Corned Beef Soup

Method5 steps · about 1 hr 25 min

1. 1

   Step 1: Unwrap and drain the corned beef (2 lb). Place it in separate clean cold water for 5–10 minutes to remove excess surface brine, then drain, avoiding splashes. Discard this desalting water; it is not the measured soup water.

   5–10-minute corned-beef desalting guide · 10 minUses 2 lb corned beef · Separate clean cold water for soaking salty corned beef

   
2. 2

   Step 2: Wash vegetables in separate clean water. Halve the cabbage (1 lb) into two large pieces. Trim celery (10 oz) and cut about 2-inch lengths. Peel daikon (12 oz) and quarter lengthwise. Peel carrot (8 oz) and cut large rolling-cut pieces. Peel potato (10 oz) and cut large triangular pieces. Slice ginger (3 oz).

   Uses 1 lb cabbage · 10 oz celery · 12 oz daikon · 8 oz carrot · 10 oz potato · 3 oz ginger · Separate water for washing vegetables

   
3. 3

   Step 3: Combine light soy sauce (2 tbsp), rice vinegar (1 1/2 tbsp), sugar (2 1/2 tbsp) and oyster sauce (1 tbsp) in a clean dipping-sauce bowl. Taste and adjust as desired, then stir in chili oil (2 tsp). Keep this sauce clean until serving.

   Uses 2 tbsp light soy sauce · 1 1/2 tbsp rice vinegar · 2 1/2 tbsp sugar · 1 tbsp oyster sauce · 2 tsp chili oil

   
4. 4

   Step 4: Put drained corned beef in a roomy pot with separate water fully covering it. Cover and heat on high. When simmering and foaming, around 5 minutes, turn the beef. Once boiling, around 7–8 minutes as a guide, lift out the beef. Discard all blanching water.

   Uses Drained desalted corned beef · Enough separate water to fully submerge corned beef for blanching

   
5. 5

   Step 5: Put measured chicken broth (14 oz), 8 cups hot soup water, prepared ginger and blanched corned beef in a stockpot. Cover, bring to a boil, then reduce to low and simmer 25–30 minutes as the first guide. Add prepared daikon, potatoes, celery, carrot and cabbage; cover, return to a boil, then simmer on low another 15–20 minutes as the vegetable-phase guide. Continue as needed until vegetables are tender and the beef is tender and fully cooked; a raw whole cut must reach at least 63°C/145°F at its centre and rest 3 minutes before slicing. The authored phase times alone do not establish tenderness for every corned-beef cut. Turn off heat and lift out the beef. Plate roughly half of the vegetables; serve the rest with the soup. Slice beef across the grain about 1/4 inch thick, place on vegetables and serve the prepared dipping sauce alongside, with bowls of soup.

   First beef-only simmer guide; vegetable phase follows · 30 minUses 14 oz chicken broth · 8 cups hot water for soup · Prepared sliced ginger · Blanched corned beef · Prepared cabbage celery daikon carrot and potato · Clean dipping sauce