Monday, March 16, 2015

Crockpot Corned Beef and Cabbage Soup

Every March the impending St. Patrick's Day holiday always has me craving corned beef and cabbage.


Last fall, my brother, Josh, introduced me to a new variation of the Irish classic. He sent me home with a bowl of corned beef and cabbage soup he'd recently made. It was fully enjoyed that week for my lunch at work.


I've been waiting for March to get here ever since so I could recreate his version of the St. Paddy's Day staple!


I didn't get much help in the recipe department though...

Me: Send me your corned beef soup recipe.
Josh: There isn't one. Put sh*t together.

Well ok then! He gave me the list ingredients and I was on my own.


But really, though, you don't need a precise recipe to pull this meal together. Just the known ingredients and your trusty crockpot!


We've always paired our corned beef roast dinners with potatoes, carrots, and onions. Just as we do with traditional roast beef. Those ingredients make up this soup recipe, too!

And-- just because we've been getting lucky with some awesome 60-70 degree weather doesn't mean your crockpot has to be packed away until next winter. I like to use the crockpot year round to achieve a great meal with minimal work. The crockpot is the perfect tool to get your corned beef pull-apart tender.



Corned Beef and Cabbage Soup

Ingredients
1 package corned beef (weight depends on how meaty you want your soup. I used one that was about 1 1/2 lbs) + spice packet that comes with the roast
1/2 bag baby carrots
1 large onion, cut into large chunks
2 lbs of 5 lb bag of Yukon gold potatoes (about 10-12 potatoes), quartered
1 medium head of cabbage, cut into large chunks
1 32 oz carton beef broth
2-3 cups water
1 1/2 tsp mustard seeds
1 tsp dried oregano
1 tsp dried parsley

Directions
1. Optional step: The day or night before you want to make your soup, place corned beef in crockpot on low and cook for 6-8 hours.
2. If cooking all in one day: Add corned beef and a few splashes of broth to crockpot. Cook on low for 6 hours.
3. Add remaining ingredients and cook on low another 4 hours or until all veggies are tender.
4. Shred corned beef before serving so it's evenly distributed throughout the soup.




What are your go-to foods for this time of year?
I'm thinking a mint milkshake with some thin mints thrown in is in order this week!