Holiday, Soup

Irish Soup

a bowl of irish soup on a wooden plank surrounded by carrots, potatoes, and whole seed mustard

 

Looking for the perfect way to transform your St. Patty’s Day leftovers?!  This Irish Soup will do the trick!  I can’t take full credit for this idea, as my soup-loving husband was the one who suggested it…and OMG I’m so happy he did cause it turned out AWESOME!

Also, it’s super easy to make, which is something I can always get down with!  All thats really required is a 2 hour simmer time, and other than that your just dumping all of your leftovers into a pot and adding broth!

 

a bowl of irish soup on a wooden plank surrounded by carrots, potatoes, and whole seed mustard

 

Don’t spend too much time worrying about exact measurements for this recipe.  Use what you have and add whatever extra veggies you find delicious…it will turn out awesome no matter which modifications you make!

For this soup, I used what was left from the Traditional Irish Fare recipe.  All of the beef and potatoes, and about half of the leftover cabbage.  I took my baby potato halves, and cut them in half again (that way it would be easier to get them on the spoon), added extra onion, and chopped carrots!

 

two bowls or Irish soup on a white table

 

Once the veggies were chopped, I sautéed them in oil and garlic before adding the rest of the ingredients.  The simmering allows for all the flavors to blend together, which gives the soup a really tasty savory flavor!

Can I make this in a crock pot?

Sure!  Add all of your ingredients to your crock pot and cook on high for a couple hours (2-3), or low for 6-8 hours.  You can then use a fork to pull apart the corned beef.

If you want to add extra potatoes that are uncooked, that will work too!  Just make sure that they are soft when poked with a knife, before serving.  If they are still little hard, just allow some more time for them to cook!

 

bowl of Irish soup on white table with whole seed mustard

 

Irish Soup

A delicious way to enjoy your St. Patrick's Day leftovers!  Made with corned beef, cabbage, herbed potatoes, and extra chopped veggies!
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Soup
Cuisine: Irish
Keyword: cabbage, chicken soup, corned beef, irish, leftovers, potatoes, St. Patrick's Day
Author: Lulu's Table

Ingredients

  • 2 tbsp avocado oil
  • 2 cloves garlic chopped
  • 1/2 yellow onion chopped
  • 1/2 cup carrots chopped
  • 2 cups boiled cabbage chopped
  • 1 cup roasted baby potatoes cubed
  • 1-1.5 lbs cooked corned beef
  • 48 oz bone broth
  • 1/2 tsp salt and pepper each

Instructions

  • In a large pot, heat oil over medium heat.
  • Saute chopped onions, garlic, carrots, salt and pepper until soft.  About 5 min.
  • Add in cabbage, cooked baby potatoes, and whole corned beef.
  • Add broth and bring to a boil.
  • Stir ingredients, then reduce to a simmer and let sit with lid on for 2 hours.
  • Remove corned beef from soup and cut into pieces.  It should be easy to cut after its been simmering.
  • Add beef pieces back into soup, stir, and serve warm!

 

Holiday, Meat

Traditional Irish Fare: Corned Beef and Cabbage with Roasted Potatoes

corned beef with roasted baby potatoes and boiled cabbage

 

In honor of my Irish heritage, my family has brought in St. Patrick’s Day every year with traditional corned beef, cabbage, and potatoes!  Seeing as though I now live out of my parent’s house, and am no longer surrounded by Irish kin, but rather an Italian and Bernese mountain dog, it is of upmost importance that I continue this tradition!

Which means…I have every excuse to celebrate this day like it’s the second coming of christ, or what I like to call “My Holiday”!

 

boiled cabbage with potatoes and a corned beef roast

 

With this dish already cooked up, plenty of leftovers in the fridge, and a potential soup recipe on the way (as suggested by my husband—yayy!), all thats left for me to do is to set myself up with an Irish coffee and some green beer!  Which I will happily abide to this weekend.

Instead of cooking the corned beef in a crock pot, like my mom always does, I decided to give this a whirl in the oven to reduce the amount of cooking/dishes being used.  In order to avoid the beef from drying out, I cut three slits into the beef and stuck a tbsp of butter into each score.  

 

corned beef marinade with butter and mustard

 

Between the butter, mustard (with the seeds in it), and foil cover, it helped keep the beef nice and juicy.  Not to mention the flavor from the marinade was freaking awesome!

While the beef was baking, I took around 2 pounds of baby potatoes, cut them in half and added to a large mixing bowl.  I mixed the potatoes with some chopped onions, oil, and spices, and then let it sit until the beef had cooked for 1 hour.

 

baby potatoes in a mixing bowl with oil and seasoning

 

I then added the herbed potatoes to the same skillet as the beed , and continued baking until finished.  During that time I began to boil the cabbage (that I cut into quarters).  Thus takes very little time, and you’ll know the cabbage is ready when you can stab it with a fork/knife and it is soft.

 

a whole cabbage cut into four pieces laying on a cutting board

 

baked corned beef with roasted potatoes

 

Eat your dinner the normal way, or if you want to have some fun with it, use the cabbage as a taco shell!  Not gonna lie, I listened to a little bit of Flogging Molly and The Corrs (omg I use to listen to The Corrs all the time) while cooking!

 

Corned Beef and Cabbage with Roasted Potatoes

A traditional Irish fare, with marinated corned beef, herb baby potatoes, and boiled cabbage.  A great recipe to celebrate St. Patrick's Day!
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: Irish
Keyword: cabbage, corned beef, dinner, irish, roasted potatoes, St. Patrick's Day
Servings: 6 people
Author: Lulu's Table

Ingredients

  • 3 lbs corned beef
  • 2-2.5 lbs baby potatoes cut in half
  • 1 head cabbage quartered
  • 3 tbsp whole grain mustard
  • 1/4 cup EVOO or avocado oil
  • 3 tbsp grass-fed butter
  • 1/2 yellow onion diced
  • 1 tsp parsley dried
  • 1 tsp rosemary dried
  • 1 tsp thyme dried
  • 1 tsp basil dried
  • 1 tsp garlic powder
  • 1/2 tsp salt and pepper each

Instructions

  • Preheat oven to 375 degrees F.
  • In a greased skillet or large baking dish, place corned beef.  Score 3 slices into top of flesh and insert 1 tbsp of butter into each score.  Cover surface with whole mustard seed.
  • Cover tightly with foil and bake for 1 hour.
  • While beef bakes, cut potatoes and add to large mixing bowl.  Chop onion and add to mixing bowl with potatoes.  Mix in oil and all spices (parsley, rosemary, thyme, basil, garlic powder, salt and pepper).
  • When beef cooks for 1 hour, remove from oven and add potatoes to fill the rest of baking dish.  Make sure to spread out potatoes in baking dish around the beef.
  • Bake for another hour.  Leave foil on beef for 40 min, then remove foil for last 20 min.
  • Take cabbage and cut into 4 large pieces.  Boil a large pot of water, and once brought to a boil, add cabbage.  Boil for about 7-8 min.  Poke cabbage with a fork or knife to see if soft, and if so remove from boiling water.  If not, continue to boil until soft.
  • Drain cabbage in a strainer and set aside to cool.
  • Once beef and potatoes are finished baking, serve in skillet/baking dish, with a side of boiled cabbage and extra mustard.