Corned Beef and Cabbage (Printable)
A comforting bowl featuring tender corned beef, cabbage, potatoes, and carrots in a rich, savory broth.
# What You Need:
→ Meats
01 - 1 lb cooked corned beef, diced or shredded
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 3 medium carrots, peeled and sliced
05 - 3 medium Yukon Gold potatoes, peeled and diced
06 - 1 small green cabbage, cored and chopped (about 6 cups)
07 - 2 celery stalks, diced
→ Broth & Liquids
08 - 6 cups low-sodium beef broth
09 - 2 cups water
→ Herbs & Seasonings
10 - 1 bay leaf
11 - 1/2 tsp dried thyme
12 - 1/2 tsp black pepper
13 - Salt, to taste
14 - 2 tbsp chopped fresh parsley (plus more for garnish)
15 - 1 tbsp Dijon mustard (stirred in at the end, optional)
# How To Make:
01 - Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add diced onion and celery; sauté for 4 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
02 - Add sliced carrots and diced potatoes to the pot. Stir to coat with the aromatic mixture and cook for 2 minutes, allowing flavors to begin developing.
03 - Pour in 6 cups beef broth and 2 cups water. Add bay leaf, dried thyme, and black pepper. Bring mixture to a boil, then reduce heat to establish a gentle simmer.
04 - Cover pot and simmer for 20 minutes, until potatoes are just tender when pierced with a fork. This ensures proper texture development.
05 - Stir in chopped cabbage and continue cooking uncovered for 15 to 20 minutes, until cabbage is completely wilted and tender.
06 - Add diced or shredded corned beef to the simmering soup. Cook for 10 minutes to heat through and allow flavors to meld together.
07 - Taste soup and adjust seasoning with salt as needed. Remove bay leaf and discard. If desired, stir in Dijon mustard for added depth and tangy flavor.
08 - Ladle hot soup into individual bowls. Garnish with additional fresh parsley and serve immediately while steaming hot.
# Expert Tips:
01 -
- It transforms leftover corned beef into something entirely new and comforting
- The broth becomes rich and savory without needing hours of work
- Every spoonful feels like a warm hug on the coldest days
02 -
- Adding the corned beef too early can make it tough and dry
- Salting at the end prevents the soup from becoming inedibly salty
- The cabbage will continue cooking even after you turn off the heat
03 -
- Cut all vegetables to roughly the same size for even cooking
- If your corned beef is particularly salty, reduce added salt significantly or omit entirely