WORDS BY SHELBY WILSON
Saint Patrick’s Day is the 17th of March, and even if you’re not Irish, this hearty soup is sure to please. This recipe has been in my family for years, and it is a joy to smell it cooking all day, or to come home and know that a hot and hearty dinner is ready! This recipe uses several spices, but the secret is in the pickling spice. Pickling spice has mustard seeds, allspice berries, whole coriander seeds, and red pepper flake that really give this stew (soup) it’s unique flavor. It’s healthy and pretty easy- both wins in my book! Enjoy this recipe- and get your Irish on!
- 2 pounds corned beef cut into bite sized pieces
- 4 large potatoes cut into large pieces
- 2 stalks celery chopped
- 1 white onion chopped
- 1 bag baby carrots 16 oz
- 1/2 head cabbage cut into small wedges
- 3 cups beef broth
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Pickling Spice
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 Tablespoon cornstarch optional
- Chopped Parsley and additional salt and pepper for garnish
1. Add corned beef, potatoes, celery, onion, and cabbage to your slow cooker.
2. In a medium sized mixing bowl combine beef broth, worchestershire sauce, pickling spice, garlic powder, paprika and salt and pepper. Pour over the meat and veggies.
3. Cook on low for 8-10 hours on high or 5-6 until the vegetables are tender and meat is cooked throughout. Add salt and pepper to taste and garnish with chopped parsley.