Corned Beef And Cabbage Soup

* Exported from MasterCook *

Corned Beef And Cabbage Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Lb. corned beef -- (2 to 3)
7 C. water
1 beef flavor bouillon cube or 1 tsp.
instant beef
bouillon
1/2 C. coarsely chopped onion
2 garlic cloves -- sliced
6 peppercorns**
2 whole cloves**
6 new potatoes -- unpeeled and
quartered (see note)
3 carrots -- cut into julienne
strips
6 C. very coarsely chopped cabbage

In 5 quart Dutch oven, combine corned beef and water.
Bring to a boil. Reduce heat; cover and simmer 15 minutes.
Skim off any scum that rises to the surface. Add bouillon
cube, onion, garlic, peppercorns, cloves and bay leaf. Simmer
covered an additional 3 to 4 hours or until meat is tender.
Remove meat from broth; cool. skim fat from broth. Cut meat
into bite-size pieces; return to broth. Stir in carrots and
potatoes. Bring to a boil. Reduce heat; cover and simmer 15
minutes. Stir in cabbage. Simmer covered an additional 15
minutes or until all vegetables are tender. Remove peppercorns,
cloves and bay leaf. Makes 10 (1 1/4 cup) servings.
**If corned beef is packaged with its own spice packet,
substitute packet for peppercorns, cloves and bay leaf, if
desired.
Note: Two medium potatoes, peeled and cut into 1-inch
cubes can be substituted for new potatoes.
All the flavors of a New England boiled dinner are
brewed in this soup.


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