Quiet Man Irish Pubs Cream of Corned Beef, Cabbage and Potato Soup Irish Soda Bread

Quiet Man Irish Pubs Cream of Corned Beef, Cabbage and Potato Soup

Quiet Man was opened in 1979 by Francis Burke from Dublin, Ireland. The QM has become a well known friendly establishment serving outstanding food in an authentic Irish Pub.

Cream of Corned Beef, Cabbage and Potato Soup

2 quarts reserved corned beef cooking liquid
1/2 pound shredded, cooked corned beef
1 large potato, diced medium
1 small onion, diced medium
Onions Yellow/ Brown
1/4 head cabbage, diced medium
1 or 2 carrots, diced medium
4 tablespoons cornstarch
4 tablespoons cold water
1 pint heavy cream
chopped parsley
4 tablespoons unsalted butter
3 ounces beer (optional)
salt and pepper to taste

Combine first 6 ingredients in large pot. Bring to boil, reduce heat and cook until vegetables are tender.

Mix cornstarch and water together to make a paste. Bring the soup back to a boil, add the paste with a whisk, until the soup is thick. Now simmer, then add cream, butter, salt, pepper and beer.

Garnish with chopped parsley.

Quiet Man Irish Soda Bread

Preheat oven to 350.
Coat baking pan with butter.

3 c. flour
1 1/2 t. salt
1 T. baking powder
1 t. baking soda
¾ c. sugar

Stir in:
1 ½ c. raisins

In separate bowl, combine:
1 2/3 c. buttermilk
2 eggs
2 T. melted butter, 1 T. caraway seeds

Add to dry ingredients; do not overmix. Spoon into baking pan, smoothing top with spatula.

Bake until puffed and golden brown – about 30 minutes.

Not sure of how to cook corned beef? Check this out –

Brining your own beef brisket for corned beef? Check this out –