Our Saint Patrick’s Day dinner this year will be getting extra mileage, something to go with those left-over sandwiches on rye. I always add the potatoes and cabbage to the simmering corned beef pot during the last hour and then, the last twenty minutes, respectively.
This year, at the hour mark I’ll also be adding more potatoes than usual, 6-quartered carrots, for those who protest cabbage, a stalk of celery and a chopped onion, both for extra flavor and as a soup starter.
Yes, I said soup. Instead of using a ham bone as I generally do when making split pea soup, I think the broth from the corned beef and cabbage will be fabulous. Dilute the broth with fresh water to reduce salt.
Two of the quartered carrots will be chopped for the soup, as will four-medium red potatoes, and a slice of corned beef, to be added back to the broth after the split peas simmers for two hours and the broth thickens. I can taste it already!