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 small head cabbage, cored and chopped
1 large potato, peeled and cubed
fresh pepper to taste
Instructions
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.
Originally Submitted
3/11/2015
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