Corned Beef and Cabbage Soup
Indulge in a delightful one-pot meal with our Corned Beef and Cabbage Soup, featuring tender cabbage, hearty potatoes, vibrant bell peppers, and fragrant herbs. All of these ingredients meld together on the stovetop with savory corned beef, offering a deliciously unique take on a beloved Irish classic!
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Ingredients
- 2 tsp olive oil
- 2 leeks
- 1 lb lean corned beef brisket
- 6 cups of water
- 2 bay leaves
- 1/4 cup chopped parsley
- 1 large potato
- 1 small head cabbage
- fresh pepper to taste
- 2 cloves garlic
- 3 medium carrots
- 1 yellow pepper
Instructions
- 1
In a sizable pot or Dutch oven, warm the oil over medium-low heat.
- 2
Incorporate the leeks and cook until they soften, approximately 4-5 minutes; then introduce the garlic, carrots, and yellow pepper, sautéing for an additional 2-3 minutes.
- 3
Stir in the corned beef along with the peppercorns or the seasoning packet that accompanies the corned beef, bay leaves, parsley, and water; cover the pot and bring the mixture to a boil.
- 4
Once boiling, reduce the heat and allow it to simmer, covered, for 3 hours, or until the meat is fork-tender.
- 5
Carefully take out the corned beef and place it on a cutting board, shredding it with a fork.
- 6
Return the shredded beef to the pot, then add the cabbage and potatoes. Taste the soup and adjust the seasoning with salt and pepper as desired.
- 7
Continue to cook until the potatoes and cabbage are tender, which will take about 45 more minutes.
- 8
In a skillet, heat oil over medium-low heat, add leeks, and sauté until they are soft, around 4-5 minutes; then add garlic and cook for an additional 2 minutes. Transfer this mixture to the slow cooker along with the carrots, yellow pepper, corned beef, potatoes, peppercorns or the seasoning packet, bay leaves, parsley, and water.
- 9
Cover and cook on high until the corned beef is tender, which will take roughly 4 1/4 hours (or 8 1/2 hours on low). Once tender, remove the corned beef, place it on a cutting board, and shred it with a fork. Return the shredded meat to the slow cooker, layer the cabbage over the beef, cover again, and continue cooking on high until the cabbage is tender, about 45 minutes (or 1 1/2 hours on low).
- 10
Activate the sauté function, then add oil, leeks, garlic, carrots, and yellow peppers to the pot, cooking until softened, about 4 to 5 minutes while stirring.
- 11
Add the corned beef, peppercorns or seasoning packet, bay leaves, parsley, and water. Secure the lid and cook under high pressure for 90 minutes, until the meat is tender. Release the pressure using either a quick or natural method.
- 12
Once the corned beef is done, take it out and place it on a cutting board to shred with a fork. Return the shredded beef to the pot, add the potatoes and cabbage, and cook under high pressure for 8 minutes, until everything is tender. Perform a quick release and serve.