Corned Beef & Hash Stew

Corned Beef & Cabbage Stew

David Venable

Prep Time: 30–40 minutes

Serves: 4–6

Ingredients

  • 2 Tbsp avocado oil
  • 2-1/2 cups carrots, medium dice
  • 2-1/2 cups onion, medium dice
  • 2 tsp garlic, minced
  • 1 Tbsp pickling spice
  • 10 cups low-sodium chicken stock
  • 6 cups cabbage, chopped
  • 1 lb cooked corned beef, shredded
  • 2 cups steamed cauliflower, medium dice
  • Salt & pepper, for seasoning
  • 2 Tbsp chopped parsley, for serving
  • Pork rinds of your choosing, for serving
  • Grated Parmesan cheese, for serving

Directions

In a large stock pot, heat the avocado oil on medium heat. Once hot, add the minced carrots and onion to the stock pot and cook until softened, about 5 minutes. Stir occasionally.

While the carrots and onions cook, create the pickling spice bouquet. To make the bouquet, place the pickling spices in the center of a small, square piece of cheesecloth. Pull the edges of the cheesecloth together to form a small purse, trapping the pickling spices inside. Tie off the open end of the purse with butcher’s twine to prevent the pickling spices from escaping.

Once the carrots and onions have softened, add minced garlic to the stock pot and cook until fragrant, roughly 30 seconds. When the garlic is ready, add the low-sodium chicken stock, pickling spice bouquet, cabbage, corned beef, and steamed cauliflower to the stock pot and simmer for 15 to 20 minutes.

Once cooked, remove the pickling spice bouquet. Season the stew with salt and pepper to taste. Ladle the soup evenly among bowls, and garnish with parsley, pork rinds, and Parmesan cheese as desired.

Cook's Notes

This dish can be as homemade as you want it to be! Try making your own corned beef or chicken stock at home—but of course, store-bought is just as yummy.

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