Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup.
You can have Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup using 10 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup
- Prepare 2-1/2 pound of cornedbeef brisket with seasoning packet.
- Prepare 1-1/2 quarts of water.
- You need 1-1/2 pound of green cabbage.
- Prepare 3/4 cup of sugar.
- It’s 1/4 cup of rice vinegar.
- You need 1 tablespoon of kosher salt.
- Prepare 6 of medium red potatoes.
- Prepare 3/4 stick of butter.
- Prepare 3/4 cup of all purpose flour.
- You need To taste of ground black pepper.
Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup step by step
- 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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