My favorite part about this recipe is the addition of a bottle of beer. Beer adds a rich, earthy flavor to the soup, lending much more depth to the dish.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:4 hours
Total Time:4 hours 20 minutes
Yield:Serves 6 - 8 1x
Category:Soups
Ingredients
Scale
1 1/2 pounds corned beef, cut into bite-size chunks
1 1/2 pounds baby red potatoes, halved
2 carrots, diced
2 celery stalks, diced 1 onion, diced
2 garlic cloves, minced
1 small head cabbage, cored and shredded
1 bay leaf
4 cups chicken broth
1 (12-ounce) bottle beer (any kind, but I recommend a pale ale)
1/4 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
Instructions
In a 6-quart slow cooker, combine the corned beef, potatoes, carrots, celery, onion, garlic, cabbage, bay leaf, broth, beer, mustard, paprika, salt, and Toss to combine.
Cover and cook on High for 3 to 4 hours or on Low for 7 to 8 hours, until the corned beef and vegetables are tender.
Remove the bay leaf. Season with additional salt and pepper, if needed. Ladle into bowls and serve.
