Corned Beef and Cabbage Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Garlic

  Raw

  2 clove or 6g

• Carrots

  Raw

  3 medium or 183g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Cured beef, corned beef

  Brisket, raw

  16 oz or 454g

• Water

  Plain, clean water

  6 cup or 1.42kg

• Bay leaf

  Dried

  2 leaf or 0.4g

• Parsley

  Raw

  4 tbsp or 15g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Cabbage

  Raw

  1 head, small or 714g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Warm the olive oil in a large pot or Dutch oven over medium-low heat until shimmering.
2. Add the leeks and cook, stirring, until softened, 4–5 minutes. Stir in the garlic, carrots, and red bell pepper; cook 2–3 minutes until fragrant.
3. Add the corned beef, bay leaves, water, and half of the parsley. Cover and bring to a gentle boil.
4. Reduce to a low simmer, cover, and cook until the meat is very tender, about 3 hours.
5. Transfer the corned beef to a cutting board, shred with two forks, and return it to the pot.
6. Stir in the cabbage and potatoes. Season with salt and black pepper to taste and add the remaining parsley.
7. Simmer uncovered or partially covered until the potatoes and cabbage are tender, about 45 minutes. Adjust seasoning before serving.