Almond Free Corned Beef and Cabbage
Few dishes deliver the kind of deep, savory comfort that a slow-simmered brisket with tender vegetables can. The brisket braises low and slow in a fragrant broth built from the included spice packet, whole peppercorns, mustard seeds, bay leaves, garlic, and onion — layers of flavor that develop naturally without any specialty ingredients. Once the meat is fall-apart tender, the same rich broth does double duty, cooking the baby Yukon Gold potatoes, carrots, and cabbage wedges to perfect softness. Sliced against the grain and fanned out alongside the vegetables on a platter, it looks genuinely impressive for something so hands-off. The entire ingredient list is straightforward pantry and produce staples, so there's no need to scan labels or worry about hidden nut-derived additives sneaking into your pot. A spoonful of whole-grain mustard and a handful of fresh parsley at the end brighten everything up beautifully. It's the kind of one-pot meal that feeds a crowd and tastes even better the next day.
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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)
- 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.
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