Ready in 45 minutes
Cabbage, potatoes, bell pepper and aromatics simmered on the stove with corned beef create this wonderful one pot meal. A fun twist on a Classic Irish dish!
I thought this was a great way to enjoy corned beef and incorporating lots of vegetables. A few notes: I purchased a 2 1/2 lb piece or corned beef brisket. After I trimmed all the fat off it was 2 lbs. I boiled all the beef in the soup which shrunk to 18 oz, but only used half (9 oz cooked) of the corned beef in the soup and used the other half in another recipe.
Corned Beef and Cabbage Soup
Skinnytaste.comServings: 5 • Serving Size: 1 3/4 cup • Old Points: 6 pt • Points+: 7 pt
Calories: 281 • Fat: 12.2 g • Protein: 13.7 g • Carb: 31.6 g • Fiber: 6.6 g • Sugar: 3.6 g
Sodium: 782 mg
"Broth was a little weak. I'll keep working the recipe so I've added beef stock to it and tweaked it a bit more."- cooksalot1995
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With pressure cooker set to saute, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, and bell pepper and sauté about 2-3 minutes.
Add corned beef, peppercorns, bay leaves, parsley and water; cover and set cooker to high pressure for 55 minutes. Use natural pressure release.
Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the stock, cabbage, carrots and potatoes, taste for salt and pepper and adjust as needed. Set cooker to high pressure for 4 minutes. Let set for 20 minutes after finished then release rest of pressure with quick pressure release.
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cooksalot1995 1 year agoBroth was a little weak. I'll keep working the recipe so I've added beef stock to it and tweaked it a bit more.