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Corned Beef and Cabbage Soup
This Corned Beef and Cabbage Soup is everything you love about the traditional Irish comfort food, made all the more delicious and comforting when simmered together into cozy stew.
Ingredients
- 2 pounds corned beef, with seasoning packet
- 3 tablespoons olive oil, divided
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 medium white onion, peeled and diced
- 3 cloves garlic, pressed or minced
- 1 (12-ounce) bottle of beer (I used a pale ale)
- 4 cups beef stock
- 1 1/2 pounds Yukon Gold potatoes, diced into bite-sized pieces
- 3 cups roughly-chopped green cabbage
- 1 bay leaf
- fine sea salt and freshly-ground black pepper
- chopped fresh parsley or chives, for garnish
Instructions
- Soak the corned beef (optional). Rinse the corned beef briefly under cold water. Transfer to a cutting board, then trim off and discard any excess fat. Cut into 2-inch chunks. Transfer to a bowl, cover the beef with cold water and soak for 15 minutes to draw out some of the extra salt. Drain and pat dry with a few paper towels.
- Brown the beef. Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add half of the corned beef and sauté, flipping occasionally, until lightly browned on all sides. Transfer the cooked meat to a clean plate. Repeat with the remaining oil and beef, then transfer the cooked meat to a clean plate.
- Sauté the veggies. Add the remaining olive oil to the stockpot, along with the carrots, celery and onion. Sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 2 minutes, stirring frequently.
- Simmer. Add the beer and use a wooden spoon to scrape up any browned bits on the bottom of the stockpot. Add the beef stock, potatoes, cabbage, bay leaf, browned beef, and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low (or whatever temperature is needed to maintain the simmer), cover and simmer for 60-90 minutes or until the beef shreds easily.
- Shred the corned beef. Use tongs to transfer the beef to a cutting board. Shred with two forks into bite-sized pieces, then return the beef to the soup and stir to combine. Remove and discard the bay leaf.
- Season. Taste and season with additional salt and pepper if needed.
- Serve. Serve warm, garnished with your favorite toppings, and enjoy!
Did you make this?Let me know how it turned out in the comments below!
Just popped everything into my beloved slow cooker, in four hours we’ll be enjoying your tasty recipe Ali. Love from Ireland !
Thanks Lisa, I hope you enjoy it! Where in Ireland are you? What a beautiful country!
Hiit is a woderful post
Can I use a crockpot? Is it the same thing as a slow cooker?
Yep, a Crock-Pot is one brand of slow cooker. So they’re the same thing! :)
Hi! Just wanted to let you know I made this recipe (minus the beer because I forgot to pick it up at the market), and it turned out delicious! I have never made a St. Patrick’s day dinner before but when I saw this on Instagram I thought “why not?” :) My hubby and the littles really enjoyed it too. Thanks for sharing your recipes, just wanted to let you know it was a hit!
Yay!! So glad you both enjoyed it! :)
Did you use point cut or flat cut corned beef?
I used flat cut, but either will work!
Looks yummy!! But a quick question: is the corned beef cooked already or raw? Thanks!
Good question – I used raw!
I love working along side friends!!! I don’t get to do it much but I got to do a bit of it during a recent retreat and it was so nice to be able to work amongst other people who get it.
Julie made this for dinner tonight.
OVER THE TOP!!!
Thank you
Thanks Wayne, glad it was a hit! : )
This looks fantastic! My whole family lovvves corned beef and cabbage. Do you think it would freeze well? I am never sure about freezing potatoes in soup…. would they get mushy upon thawing?
This soup should freeze well! The potatoes might get a little mushy, but they’ll still be good. :)
Great recipe and delicious soup. I’ve tried the non alcohol version which @Ali recommended and it was wonderful. The kids loved it. I love how much veggies are in it and how healthy it turn out to be.
About the concerns @Susan had about using the slow cooker: i think it’s just the way to go for and in my case the results were great :)
Thanks again Ali.
Thanks Amber, I’m glad you and your kiddos liked these! : )