Corned Beef and Cabbage Soup

Just in time for St Patricks Day! Its a fabulous way to use left over corned beef or just reinvent your standard corn beef dinner! Such a cozy meal for this time of year.

This Recipe starts with raw corned beef and I used the flavor packet that comes with it, but if you are making it with the leftovers just skip the first part when I brown the meat…and adjust the spices to your taste.

Ingredients:

2 Tbs olive oil

1 onion, chopped

2 stalks celery, chopped

4 carrots, chopped

2 cloves garlic, minced

4 cups green cabbage, coarsely chopped

1 lb unpeeled yukon gold potatoes, cut into 1 inch pieces

4 cups beef broth

3 cups water

1 Tbs fresh thyme

1/2 tsp black pepper

1/2 tsp ground mustard

1 1/2 lbs raw corned beef ,cut into 1 inch pieces

1 flavor packet from the corned beef

1 tsp sugar

Directions:

1) Heat 1 Tbs oil in a large dutch oven or heavy pot over medium high heat. Add the corned beef to the hot oil, cook until browned. Remove the beef and set aside for later.

2) Add another 1 Tbs oil to the meat dripping (if needed). To the hot oil add the onions, carrots, and celery… cook until tender. When tender add the garlic and cook for one minute.

3) Stir in the cabbage, potatoes, broth, water , seasoning packet, thyme, mustard and pepper. Bring to a low boil and cook for 20 minutes, stirring occasionally.

4) When the potatoes are just about tender stir in the beef and sugar (if needed). Simmer on low for 30 more minutes. ENJOY!