No, I only tried it with the corned beef. I went to my grocery store and the deli counter had some, so I had them slice me about 2 slices, thick (maybe 1/2 inch thick).
I would imagine you could make it with just about anything...but the corned beef is my fav and really has a great flavor to it. It's really just a spiced brisket when you get down to it. Anything canned is going to have a weird and overly salty taste to it...all those preservatives. Yuck.
Try it with the steak (cooked first) and tell me how it comes out :)
I'm working on some new recipes too (originals)....and will share as soon as I get them just right.
Have you tried making this soup with anything besides corned beef? I have never bought corned beef in my life and wouldn't know how to go about it. I'm not even sure if I would like corned beef. when I was a kid, Mom used to buy some kind of canned something that was called corned beef, but it was horrible......
I am wondering if regular beef (like a cut up steak, or even roast) or a chicken breast might work?
Just wondering what, if any, variations you have tried.....
1/2 Medium Onion Diced 2 Large Cloves Garlic Minced 3 Tbs. Butter 1 lb. Corned Beef Chopped 32 oz. Beef Stock 1 Cup Sauerkraut 2 tsp. Sea Salt 1 tsp. Caraway Seeds 1 tsp. Black Pepper 2 Cups Heavy Cream 1 ½ Cup Swiss Cheese Shredded
Instructions 1. Heat slow cooker on high setting. 2. To a large sauté pan, over low-medium heat, add onion, garlic and butter. Sauté until soft and translucent. Transfer to slow cooker. 3. To the slow cooker, add corned beef, beef stock, sauerkraut, sea salt, caraway seed and black pepper. Cover and cook on high for 4.5 hours. 4. Add heavy cream and Swiss cheese and cook 1 additional hour.
I say modified because I removed the celery (can't eat that stuff) and made slight changes to the amounts. I think that a little more swiss cheese would not be unwelcomed...perhaps 2 full cups. Otherwise, it is SO GOOD!
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