1. In a large pot or Dutch oven, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and celery and sauté about 2-3 minutes.
2. Add corned beef, peppercorns or seasoning packet that comes with the corned beef, water and bay leaves; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.
3. Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the cabbage, potatoes and half the yellow pepper. Cook until the vegetables are tender, about 30 more minutes. Add the celery and the rest of the yellow pepper and cook for another 15 minutes. Taste for salt and pepper and adjust as needed.
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|Serving Size: 1 Serving (728g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 129 (30%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 49mg||15 %|
|Sodium 23142.6mg||798 %|
|Potassium 1974mg||52 %|
|Total Carbohydrate 44.1g||13 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 36.4g|
|Protein 32.6g||47 %|
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Calories per serving: 428
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