becoming too thick or dry.
- Enhance Flavor Depth: Consider adding a splash of Guinness or red wine during simmering to introduce complex, robust undertones that complement the corned beef’s saltiness.
- Prep Time: 10 minutes
- Cook Time: 3 hours 40 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 7
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 40mg