Chicken 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. A well-seasoned brisket slow-simmers with onion, garlic, bay leaves, peppercorns, and mustard seeds until it's fall-apart tender, then the same rich broth does double duty cooking the potatoes, carrots, and cabbage to perfection. Every element picks up deep, briny flavor from the cooking liquid, so nothing on that platter tastes like an afterthought. Slicing the beef against the grain and spooning a little broth over the finished dish keeps everything juicy and glossy right up until the first bite. The whole recipe is built entirely around beef and vegetables, so there's no need to swap or substitute a single thing — it's naturally free of poultry without any workarounds. A swipe of whole-grain mustard and a handful of fresh parsley at the end brighten the richness just enough to make each plate feel complete.
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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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