Celtic Beef Brisket Cabbage Soup


When I came across a recipe of corned beef and cabbage soup I thought it would be perfect to make it around St. Patrick’s Day. This is a hearty meal in one pot with beef brisket, cabbage, potatoes, and carrots in a savory broth. I made this soup few times now and its always delicious.  A few notes: brisket is a cut of beef and corned beef is a brisket that has been soaked in brine solution. You can use both, but keep in mind that corned beef already has salt, so taste first before adding more salt. I prefer to use beef brisket instead of corned beef. Most corned beef brisket will come with the seasoning pack, but I much prefer to use my own spices. You can also use a slow cooker, but I would recommend to add the cabbage at the end, so it doesn’t turn to mush. You can also use pressure cooker to cook meat and then finish the soup on the stove, this will cut the time in half. Whatever method you choose, its up to you… Happy St. Patrick’s Day!

Serves 8-10

Preparation time: 20 minutes

Cooking time: 3 hours


  • 2 tablespoons olive oil
  • 2 leeks, chopped (whites and light green only)
  • 2 cloves garlic, chopped
  • 2 medium carrots, chopped
  • 1 yellow pepper, chopped
  • 1.5 lb lean beef brisket or corned beef, trimmed of excess fat (if using corned beef, taste for salt before adding more)
  • 10 cups water
  • 2 bay leaves
  • 1 small head cabbage, cored and chopped
  • 2 medium potatoes, peeled and cubed
  • corned beef seasoning packet or use the the following spices ( 1tsp white peppercorns, 1/2 tsp mustard seeds, 1/2 tsp whole coriander seeds, 1/2 tsp dried thyme; grind spices together or use a cheesecloth)
  • 2 teaspoons salt, or to taste
  • fresh pepper to taste
  • 1/2 cup chopped fresh herbs (parsley, dill), plus more for garnish


  1. In a large pot or Dutch oven, heat oil over medium low heat. Add leeks and sauté until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and sauté about 2-3 minutes.
  2. Add beef brisket, corned beef seasoning, salt, bay leaves, and water; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender.
  3. Remove the beef brisket, set it on a cutting board and shred with a fork. Return it to the pot, then add the cabbage and potatoes, and cook until the potatoes and cabbage are tender, about 20-30 more minutes. Adjust seasoning as needed.
  4. Mix in the fresh herbs and remove from heat.


Inspired by “Corned Beef and Cabbage soup” from “Skinny Taste”

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