Citric Acid Free Corned Beef and Cabbage
Corned beef and cabbage is one of those deeply satisfying one-pot meals that fills the kitchen with an irresistible savory aroma and delivers serious comfort on the plate. The brisket braises low and slow until it's completely fork-tender, soaking up the warmth of black peppercorns, mustard seeds, bay leaves, and the included spice packet — no acidic additions needed anywhere in the process. For anyone avoiding citric acid, this recipe is a genuine relief, since so many packaged and preserved meats sneak it in as a preservative or flavor enhancer; here, the seasoning is straightforward and easy to verify. Baby Yukon Gold potatoes, chunky carrots, and wedges of green cabbage all go into the same pot, absorbing the rich, savory broth as they cook through to tender perfection. Sliced against the grain, the brisket fans out beautifully over the vegetables, and a spoonful of that golden cooking broth ties everything together on the platter. A little whole-grain mustard on the side adds a punchy finish without introducing any hidden acids you'd need to worry about. It's a hearty, crowd-pleasing dish that proves eating around a restriction doesn't mean eating around flavor.
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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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