Ingredients:

  • 2 Tbsp Neutral Oil (e.g., rapeseed or vegetable oil)
  • 1 Tbsp Unsalted Butter
  • 1 large Yellow Onion, diced fine
  • 3 stalks Celery, diced
  • 3 medium Carrots, peeled and diced
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 2 quarts (2 litres) Low-Sodium Beef Stock
  • 1 lb (450–500 g) Cooked Corned Beef, cut into 1-inch cubes
  • 4 medium Russet or Yukon Gold Potatoes, peeled and cut into 1-inch chunks
  • 1/2 large head Green Cabbage, cored and roughly chopped
  • 1/2 tsp Freshly ground Black Pepper
  • 1 tsp Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar or White Wine Vinegar
  • Salt (Kosher or Sea), use cautiously
  • 1/4 cup Fresh Parsley, chopped, for garnish

Instructions:

  1. Prepare the Aromatics: Heat the oil and butter in a large stockpot over medium heat.
  2. Sauté the Mirepoix: Add the diced onion, celery, and carrots. Cook slowly for 8–10 minutes, stirring occasionally, until the onions are translucent and the carrots are slightly softened. This low and slow method is key to drawing out deep flavour.
  3. Add Seasonings: Stir in the dried thyme and bay leaves. Cook for 1 minute until fragrant.
  4. Introduce Liquid and Potatoes: Pour in the beef stock (or stock/water mixture). Bring the liquid up to a gentle simmer. Add the cubed potatoes.
  5. Simmer: Reduce the heat to maintain a steady, gentle bubble. Simmer uncovered for 15–20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
  6. Incorporate Corned Beef: Add the cubed, cooked corned beef and the tougher outer cabbage leaves to the pot. Simmer for 10 minutes to allow the beef flavours to meld into the broth.
  7. Add Cabbage: Stir in the tender inner cabbage leaves. Continue simmering for 5–7 minutes, just until the cabbage is wilted and tender-crisp (we want a bit of bite, not mush).
  8. The Critical Seasoning Check: Remove the bay leaves. Stir in the Dijon mustard and black pepper.
  9. Balance the Salt and Acidity: Taste the soup and add salt only if absolutely necessary. Stir in the apple cider vinegar; this acidity is non-negotiable as it cuts through the richness and lifts the heavy, savoury flavour. Taste and adjust pepper or vinegar as needed.
  10. Rest and Serve: Allow the soup to rest off the heat for 5 minutes before serving. Garnish heavily with fresh chopped parsley.