Ingredients:

  • 3 Tablespoons (42g) Unsalted Butter
  • 1 large Yellow Onion, diced
  • 3 medium Carrots, sliced about 1/4 inch thick
  • 3 medium Celery stalks, sliced
  • 3 cloves Garlic, minced
  • 1/4 cup (30g) All-Purpose Flour
  • 6 cups Reserved Corned Beef Cooking Liquid
  • 4 cups Low Sodium Beef or Vegetable Stock
  • 1 teaspoon Whole Black Peppercorns
  • 2 large Bay Leaves
  • 2 Tablespoons Whole Grain Mustard
  • 1 Tablespoon Worcestershire Sauce
  • 2 cups Cooked Corned Beef, shredded or diced
  • 1/2 medium head Green Cabbage, roughly chopped
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Melt butter in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add onion, carrots, and celery. Sauté gently for 8–10 minutes until softened but not browned (sweating the vegetables). Add garlic during the last minute.
  2. Sprinkle the flour over the sautéed vegetables. Stir constantly for 1–2 minutes, cooking out the raw flour taste to create a light roux.
  3. Slowly whisk in the reserved corned beef cooking liquid, ensuring no lumps form. Once smooth, add the beef or vegetable stock.
  4. Add peppercorns, bay leaves, Worcestershire sauce, and whole-grain mustard. Bring the mixture to a gentle simmer.
  5. Add the chopped green cabbage to the simmering broth. Cook uncovered for 15–20 minutes, or until the cabbage is tender but still holds its shape.
  6. Stir in the shredded or diced corned beef. Heat through gently for about 5 minutes, avoiding a hard boil.
  7. Taste the soup. Remove bay leaves and peppercorns (if using loose ones). Adjust salt and pepper as needed.
  8. Ladle the hot Corned Beef and Cabbage Soup into bowls. Garnish generously with fresh parsley before serving.