Kimm’s Corned Beef & Pea Soup

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This month, as part of the Foodie PenPals program, Kimm sent me some delicious goodies! In addition, she shared her recipe for Pea Soup, which includes making Corned Beef. As I had never made either, I decided in honor of my foodie pen pal this month I would make it. It did not disappoint!

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To start… the corned beef!

As she explained, ” I make corned beef – boil the beef, potatoes, veggies, like usual.  I glaze the corned beef after it’s tender with equal parts apricot jam and grey poupon mustard and broil it for ten minutes.” All sounds simple enough!

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Let me just preface while I believe I have eaten corned beef before… I had no idea how one corns beef or what it looked like pre-boiled. Plus the fact that you boil the meat seemed a little weird.

 

But as I learned – corned beef is “beef, usually brisket, cured in a seasoned brine… the term ‘corned’ beef comes from the English use of the world ‘corn,’ meaning any small particle (such as grain or salt).”

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I glanced at a few recipes to get a sense of the proportions for the veggies/potatoes and got on my way of simmering meat in water for hours! I opted for a little more than half a head of cabbage, eight small red potatoes and four carrots, peeled and diced.

 

The handy instructions on the package of corned beef said to cover with water and cook for 3 hours until tender, covered.

 

 

Around the 2.5 hour mark, I put my veggies in.

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While everything was cooked, I followed Kimm’s suggestion of glazing the corned beef with apricot and mustard. I would never think to combine fruit and meat, but it was good – especially the apricot/mustard mixture!

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And so here we have homemade corned beef with potato and veg! Yum!

 

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Plus not only did this corned beef lend itself to pea soup, but I also used leftovers for a sandwich melt, an improvised corned beef hash, and a Reuben sandwich (though without sauerkraut is it considered a rueben?).

Now on to the pea soup! (which I also had never made… or eaten in a very long time)

As Kimm explained, she then “takes the water that I cooked the meat in and refrigerate it over night.  I skim off the fat and make pea soup using that as the liquid.  I add onions, carrot, celery and pepper (you don’t need salt), a bag of green split peas (just use the pea/water ratio on the bag, and simmer til the beans turn to soup.  I then cut up the left over corned beef, cabbage and whatever other left over veggies I have and warm them up in the soup.  It makes the most flavorful broth doing it this way!”

Split Pea Soup 

Adapted from Martha Stewart

1 tbsp olive oil

1 medium onion, chopped

4 carrots, thinly sliced

3 celery stalks, thinly sliced

1 tablespoon dried thyme leaves

2 bags green split peas, picked over and rinsed

Leftover liquid from corned beef

In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.

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Add broth and split peas. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.

 

 

 

 

Working in batches, puree only 1/2 the soup in a blender (don’t overfill); return to pot.

 

 

Add leftover vegetables and corned beef and simmer until heated through.

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And enjoy! Seriously this was amazing pea soup (if I do say so myself).

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