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March 19, 2002

Corned Beef Soup
posted by guest from
Tuesday, March 19: 06:03 AM

This recipe is from John of

One 3 to 4 Lb. Corned Beef Brisket
Two Quarts water
Three Large Carrots
Head Cabbage
One Medium Onion
Tsp. Coriander seed
Tsp. Mustard seed
One Bay leaf
2/3 cup Ten Minute Barley ( Quicker ) or regular Barley

Cook Corned Beef in large roaster pan with the Coriander seed, Mustard seed, Bay leaf, and Water for 1 Hours at 375 Degrees. Turn oven down to 325 Degrees. Add Carrots, Cabbage, and Onion and cook an additional 1 hour, or until fork tender.

At this point, you already have a basic Corned Beef Dinner. But we like Reuben Sandwiches better, so we usualy carve up about 2/3 of the Corned Beef for that. Strain all of the broth into a stock pan, and set veggies aside for later. ( no need to cook them again! )

Taste broth to make sure it is not too salty or weak. If salty: add water to desired taste. ( it should be flavorful without being terribly salty. If weak: add vegatable and/or beef boullion to taste.

Bring to a light boil and add the Barley. Dice remaining Corned Beef into small cubes and add to stock Cook till Barley is tender. Chop reserved veggies and add. Serve hot with a good crusty bread.

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