Corned Beef and Cabbage Soup
St. Patty’s Day has come and gone, but I have been enjoying this Irish-inspired soup all week. I decided one day a year is just not enough to cook up these delicious flavors, and I’ll be adding it to my winter and spring soup rotation.
I love soups and stews for so many reasons. They are the perfect vessel for veggies, herbs, and spices. They are filling, but don’t weigh you down; hearty and nourishing. The quantities can easily be scaled up or down depending on how many people are in the household. And they make the perfect dinner-turned-weekday-leftovers.
If you don’t have a pressure cooker, no problem. It will take a bit more cook time, but the active time is still minimal. It would be perfect to make on a day when you’re doing things around the house; just let it simmer on the stove and fill the house with its enticing aromas. Stovetop cooking notes will be included below the recipe.
If you’re feeling like an overachiever, here’s an Irish soda bread recipe that one of my dear client’s was raving about. And my sister recommended this amazing-looking Irish Guinness Brown Bread. My mouth is watering!
Let’s get to it!
Corned Beef and Cabbage Soup
Servings: ~8
Total time: 1 hour 45 minutes
Active time: 30 minutes
INGREDIENTS:
1 yellow onion, cut into wedges
4 cloves garlic, minced
1.5 lbs. grass-fed beef brisket
32 oz. organic beef stock
2 cups filtered water
1 head green cabbage, cut in wedges
5 red and/or yellow potatoes, cut into wedges
6 carrots, peeled and cut in 1.5-inch pieces on a diagonal
Optional: fresh parsley and/or whole grain mustard for serving
For DIY corned beef seasoning
1/2 Tbsp. peppercorns
1/2 tsp. coriander seeds
1/2 tsp. mustard seeds
¼ tsp. anise seeds, optional
¼ tsp. red pepper flakes, optional
2 Bay leaves
Few pinches sea salt
Seasoning notes: if you only have powdered form of the above, no problem, just skip the toasting step in the directions and reduce measurement slightly.
DIRECTIONS:
Pat beef dry with paper towel and lay flat on plate.
To prepare seasonings, heat cast iron or small pan over medium heat. Heat peppercorns, coriander, mustard, and anise seeds in pan, stirring frequently so that they don’t burn. After several minutes, add red pepper flakes for the last minute. Once toasted, place in coffee grinder or blender and pulse several times. The goal here is to break them up a bit to release the flavors (not to turn them into a powder). Press seasonings onto beef brisket.
Combine onions, garlic, beef stock, water, beef with seasonings, bay leaves, and sea salt in Instant Pot. Cook on high-pressure for 90 minutes.
As steam is releasing, prepare veggies. Once pressure is released, remove beef, placing onto cutting board, and discard bay leaves. Add cabbage, carrots, and potatoes to Instant Pot. Cook on high-pressure setting for 4 minutes.
Meanwhile, use fork to shred brisket.
Use quick release and once steam has released, carefully remove lid and add shredded brisket.
Voila - you are done! Top with fresh parsley, a dollop of whole grain mustard, and serve hot! If you are feeling festive, serve with Irish soda bread. Arustic sourdough with butter would be equally delicious.
“BUT I DON’T HAVE AN INSTANT POT!”
Not to worry. Just use a heavy-lidded pot like a Le Creuset and follow the same directions. Use additional cup of water or broth because more evaporation will happen. In the first cooking session, simmer covered over low/medium-low heat for 3 hours. Remove beef and place on cutting board to shred. Discard bay leave and add veggies to the pot, replacing lid and cooking for additional 20 minutes, or until veggies are pierceable with a fork. Add brisket back to the pot, give a quick stir and then serve.
You could use this same method in a slow cooker.
I hope you enjoy this one as much as I have!
Make it. Love it. Share it.
xo,
Rachel