corned beef and cabbage soup

How To Make corned beef and cabbage soup

• 1

  Bring to a boil.
• 2

  Reduce heat; cover and simmer 15 minutes.
• 3

  Stir in cabbage.
• 4

  Simmer covered an additional 15 minutes or until all vegetables are tender.
• 5

  Remove peppercorns, cloves and bay leaf.
• 6

  **If corned beef is packaged with its own spice packet, substitute packet for peppercorns, cloves and bay leaf, if desired.
• 7

  In 5 quart dutch oven, combine corned beef and water.
• 8

  Bring to a boil.
• 9

  Reduce heat; cover and simmer 15 minutes.
• 10

  Skim off any scum that rises to the surface.
• 11

  Add bouillon cube, onion, garlic, peppercorns, cloves and bay leaf.
• 12

  Simmer covered an additional 3 to 4 hours or until meat is tender.
• 13

  Remove meat from broth; cool.
• 14

  Skim fat from broth.
• 15

  Cut meat into bite-size pieces; return to broth.
• 16

  Stir in carrots and potatoes.
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