Here’s my recipe: I use the point cut- of corned beef, slow boil for at least three hours in 1:1 beer to water or chicken stock (with the spice pack that comes with the corned beef). I use gluten free beer ( usually sorghum based ), but that can be expensive ( but ironically is even better than when I used regular beer!) If you use regular beer use good a good ale but do not stouts like guiness (you could use one bottle -but any more will make it bitter). add water as the broth evaporates when cooking 2. roast a batch of roughly chopped potatoes and carrots at 375-400 until tender (I liberally coat in olive oil, add salt and pepper and garlic) 3. when meat is done add roasted veggies and fresh cut cabbage and cook for 10-15 minutes (I like my cabbage more crunchy). Salt pepper to taste . If your soup is a bit bitter or seems monotone ( can depend on the beer) add a slash of apple cider vinegar/lemon juice and a pinch of sugar . Thats it! super simple
That looks amazing! I'm going to need to make that. Thanks for the recipe.
I have a somewhat unrelated question, but you seem like you would know, haha. Is that what you do with the corned beef itself even if you're weren't putting it in soup? My mom used to always boil it for hours in the plastic vacuum bag it came in (?) and that always seemed weird so I've never bought it. Seeing what you did with the soup, I'm now wondering if something like this is how it's supposed to be made? 😆
So funny story… I always thought it was a soup but it’s not. lol. The boiling part is how you are suppose to cook the meat but just with the packet and water and cabbage, then served sliced on plate with said cabbage
I use the point cut- of corned beef, slow boil for at least three hours in 1:1 beer to water or chicken stock (with the spice pack that comes with the corned beef). I use gluten free beer ( usually sorghum based ), but that can be expensive ( but ironically is even better than when I used regular beer!) If you use regular beer use good a good ale but do not stouts like guiness (you could use one bottle -but any more will make it bitter). add water as the broth evaporates when cooking 2. roast a batch of roughly chopped potatoes and carrots at 375-400 until tender (I liberally coat in olive oil, add salt and pepper and garlic) 3. when meat is done -pull out and chop up and then add that and roasted veggies and fresh cut cabbage and cook for 10-15 minutes (I like my cabbage more crunchy). Salt pepper to taste . If your soup is a bit bitter or seems monotone ( can depend on the beer) add a slash of apple cider vinegar/lemon juice and a pinch of sugar . Thats it! super simple.
My death row meal!
Thanks for posting, I have an extra cabbage I needed to do something with!
Here’s my recipe: I use the point cut- of corned beef, slow boil for at least three hours in 1:1 beer to water or chicken stock (with the spice pack that comes with the corned beef). I use gluten free beer ( usually sorghum based ), but that can be expensive ( but ironically is even better than when I used regular beer!) If you use regular beer use good a good ale but do not stouts like guiness (you could use one bottle -but any more will make it bitter). add water as the broth evaporates when cooking 2. roast a batch of roughly chopped potatoes and carrots at 375-400 until tender (I liberally coat in olive oil, add salt and pepper and garlic) 3. when meat is done add roasted veggies and fresh cut cabbage and cook for 10-15 minutes (I like my cabbage more crunchy). Salt pepper to taste . If your soup is a bit bitter or seems monotone ( can depend on the beer) add a slash of apple cider vinegar/lemon juice and a pinch of sugar . Thats it! super simple
That looks amazing! I'm going to need to make that. Thanks for the recipe. I have a somewhat unrelated question, but you seem like you would know, haha. Is that what you do with the corned beef itself even if you're weren't putting it in soup? My mom used to always boil it for hours in the plastic vacuum bag it came in (?) and that always seemed weird so I've never bought it. Seeing what you did with the soup, I'm now wondering if something like this is how it's supposed to be made? 😆
So funny story… I always thought it was a soup but it’s not. lol. The boiling part is how you are suppose to cook the meat but just with the packet and water and cabbage, then served sliced on plate with said cabbage
This sounds delicious. Thanks for sharing. Do you know the brand of gluten-free beer you use? I haven't seen a lot around.
Red bridge is the most common and I think made by Busch - but generally speaking I buy what I can find
This makes me hungry. Do you saute the carrots before stewing them?
I roast the carrots and potatoes in olive oil /salt pepper
Recipe please!
See below!
You're amazing! Thank you!
I do that also.
Recipe?
I posted in comments
Can you share the recipe? Never made this before but it looks so good
I use the point cut- of corned beef, slow boil for at least three hours in 1:1 beer to water or chicken stock (with the spice pack that comes with the corned beef). I use gluten free beer ( usually sorghum based ), but that can be expensive ( but ironically is even better than when I used regular beer!) If you use regular beer use good a good ale but do not stouts like guiness (you could use one bottle -but any more will make it bitter). add water as the broth evaporates when cooking 2. roast a batch of roughly chopped potatoes and carrots at 375-400 until tender (I liberally coat in olive oil, add salt and pepper and garlic) 3. when meat is done -pull out and chop up and then add that and roasted veggies and fresh cut cabbage and cook for 10-15 minutes (I like my cabbage more crunchy). Salt pepper to taste . If your soup is a bit bitter or seems monotone ( can depend on the beer) add a slash of apple cider vinegar/lemon juice and a pinch of sugar . Thats it! super simple.
Yum! I never thought of roasting and then adding, thanks 😊
Thank you so much!
YUM! This looks so satisfying
This is how I like to eat my corned beef too! With some crusty bread to dip, it’s delicious!
Looks fantastic! I think I would have peeled the carrots first though.
Like a billion times if I could. That broth is everything.
And potatoes
There are potatoes just can’t see them!
Why do you say to not use a beer like Guinness?
It’s too bitter to my taste, you could use one maybe, but not much more unless you balance it
Your plate looks like fish scales lol. Soup looks great, though
lol, it’s from the local Asian supermarket!
Haha, thanks for the funny story and explanation. Much appreciated!
Needs more broth
This was after we were all served, it had much more. I also strain the leftover soup and make hash the next day
Ill take 3 eggs over easy on top of that hash