Easy Corned Beef and Cabbage Soup

1. Rinse the corned beef and then set aside.
2. Peel the onion and the carrots and cop into small chunks. Wash the slice the celery into thin half moons.
3. Heat the oil and butter in a large dutch oven or sauce pan and once the butter has melted cook the carrot, onion and celery over a low heat for 10 minutes.
4. Whilst the vegetables are cooking cut the corned beef into cubes.
5. Place the beef into the pan then add in the chicken broth, water, bayleaf and black pepper.
6. Bring to a boil, then reduce the heat to a low simmer, place a lid on the pan and cook for 90 minutes.
7. When the 90 minutes is almost up, peel and cube the potatoes.
8. Add the potatoes to the pan along with the shredded cabbage, cook for a further 45 minutes.
9. Check the seasoning and add more pepper if needed.

To cook in the slow cooker:

1. Complete steps 1-4 then add the vegetables, corned beef, chicken broth, water, peeled and cubes potatoes, cabbage, bay leaf and black pepper into the slow cooker. Cook on low for 8-10 hours.