Scorned Beef With Cabbage Carrots And Potatoes

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SERVES: 6-8 with left overs

INGREDIENTS:

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1 Corned beef

1 cabbage diced with the core included (extra fiber)

4 peeled carrots cut  into thirds

1 onion diced

scallions diced

garlic diced

refrain from using salt as the corned beef will be salty enough

pepper corn (usually comes with the corned beef)

soda bread or any other brad for dunking

SUPPLIES:

Cutting board and knife

Soup Pot

COOKING TIME: 90 minutes

RECIPE:

Add 1/8″ (3mm) of Extra Virgin Olive Oil to the soup pan

throw in the diced garlic and onions and brown with the corned beef (fat side down)-10 min mark

after 10 minutes of browning with stirring,  add three times the volume  water and cover pot; bring to a boil and simmer to 40 minutes

meanwhile peel the carrots and potatoes (can use quartered white potatoes or whole baby potatoes depending on availability and cost)

at the 40  min mark add the carrots and potatoes

meanwhile dice the cabbage; I use the core as it adds fiber and texture–why waste what paid for?

at the 60 min mark add the cabbage; 1/2 to 2/4 of the cabbage is enough-depending on the size of the head and how soupy you’d like the final product–bring to a boil and then let simmer for another 30 min

add some pepper to taste–NO SALT

at the 90 min mark, turn of heat and remove the corned beef from the stew

cut the corned beef on a cutting board; save the length wise cuts for lunch sandwhiches

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dice some of the corned beef and return to the stew

serve the stew with pieces of the corned beef and soda bread and Éirinn go Brách!

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