Brazil Nut Free Corned Beef and Cabbage
Few dishes deliver the kind of deep, savory comfort that a slow-simmered brisket with tender vegetables can. The beef braises low and slow in a fragrant broth built from the included spice packet, whole peppercorns, mustard seeds, bay leaves, onion, and garlic — layers of flavor that develop without any fuss. Once the meat is fork-tender and rested, the same rich cooking liquid does double duty, gently cooking the baby Yukon Gold potatoes, carrots, and cabbage wedges until everything is perfectly soft and infused with that brothy goodness. Sliced against the grain and arranged alongside the vegetables with a spoonful of broth poured over the top, it's the kind of platter that makes people pull up a chair before you've even called them to the table. The good news for anyone navigating tree nut concerns is that this recipe is completely straightforward — every ingredient is a whole food or a standard spice, with no sauces, pastes, or packaged shortcuts that might carry hidden allergens. A dollop of whole-grain mustard and a handful of fresh parsley finish things off with brightness and a little bite. It's a hearty, crowd-pleasing meal that earns its place at the table any night of the week, not just St. Patrick's Day.
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)
- 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!