This post is currently being edited.
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!
I’ve been making a version of this soup on the stove top for years, using the left over corned beef from our St Patrick’s Day sandwiches. I saute the onions, celery, carrots and garlic for about 10 minutes, then add the chicken broth, spices and potatoes. After 10 minutes or so I add sauteed cabbage and bacon I serve with my sandwiches. Meanwhile, on the side I cook 1 cup of barley in the cooking liquid from the corned beef and when it is tender I add it to the soup along with the left over corned beef chopped into bite sized pieces. Simmer until heated through and I serve it with crusty bread and Gruyere cheese.
Sounds delish! I am giving it a try! Glad I found your site!!! Happy Saint Patty’s Day!
Hi! I came across this from another website after looking for crockpot meals that can be prepped and frozen ahead of time, and I’m so glad I did! Just chopped everything up and put everything but the broth in a freezer bag. The other day, I had a meeting after work, so I just emptied the bag in a crock pot with the broth and it cooked all day and was delicious when I got home. Unfortunately, I didn’t have corned beef, but chunks of ham was a pretty yummy substitute, and it cut out the time it would have taken to remove and shred the meat before serving. Can’t wait to try it as written, though (I love me some corned beef and cabbage)! Thanks for a great soup recipe!
I made the corned beef crock pot soup. Sooo yummy! I did add four more cups of chicken broth.
Super easy! Natural, delicious flavor. It’s a beautiful soup and was easy to double. For next time though, I will cut the meat to the size to be eaten. The chunks were big, and I had to fish them out and gently shred them for smaller bites, like the picture. I’ll be back for more of your recipes!
Can I make this soup in my big soup pot on stove top? Will it be too salty? Am making it today. Can’t wait to try it
I don’t have Yukon gold though their my favorite. Can I use Idaho potatoes instead?
This is so delicious. I
This is one of the best soups I have ever made! After simmering in the slow cooker all day, I removed the broth and reduced it for more flavor. I added half and half combined with 2 tablespoons of flour to replace the lost water. While doing this, I transferred the meat to the oven which intensified its flavor as well. My husband was impressed by this soup, thank you for sharing!
Thank you so much, Ari, we’re so glad you and your husband enjoyed it! :)
Can I substitute kielbasa sausage instead of corned beef?
We haven’t tried that, but we think that would be fine. It will have a different flavor but should still be yummy! You wouldn’t need to add it in the beginning though (since it’s already been cooked). Just heat it through in a skillet and add at the end. We hope this helps!