After St. Patrick's day and I had some extra corned beef that I had made. I went through my cook books and found, Creole, by Babette de Rozieres. The recipe in the book is a variation of corned beef and cabbage, but with some added ingredients to change the profile a touch. The lime brightens the soup and the creole spice adds a kick to the classic Irish plate. One of the main highlights of this soup, is the corned beef I used. It's a traditional recipe, that comes out amazing.
Ti'Sale, which literally means little bits of salted meat, is similar to some other soups, like corned beef soup, Reuben Soup, etc., with the addition of lime and spices to brighten the soup. The ingredients of those others are similar, though there is a lot of variation on how the vegetables are cut, as well that the thickness and finish of the soup.
For this particular iteration I leaned into the classic concept of corned beef and cabbage, with larger cuts of vegetables to keep their texture. Additionally I added tomatoes, creole spice, mustard powder, and my Avenue Spice.
This is a soup that is kind of built on leftovers. You can add, remove, adjust anything in here, and get a great final product. The corned beef give a rich salty base to this, and everything else added just compliments the dish.
Enjoy,
Ingredients
Corned Beef, diced 3 lbs
Chicken Stock 2 qt
Water 2 qt
Cabbage, rough chopped 1 ea medium head
Tomatoes, diced canned 14 oz
Carrots, peeled, oblique cut 8 ea thin
Potatoes, halved* 8 oz
Onions, chopped 4 ea
Creole Spice 2 tsp
Bay leaves 4 ea
Garlic cloves, sliced 4 ea
Lime juice & zest 1 ea
Avenue Spice 1 T
*I used baby golden potatoes so I cut them in half. You can substitute other potatoes, just cut them into slightly larger than bite sized pieces
Garnish
Cracked black pepper and chives
Method of Procedure
Cook the corned beef or purchase and dice.
Assemble your mise en place by preparing all your vegetables.
Saute your onions and garlic until softened.
Add your carrots, cabbage, and tomatoes then cook while stirring for 15 minutes.
Add your stock, water, spices, bay leaves, creole spice, and lime juice and zest. Bring to a simmer.
Add your chopped potatoes and simmer until tender.
Season to taste with salt, pepper, lime juice and zest, and hot sauce if you are so inclined.
Pour into a bowl and garnish with black pepper and chives.
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