Corned Beef & Cabbage Stew
Corned Beef & Cabbage Stew
Corned Beef & Cabbage Stew
Corned Beef & Cabbage Stew

Corned Beef & Cabbage Stew

David Venable

Especially great for St. Patty's Day, this recipe takes the foundation of a classic sandwich & reimagines it as a melt-in-your-mouth stew.

Soup

  • 2 Tbsp oil
  • 2-1/2 cups onions, medium dice
  • 2 tsp garlic, minced
  • 6" x 6" piece of cheesecloth
  • 1 Tbsp pickling spice
  • 4" piece butcher's twine
  • 2-1/2 cups carrots, medium dice
  • 6 cups cabbage, medium dice
  • 10 cups chicken stock
  • 1 lb cooked corned beef, shredded
  • 3 Russet potatoes, peeled and medium dice
  • 2 Tbsp chopped parsley

Preparation

To prepare the soup, heat a 5- to 6-qt Dutch oven on medium-high heat. Add the oil, onions, and garlic. Sauté until the onions are translucent.
While the onions are cooking, make a small spice bag by placing the pickling spice in the middle of the cheesecloth. Bring all the sides together (creating a bag) and tie with butcher's twine.
Put the spice bag, carrots, cabbage, stock, corned beef, and potatoes into the Dutch oven. Simmer until the potatoes and carrots are tender, about 15–20 minutes. Stir in the parsley.
To prepare the croutons, start by preheating the oven to 350°F. Place the bread circles on a baking sheet. Brush each circle with butter, spread on a thin layer of mustard, and top with cheese. Bake 12–15 minutes or until the cheese is melted and the bread is toasted.
To assemble the dish, ladle the soup into bowls and top with croutons.

Swiss & Rye Croutons

  • 12 slices seeded rye bread, cut into 3" circles
  • 3 Tbsp butter, melted
  • 3 Tbsp whole-grain mustard
  • 2 cups shredded Swiss cheese

Cook's Notes

Do more than homemade croutons! You can also top each bowl with a dollop of whole grain mustard or prepared horseradish.

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