Candida Diet Friendly Corned Beef and Cabbage

Total time3 hr 30 min

Prep time15 min

Cook time3 hr 15 min

Candida Diet Friendly Corned Beef and Cabbage

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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
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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)
Omit this
This ingredient likely doesn’t work for the diet.
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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