Chestnut Free Corned Beef and Cabbage
Few dishes hit the table with as much comfort and crowd-pleasing power as this classic braise of tender brisket, earthy potatoes, sweet carrots, and silky cabbage. The brisket simmers low and slow in a deeply seasoned broth built from the included spice packet, whole peppercorns, mustard seeds, garlic, and bay leaves — layers of flavor that develop naturally without any specialty ingredients. Everything here is straightforward and whole-food: beef, vegetables, aromatics, and water. That simplicity is exactly what makes it such a reliable choice when you need to avoid tree nuts like chestnuts, since there's no hidden nut-based thickener, flour blend, or stuffing element anywhere in the pot. The vegetables finish right in that same rich cooking broth, soaking up every bit of savory depth before landing on the platter alongside the sliced beef. A spoonful of broth drizzled over the top and a swipe of whole-grain mustard on the side bring the whole thing together beautifully. It's the kind of meal that feels like a celebration even on a weeknight.
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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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