Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, saint patrick's day cabbage, potatoes and cornedbeef soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook saint patrick's day cabbage, potatoes and cornedbeef soup using 10 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup:

1. Take 2-1/2 pound cornedbeef brisket with seasoning packet
2. Take 1-1/2 quarts water
3. Take 1-1/2 pound green cabbage
4. Get 3/4 cup sugar
5. Get 1/4 cup rice vinegar
6. Take 1 tablespoon kosher salt
7. Get 6 medium red potatoes
8. Take 3/4 stick butter
9. Prepare 3/4 cup all purpose flour
10. Prepare 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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