Ingredients
- 6 peppercorns
- 6 potatoes unpeeled (new)
- 1 beef flavor bouillon cube
- 1,700 ml water
- 900 gr corned beef
- 800 gr coarsely cabbage (very chopped)
- 60 gr coarsely onion (chopped)
- 3 slices carrots julienne (cut into)
- 2 slices garlic (cloves sliced)
In 5 litre Dutch oven, combine corned beef and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Skim off any scum that rises to the surface. Add bouillon cube, onion, garlic, peppercorns, cloves and bay leaf. Simmer covered an additional 3 to 4 hours or until meat is tender. Remove meat from broth; cool. skim fat from broth. Cut meat into bite-size pieces; return to broth. Stir in carrots and potatoes. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in cabbage. Simmer covered an additional 15 minutes or until all vegetables are tender. Remove peppercorns, cloves and bay leaf. Makes 10 ( 1.25 cup) servings. If corned beef is packaged with its own spice packet, substitute packet for peppercorns, cloves and bay leaf, if desired. Note: Two medium potatoes, peeled and cut into 3 cm cubes can be substituted for new potatoes. All the flavors of a New England boiled dinner are brewed in this soup.