MOMMY'S TIME OUT
4
WHAT'S COOKING
with Brenda Birk
SLOW COOKER CORNED BEEF AND CABBAGE SOUP
INGREDIENTS:
4 cups chicken stock
1 (12-ounce) bottle of beer
1.5 pounds corned beef, cut into large chunks
1.5 pounds Yukon gold potatoes, diced into bite-sized pieces
2 carrots, peeled and diced
2 stalks celery, diced
1 medium white onion, peeled and diced
1 small head green cabbage, quartered, cored and shredded
1 bay leaf
generous pinch of salt and freshly-ground black pepper
for serving: chopped fresh parsley
INSTRUCTIONS:
-Add all ingredients to a large slow cooker bowl, and toss to combine. Cover and cook on low for 7-8 hours or on high for 3-4 hours, or until the beef is tender and shreds easily.
-Transfer the beef chunks from the stew to a separate plate, and use two forks to shred it into bite-sized pieces. Return the beef to the stew, and stir to combine. Taste and season with additional salt and pepper if need be, then remove the bay leaf.
-Serve warm, garnished with fresh parsley if desired.