Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, saint patrick's day cabbage, potatoes and cornedbeef soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook saint patrick's day cabbage, potatoes and cornedbeef soup using 10 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup:
- Get 2-1/2 pound cornedbeef brisket with seasoning packet
- Make ready 1-1/2 quarts water
- Take 1-1/2 pound green cabbage
- Make ready 3/4 cup sugar
- Prepare 1/4 cup rice vinegar
- Prepare 1 tablespoon kosher salt
- Prepare 6 medium red potatoes
- Make ready 3/4 stick butter
- Prepare 3/4 cup all purpose flour
- Take To taste ground black pepper
Steps to make Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup:
- Add water to the pot along with the spice packet and sugar.
- Add the brisket
- Chop the cabbage
- Rough cube the potatoes
- Add to the brisket boil covered 90 minutes and keep covered for 1 hour off heat.
- Take the brisket out and turn the soup back on
- Slice the brisket across the grain
- Melt the butter in a pan
- When it's melted stir well don't let it turn brown.
- Add the flour
- Stir till no lumps
- Add the Roux to the boiling soup. Stir to let thicken.
- When thickened add the sliced brisket
- Stir in well let simmer for 10 minutes.
- Serve add ground black pepper and with some crusty bread. I hope you enjoy!
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