corned beef and cabbage soup.

A delicious hearty Irish inspired soup. It's like German potato salad meets Irish Cornedbeef and cabbage.

This is a copy cat recipe from a modern Filipino resto. Perfect during lockdown, having the ingredients in the cupboard. Fresh corned beef is only available in artisan stores here and a bit expensive too, so most of us use canned in the Ph. There are good and tasty brands in the supermarket now, my fave is Delimondo.This is great for cold nights/days. Here we eat Nilaga all year round, on hot and hotter days LOL.

Slow boiled corned beef with green cabbage and red potatoes

Not quite fond of corned beef until I cooked it for an entire day in crock pot. Absolutely tender and delicious. The tasty cabbage is a perfect complement for it.

St. Patrick's Day Favorite in my house. Every year after dinner my Hubby asks, "Why don't we make this more often?"

The key here is cooking the meat and vegetables separately. This is how the Irish Pubs and restaurants do it. This helps to retain all the unique and original flavors of each part of the meal. Throw away the seasoning packet provided with the beef and use your own better quality spice ingredients. Serve with a side of stony-ground mustard(s) or a creamy horseradish sauce.[*Leftover beef & potatoes can be used to make fresh "corned beef hash" for breakfast; as seen on better restaurant's menus.]

If you like corned beef hash, and corned beef and cabbage then this dish is for you!!! Just be sure you don't over salt the potatoes. They are thin and greatly influenced in the salty water. Same with the cabbage vinegar sugar and salt. The vinegar allows the cabbage to retain its colors.

18 net carbsRecipe from Weight Watcher's New Complete Cookbook**This is a good "stew"... next time I will be sure to have some carrots to put in it!

Perfect for St. Patties Day! Not a huge cabbage fan so substituting with my favorite little "cabbage" brussel sprouts

This recipe is one of the best corned beef and cabbage I have ever had. I looked at several different recipes and edited them and came up with this. My husband and I loved it.Enjoy!

Parmesan cheese is the secret ingredient♪This is a corned beef sandwich loaded with shredded cabbage♡2022.5.7Featured on trend (⑉• •⑉) Surprise!The story behind this recipeMy husband, who loves corned beef, bought a large size of it.This is the recipe he said was the best after making corned beef sandwiches three times by request!

dont forget to fill crock pot w water one inch from top after all ingredients are in there. make on st.pattys day and goes perfectly w beer

Yummy

First time I used the instapot for this recipe. Corned beef exist because of England. When the Roman armies invaded Briton they introduced beef to England. They became the number one consumer of beef way back since the 1600's. They imported cattle from Ireland, and Europe. In the cattle acts of 1663 and 1667 the live cattle could no longer be imported into England. So the Irish started production of salted beef. The salt was the size of corn kernels. Thus corned beef. This also drove the price of beef down.After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Irelands salt tax was almost 1/10 that of England’s and could import the highest quality at an inexpensive price. With the large quantities of cattle and high quality of salt, Irish corned beef was the best on the market. It didn’t take long for Ireland to be supplying Europe and the Americas with its wares. But, this corned beef was much different than what we call corned beef today. With the meat being cured with salt the size of corn kernels, the taste was much more salt than beef.

Needed something to go with Irish Soda Bread.

A delicious sandwich made with toasted bread! The crunchy cabbage pairs perfectly with the tender, moist corned beef. This recipe's origin: We used the flavorful meat of 'Tokachi Herb Beef', carefully raised in the vast nature of Tokachi, Hokkaido, and made authentic corned beef with just salt for a luxurious sandwich! The rich taste of the beef itself elevates the flavor to a higher level.

i was taught this recipe when i was in florida and i wanted to share it with everyone cuz it tastes so good!

:hungry

This recipe is for a 3-pound roast. Adjust to any size and cook 40 to 50 minutes per pound.

My family used to eat at Shoney's when traveling because there weren't any near our home town and we loved the food. I really enjoyed their soup and salad bar and my favorite soup was their cabbage beef which I never saw in a can in the grocery store so I came up with my own recipe.This recipe tastes even better after it's been refrigerated over night. I put a few clean jars of this soup in the refrigerator while it's hot and store it for up to a week after making.You can use less broth if you want lower sodium but make sure you add water in place of it.

If you don't have or can't get coconut sugar substitute with brown sugar. Tender and delicious.

My Nana’s cabbage soup recipe

My great grandmother was from Dublin Ireland. This was her recipe. My family has this every year on St.Patrick's Day.