Corned Beef and Cabbage Soup

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  2 lbs Beef Brisket, Corned
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Carrots(122g)
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  2 Celery(80g)
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  1 Yellow Onion(110g)
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  3 Garlic(9g)
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  12 oz Beer, Lager
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  4 cup Low Sodium Beef Broth
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  1.5 lbs Potato, Yukon Gold
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  3 cup Cabbage, Green
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  1 1 bay leaf
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  fine sea salt and freshly-ground black pepper
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  Chopped Fresh Parsley Or Chives, For Garnish

Instructions

1. 1Rinse the corned beef under cold water, trim excess fat, and cut into 2-inch chunks. Soak in cold water for 15 minutes to reduce salt content, then drain and pat dry with paper towels.
2. 2Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add half the corned beef and sear for 6–8 minutes, flipping occasionally, until lightly browned on all sides. Transfer to a plate. Repeat with the remaining 1 tablespoon oil and remaining beef.
3. 3Add the remaining olive oil to the stockpot with the carrots, celery, and onion. Sauté over medium-high heat for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 2 minutes, stirring frequently, until fragrant.
4. 4Pour in the beer and scrape up browned bits from the pot bottom with a wooden spoon. Add the beef broth, potatoes, cabbage, and the browned beef. Stir to combine, bring to a simmer over medium-high heat, then reduce to medium-low and cover. Simmer for 60–90 minutes until the beef shreds easily when tested with a fork.
5. 5Transfer the beef to a cutting board and shred into bite-sized pieces using two forks. Return the shredded beef to the pot and stir to combine.
6. 6Taste and season with additional salt and pepper as needed.
7. 7Divide the soup evenly into 8 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days, or freeze for up to 3 months.