Cashew Free Corned Beef and Cabbage
This is the kind of one-pot meal that fills the whole kitchen with an irresistible, savory aroma and delivers serious comfort on the plate. The brisket braises low and slow until it's genuinely fork-tender, soaking up the depth of peppercorns, mustard seeds, garlic, and the classic spice packet the whole time. Baby Yukon Gold potatoes, sweet carrots, and wedges of green cabbage join the pot toward the end, cooking right in that rich, seasoned broth so every vegetable is packed with flavor. The whole dish is built entirely from straightforward, whole ingredients — beef, vegetables, aromatics, and water — so there's absolutely nothing to second-guess when it comes to hidden nuts or cross-contamination concerns. Sliced against the grain and fanned out on a platter alongside the vegetables with a spoonful of broth ladled over the top, it looks far more impressive than the effort involved. A little whole-grain mustard and fresh parsley on the side round it out beautifully, though the dish is completely satisfying on its own. It's the definition of a crowd-pleasing, fuss-free dinner that never needs a substitution to shine.
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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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