Brenda’s Recipe
March 12, 2015 by Brenda McGee

The term "corned beef" comes from the English use of the word "corn," meaning small particles, such as grains of salt. Corned beef is usually…

The term “corned beef” comes from the English use of the word “corn,” meaning small particles, such as grains of salt. Corned beef is usually a brisket that has been cured in seasoned brine.

Old-fashioned corn beef is a grayish-pink color and very salty. There is a newer style of corned beef that is bright rosy red and less salty.

I found this recipe and loved it because it takes the great taste of corned beef and cabbage and puts it in soup form. Enjoy this soup with some Irish soda bread for St. Patrick’s Day.

Email me with your comments at brencook4u@aol.com.

CORNED BEEF AND CABBAGE SOUP

Ingredients:

2 tsp. olive oil

2 green onions, chopped

2 garlic cloves, chopped

3 medium carrots, chopped

1 yellow pepper, chopped

1 pound lean corned beef brisket (yields 9 oz. when cooked)

6 cups water

2 bay leaves

1/4 cup chopped parsley

1 small head of cabbage, cored and sliced

1 large potato, peeled and cubed small

Fresh pepper to taste

DIRECTIONS:

1. In a large pot, heat oil over medium-low heat. Add green onion and saute until soft, about 4-5 minutes. Add garlic, carrots and yellow pepper. Saute 2-3 minutes.

2. Add corned beef (and seasoning packet that comes with the brisket), bay leaves, parsley and water; cover and bring to a boil.

3. Lower heat to simmer. Covered on low heat, simmer for 3 hours or until meat becomes tender.

4. Remove the corned beef and set it on cutting board. Shred the beef with a fork. Return the shredded corned beef to pot and add cabbage and potatoes. Taste broth for addition of any salt and pepper. Cook until potatoes and cabbage are tender, about 45 minutes. Garnish with chopped parsley.