Low Sodium Corned Beef and Cabbage
Few dishes hit as deeply as a pot of corned beef and cabbage simmered low and slow until everything is tender, fragrant, and begging to be piled onto a platter. The brisket goes in with its spice packet alongside whole peppercorns, mustard seeds, bay leaves, and smashed garlic, so the broth builds serious flavor from the very start without you having to do much at all. After a long, gentle simmer, the meat becomes fork-tender and slices cleanly against the grain into those satisfying, rosy cuts you want to see. Baby Yukon Gold potatoes and chunky carrots go into the broth next, followed by wedges of green cabbage that soak up all that savory, spiced liquid as they cook down to just the right softness. A spoonful of the cooking broth ladled over the finished platter keeps everything glistening and pulls the whole dish together. Whole-grain mustard and a handful of fresh parsley on the side add a bright, sharp contrast that makes each bite feel complete. This is the kind of one-pot meal that fills the kitchen with an incredible smell and delivers every single time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 lb flat-cut corned beef brisket, with spice packet
- 1 medium yellow onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tbsp whole black peppercorns
- 1 tsp mustard seeds
- 1 lb baby yukon gold potatoes, halved
- 4 medium carrots, peeled and cut into 2-inch pieces
- 1 small head green cabbage (about 2 lb), cut into 6 wedges through the core
For serving
- whole-grain mustard, for serving (optional)
Can be omittedwhole-grain mustard
- fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
Place the corned beef brisket fat-side up in a large Dutch oven or stockpot. Scatter the onion, garlic, bay leaves, peppercorns, mustard seeds, and the contents of the spice packet around the meat. Add enough cold water to cover the brisket by at least 1 inch — typically 10–12 cups.
- 2
Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for 2 hours 30 minutes to 3 hours, until the brisket is fork-tender and an instant-read thermometer inserted into the thickest part reads at least 195°F (90°C). The meat should yield easily when pressed with tongs.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!