Every year I make this soup for St. Patricks Day and it’s always a crowd pleaser. Corned beef and cabbage soup simmering on the stove all day smells amazing and makes for a super easy one pot meal.
Note: I purchased a 6 lb piece of corned beef brisket…mostly because after I trimmed all the fat off and when you boil the beef in the soup, it does shrink even more. Plus, we love to have extra! I find that when I’m shredding the corned beef, little hands always sneak in for taste tests.
- Olive oil
- 2 Leeks, chopped
- 4 cloves Garlic, minced
- 4 medium Carrots, chopped
- 1 Yellow pepper, chopped
- 1 Red pepper, chopped
- 1 Orange pepper, chopped
- 6lb lean corned beef brisket
- 10 cups Water
- 2 bay leaves
- 1 small head cabbage, cored and chopped
- In a large pot, heat olive oil over medium low heat.
- Add leeks and sauté until soft; add garlic, carrots, peppers and sauté another 5 minutes.
- Add the corned beef with the seasoning packet that it comes with, bay leaves, and water; cover and bring to a boil.
- Simmer covered on low heat for 3 hours, until the meat becomes tender.
- Remove the corned beef and shred with a fork.
- Return it to the pot then add the cabbage.
- Cook until the cabbage is tender, about 45 more minutes.
Now go shake your Shamrocks and hope you get Lucky!