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Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup
Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup

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We hope you got insight from reading it, now let’s go back to saint patrick's day cabbage, potatoes and cornedbeef soup recipe. To cook saint patrick's day cabbage, potatoes and cornedbeef soup you need 10 ingredients and 15 steps. Here is how you do it.

The ingredients needed to make Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup:
  1. Get 2-1/2 pound cornedbeef brisket with seasoning packet
  2. Prepare 1-1/2 quarts water
  3. Use 1-1/2 pound green cabbage
  4. Get 3/4 cup sugar
  5. Get 1/4 cup rice vinegar
  6. Provide 1 tablespoon kosher salt
  7. Use 6 medium red potatoes
  8. Use 3/4 stick butter
  9. Use 3/4 cup all purpose flour
  10. Provide To taste ground black pepper
Instructions to make Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup:
  1. Add water to the pot along with the spice packet and sugar.
  2. Add the brisket
  3. Chop the cabbage
  4. Rough cube the potatoes
  5. Add to the brisket boil covered 90 minutes and keep covered for 1 hour off heat.
  6. Take the brisket out and turn the soup back on
  7. Slice the brisket across the grain
  8. Melt the butter in a pan
  9. When it's melted stir well don't let it turn brown.
  10. Add the flour
  11. Stir till no lumps
  12. Add the Roux to the boiling soup. Stir to let thicken.
  13. When thickened add the sliced brisket
  14. Stir in well let simmer for 10 minutes.
  15. Serve add ground black pepper and with some crusty bread. I hope you enjoy!

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