Everybody knows that St. Patrick’s Day calls for getting in touch with your inner Irish, but how many of us have actually celebrated with the traditional corn beef and cabbage? If you’ve always wanted to try it but didn’t know how to start, this recipe from Skinnytaste is your perfect introduction. The colorful and healthy mix of veggies and meat will have the whole family whistling “Danny Boy” all day.
To keep the soup on the healthy side, you’ll want to get some lean corned beef brisket (about 1 pound, or 9 ounces when cooked). Round it out with a small, chopped head of cabbage (of course!) and the following:
–2 tsp olive oil
–2 leeks, chopped
–2 cloves garlic
–3 medium carrots, chopped
–1 yellow pepper, chopped
–6 cups of water
–2 bay leaves
–1/4 cup chopped parsley
–1 large potato, peeled and cubed
–Fresh pepper to taste
You can use a large pot or a Dutch oven for this soup.
- Start with the leeks, sautéing them in the olive oil over medium-low heat until they’re soft, or about 4 to 5 minutes.
- Toss in the garlic, carrots and yellow pepper, and sauté for another 2 to 3 minutes.
- Now it’s time for the corn beef! Add it along with the water, parsley, bay leaves, and some peppercorns. If your butcher or grocery store gave you a seasoning packet with the beef, you can use that instead of the peppercorns. Once it’s all in, cover the pot and bring it to a boil. Lower the heat and let it simmer for 3 hours, until the corn beef is nice and tender.
- Once it’s tender, take out the beef and shred it with a fork, then return it to the pot.
- Add the cabbage and potatoes. Season to taste with salt and pepper. Cook for another 45 minutes, or until the cabbage and potatoes are tender.