Citrus Free Corned Beef and Cabbage
Corned beef and cabbage is the kind of one-pot meal that fills the whole kitchen with a deep, savory aroma and delivers serious comfort on the plate. The brisket braises low and slow until it's genuinely fork-tender, soaking up all that flavor from the peppercorns, mustard seeds, bay leaves, and the included spice packet. Baby Yukon Gold potatoes and sweet carrots go into the pot next, followed by wedges of green cabbage that turn silky and rich from the broth — every element earns its place. For anyone avoiding citrus, this recipe is a natural fit because the entire flavor base comes from aromatics and spices rather than any acidic juice or zest. There's no hidden lemon in the braising liquid, no orange in the glaze — just honest, savory depth built from ingredients you can see and trust. Sliced against the grain and fanned out over a platter with the vegetables, it's the kind of dish that looks like you worked much harder than you did. A little whole-grain mustard and a handful of fresh parsley on top are all it needs to 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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