BHA & BHT Free Corned Beef and Cabbage
Few dishes hit the table with as much comfort and crowd-pleasing power as a slow-simmered brisket surrounded by tender vegetables. The challenge with packaged corned beef is that many store-bought versions rely on preservatives like BHA and BHT to extend shelf life — so reading labels carefully and choosing a clean brisket is the real first step here. Once you've sourced the right cut, this recipe keeps everything refreshingly straightforward: the brisket braises low and slow in water with aromatics, whole peppercorns, mustard seeds, and the spice packet that comes with the meat. No additives, no shortcuts, just time and heat doing their thing. The potatoes and carrots go in toward the end so they soak up all that savory, spiced broth without turning to mush, and the cabbage wedges follow right behind, becoming silky and deeply flavored at the core. Sliced against the grain and fanned out on a platter with the vegetables, it looks genuinely impressive for how little hands-on effort it actually takes. A spoonful of whole-grain mustard on the side and a handful of fresh parsley finish it off beautifully.
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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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