2lbs.raw corned beef well (I use flat cut)cut into four large pieces
1.5lbs.russet potatoesdiced (about 3 small potatoes, skins left on)
2carrotssliced
2celery ribssliced
1/2head green cabbagesliced or cut into 2 inch squares
1white onionsliced
2clovesgarlicminced
8Tbsp.salted butter
1/2tsp.salt
1/4tsp.freshly ground pepper
4cupsbrothchicken or beef (I use chicken, it has a milder flavor)
1cupheavy whipping cream
Instructions
Rinse the corned beef. Cut into 4 large pieces.
Add the corned beef pieces into the slow cooker.
First, place corned beef fat side down in the bottom of the slow cooker. Add potatoes, carrots, celery, cabbage (make sure to not add too much cabbage or the lid won't close), onion slices, butter, minced garlic, pepper, celery, and salt.
Pour the broth into the slow cooker and cover.
Cook on LOW for 8 hours or on HIGH for 4.5 hours.
Take corned beef out of the slow cooker. Remove the fat and discard. Shred corned beef and return to the slow cooker. You can cut and cube the meat instead of shredding if you want smaller pieces.
Pour in heavy whipping cream and stir to combine.
Serve and enjoy!
Video
Notes
Can I add the seasoning packet that came with my corned beef?Yes, you can. If you don't mind larger seasonings in your soup, go ahead and add it. I decided I liked the soup without the packet and did not add.Can I use cooked leftover corned beef instead of raw?
If you have lots of leftover corned beef you can add it to this recipe instead of fresh.
Shred or cube your corned beef and add it during the last hour of cooking.
Do I have to add the butter and cream?
Both butter and cream go great with this dish to flavor the broth, and vegetables.
Though, you can the butter or cream out if you want to cut down on calories and the soup will still be great, just less creamy.