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  • 2-3 lbs Corned Beef Roast
  • 32 oz box of Beef or Chicken Stock (2 if you don’t use leftover corned beef broth)
  • 3 big Carrots, peeled and cut into big chunks
  • 10 small red or yellow potatoes, cut into quarters
  • 1/2 head of cabbage, cut into chunks


  • Cook corned beef according to THIS recipe and strain and reserve broth.
  • Shred or dice the corned beef once cool.
  • Add 1 box of beef or chicken stock to your corned beef broth (if you didn’t reserve broth from cooking your corned beef, simply double the boxed stock).
  • Add your carrots and potatoes to the pot and bring to a boil. Reduce heat and let simmer for 20 minutes.
  • Add the cabbage and let simmer for an additional 5 minutes, then serve!