Easy Stovetop Corned Beef & Cabbage Soup

Remove the spice packet from the corned beef brisket package and set aside. Rinse the corned beef brisket and place in a large heavy bottom soup pot preferably a cast iron Dutch oven. Add 5 cups of beef broth covering the brisket.

Place the seasoning from the package into a cheesecloth pouch and wrap with butcher's twine/string. This will make it easier to remove the seasonings after the soup is finished cooking. Place the seasoning pouch in the broth with the brisket bringing it to a boil then reduce heat to a simmer. Cook on low heat 50 minutes per pound of meat or until meat can easily be shredded or cut into bitesize pieces.

Once the corned beef brisket is tender, remove from the pot and shred or cut into chunks. Remove spice pouch. Skim the broth with a sieve/strainer, removing any fat. Add all of the vegetables to the strained broth and add the meat back to the pot, cooking until all of the vegetables are tender.

Serve with some cracked pepper and enjoy!