Yummy soup!
There are so many flavors in this bowl. The meat simmers for hours with many different vegetables. It is totally work making one weekend but unfortunately spring is here so bookmark now and make later when the weather begins to cool again.
Ingredients:
2 tsp olive oil
4 green onions, chopped
2 cloves garlic
2 medium carrots, chopped
1 yellow pepper, chopped
1 lb lean corned beef
brisket
6 cups of water
2 bay leaves
1/4 cup chopped parsley
1 small head cabbage, cored
and chopped (I used half a bag of shredded cabbage)
1 large potato, peeled and
cubed
salt and pepper
salt and pepper
Directions:
In a
large pot or Dutch oven, heat oil
over medium low heat. Sauté green onions, garlic, carrots, and yellow pepper until soft.
Add corned
beef and the seasoning packet that comes with it, bay
leaves, parsley 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, set it on a cutting board and shred or cube. Return it to
the pot then add the cabbage and potatoes, taste for salt and pepper and adjust
as needed. Cook until the potatoes and cabbage are tender, about 45 more
minutes.
Source: adapted from skinnytaste
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