Corned Beef Soup #StPatricksDay
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We used to get beef from a local farmer. He would take the animal to the butcher and we would choose how we wanted our meat cut. One year, I decided to have a corned beef made. I don’t know why I hadn’t thought of it earlier. I love corned beef! It’s not just for St. Patrick’s Day in my world!
When our beef was ready for pick up, our corned beef was not. They hadn’t told me that before I went to pick up our order. I was really disappointed. The butcher was 45 minutes from our house, so it was not really something I wanted to go back for. Luckily, I was able to arrange for someone else to pick it up when they were in that area.
I should have taken it as a sign. I made the corned beef as soon as I got it, just like I always do. In the slow cooker. I sliced it up and it was UNBELIEVABLY salty. I thought it was just me and asked my hubby to take a bite. He always adds extra salt to everything, so I thought he would be able to handle it. He couldn’t eat it either. It was just too salty!
After all I went through to get this corned beef, I didn’t want to just throw it away. I had to brainstorm. That’s when I came up with the idea to boil it with potatoes to draw the salt out of it. Then I didn’t want to throw the potatoes away, so my Corned Beef Soup idea was born! And let me tell you, it was delicious!
Now, I don’t even mess around. I always pick up my corned beef at Pick ‘n Save. It always tastes just right! When we want Corned Beef Soup, we use leftover corned beef and cabbage from St. Patrick’s Day and it’s just as good! (I never did order another corned beef from that butcher again by the way.)
- Leftover cooked corned beef, cut into bite sized pieces (We had about half a brisket left.)
- Leftover cooked cabbage, cut into bite sized pieces
- 1 – 15oz can of corn, drained
- 2 medium potatoes, peeled and cubed into bite sized pieces
- 32 oz chicken stock
- 2 Tbs butter
- 4 Tbs flour
In a large pot, pour in the chicken stock and add the potatoes. Bring to a boil. Continue boiling until the potatoes are fork tender. Turn off the heat. Do not drain!
Add in the corned beef, cabbage and corn.
In a separate small pot, melt butter over medium heat. When the butter has melted, add the flour and whisk it together. Stirring frequently, continue cooking this mixture (roux) until is smells nutty. About 3 minutes.
Add the roux to your large pot with chicken stock, potatoes, corned beef, cabbage and corn. Stir well.
Bring the pot just to a boil to thicken the liquid. If it gets thicker than you like, add some milk or water to thin it out. Salt and pepper to taste! Depending on the saltiness of your corned beef, you may not need to add any salt at all.
This soup has become my hubby’s favorite soup! He wants me to skip eating the corned beef as its own dish and just make the soup. But I HAVE to have the corned beef separate too! It’s one of my favorite meals!!
Have you ever created a recipe from something that didn’t turn out right the first time? Comment below and tell me what it was!