Ingredients:

  • 3 lb Corned Beef Brisket (Flat Cut), including spice packet
  • 12 cups Cold Water
  • 1 large Yellow Onion, Quartered
  • 4 Garlic Cloves, Lightly smashed
  • 1 packet Pickling Spices
  • 2 Dried Bay Leaves
  • 4 cups Unsalted or Low-Sodium Beef Stock
  • 4 medium Carrots, Peeled and roughly chopped
  • 3 Celery Stalks, Roughly chopped
  • 5 lb Russet or Yukon Gold Potatoes, Peeled and chopped into 1-inch cubes
  • 1/2 head Green Cabbage, Cored and coarsely chopped/shredded
  • 2 Tbsp Apple Cider Vinegar or White Wine Vinegar
  • 1/4 cup Fresh Parsley, Chopped, for garnish
  • 1 tsp Dijon Mustard (Optional)
  • Black Pepper, To taste
  • Kosher Salt, To taste (Use sparingly)

Instructions:

  1. Start the Brisket: Place the corned beef, fat cap up, into the large stockpot. Add the 12 cups of cold water, the quartered onion, smashed garlic, pickling spices, and bay leaves.
  2. Bring to a Simmer: Bring the water slowly to a boil over high heat, then immediately reduce the heat to the lowest possible setting so the liquid is just barely simmering.
  3. Skim the Broth: During the first 30 minutes, use a skimmer or slotted spoon to diligently remove and discard the grey foam and impurities that rise to the surface. This is vital for a clear, clean broth.
  4. Simmer: Cover the pot partially and simmer the brisket for 1 hour 45 minutes to 2 hours, or until the meat is fork-tender.
  5. Rest the Meat: Once tender, remove the brisket from the pot and place it on a cutting board. Cover loosely with foil and let it rest for a minimum of 15 minutes.
  6. Prepare the Stock: Skim off and discard any excess fat floating on the surface of the cooking liquid. Strain the liquid through a fine-mesh sieve into a clean bowl, discarding the boiled onions and spices. Return the strained liquid (broth) to the stockpot.
  7. Add Stock and Hard Vegetables: Add the 4 cups (950 ml) of low-sodium beef stock to the brisket broth. Bring to a rapid simmer. Add the chopped carrots, celery, and potatoes.
  8. Cook Vegetables: Cook for 15–20 minutes, or until the potatoes are just tender when pierced with a fork.
  9. Shred the Beef: While the potatoes cook, slice or coarsely shred the rested corned beef against the grain into bite-sized pieces.
  10. Add Cabbage: Stir in the coarsely chopped cabbage. Cook for only 5–8 minutes, or until the cabbage is tender-crisp (retaining texture and color).
  11. Combine and Adjust: Return the shredded corned beef to the soup. Stir well.
  12. Seasoning Check: Taste the broth. Add the 2 Tbsp of apple cider vinegar to brighten the flavor. Taste again and only add Kosher salt and pepper as needed.
  13. Serve: Ladle the soup into bowls. Garnish generously with fresh parsley and serve hot.