Get ready to transport your taste buds straight to the heart of Ireland with this mouthwatering Corned Beef and Cabbage Soup that promises to be more than just a meal – it's a culinary experience! Imagine a steaming bowl of rich, hearty soup packed with tender corned beef, vibrant vegetables, and a depth of flavor that tells a story of traditional Irish cooking. Whether you're celebrating St. Patrick's Day or simply craving a comforting dish that hugs you from the inside out, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Irish
Serves: 6 servings
Ingredients
- 1 lb corned beef, diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 small head of cabbage, chopped
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing the corned beef into small, bite-sized cubes, and chopping the onion, carrots, celery, and cabbage into uniform pieces.
- Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced corned beef and cook until it begins to render its fat and slightly crisp around the edges, approximately 5-7 minutes.
- Add the chopped onions to the pot and sauté with the corned beef until the onions become translucent and soft, about 3-4 minutes.
- Incorporate the sliced carrots and celery into the pot, stirring to combine with the corned beef and onions. Cook for an additional 2-3 minutes to slightly soften the vegetables.
- Pour the beef broth into the pot, ensuring it covers the meat and vegetables. Add the dried thyme, and season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Simmer the soup for approximately
- 5 to 2 hours, allowing the flavors to meld and the meat to become tender.
- During the last 30 minutes of cooking, add the chopped cabbage to the soup. Stir gently to incorporate and allow the cabbage to cook until it becomes tender but still retains some texture.
- Taste the soup and adjust seasoning with additional salt and pepper if needed. The corned beef should be fork-tender, and the vegetables soft but not mushy.
- Remove from heat and let the soup rest for 5-10 minutes before serving to allow flavors to further develop.
- Ladle the hot soup into bowls and serve with crusty bread or Irish soda bread for a complete meal.
Tips
- Choose high-quality corned beef for the best flavor – look for meat with good marbling.
- Cut all vegetables into uniform sizes to ensure even cooking.
- Low and slow is the secret to tender meat and deeply developed flavors.
- Don't rush the simmering process – this is where the magic happens!
- For extra richness, you can substitute some beef broth with dark beer.
- If you prefer a thicker soup, you can mash some of the vegetables or add a small amount of flour.
- This soup tastes even better the next day, so don't hesitate to make it in advance.
- Serve with crusty bread to soak up all the delicious broth.
- For a lighter version, you can trim excess fat from the corned beef.
- Fresh thyme can be used instead of dried for a more vibrant herb flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 20g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 70mg
