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Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup

With this Corned Beef and Cabbage Soup recipe, your kitchen will become the heart of comfort cooking, echoing the flavors of rustic Irish kitchens while remaining approachable for any home cook.

  • Total Time: 1 hour 50 minutes
  • Yield: 6–8 bowls 1x

Ingredients

Scale
  • 2 pounds corned beef, with seasoning packet
  • 3 tablespoons olive oil, divided
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium white onion, peeled and diced
  • 3 cloves garlic, pressed or minced
  • 1 (12-ounce) bottle of pale ale or light beer
  • 4 cups beef stock
  • 1 ½ pounds Yukon Gold potatoes, diced into bite-sized pieces
  • 3 cups roughly chopped green cabbage
  • 1 bay leaf
  • Fine sea salt and freshly ground black pepper
  • Fresh parsley or chives, for garnish

Instructions

  1. Soak the Corned Beef: Rinse the corned beef under cold water. Trim off excess fat, cut into 2-inch chunks, and soak in cold water for 15 minutes to reduce saltiness. Drain and pat dry.
  2. Brown the Beef: Heat 1 tablespoon of olive oil in a stockpot over medium-high heat. Sear half of the beef chunks until browned on all sides. Remove, then repeat with the second batch. Transfer all browned beef to a plate.
  3. Sauté the Vegetables: Add the remaining olive oil to the pot. Stir in carrots, celery, and onion. Cook for 5 minutes, stirring occasionally, until softened. Add garlic and cook for 2 minutes more.
  4. Deglaze with Beer: Pour in the beer and scrape the bottom of the pot with a wooden spoon, releasing the flavorful browned bits.
  5. Build the Soup Base: Add beef stock, potatoes, cabbage, bay leaf, and browned beef back into the pot. Stir to combine. Bring the broth to a gentle simmer.
  6. Slow Simmer: Reduce heat to medium-low, cover the pot, and let the soup simmer for 60–90 minutes. The beef should become tender enough to shred easily.
  7. Shred and Return: Use tongs to remove the beef. Shred into bite-sized pieces with two forks, then return it to the pot. Stir well and discard the bay leaf.
  8. Taste and Season: Taste the soup, then season with additional salt and pepper as needed.
  9. Serve Warm: Ladle the Corned Beef and Cabbage Soup into bowls. Garnish with chopped parsley or chives for a fresh finish.
  • Author: Sanji
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes