Coconut Free Corned Beef and Cabbage
This 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, garlic, and the spice packet that comes right with the meat. Baby Yukon Gold potatoes and sweet carrots go into the same pot, followed by wedges of green cabbage that turn silky and rich in the broth — no separate pans, no fuss. Everything here is straightforward whole-food ingredients, so there's no need to scan labels for hidden coconut derivatives that sometimes sneak into packaged sauces, broths, or spice blends. The cooking liquid does double duty as a light, fragrant broth that you spoon right over the finished platter, keeping every bite moist and flavorful. A swipe of whole-grain mustard and a handful of fresh parsley at the end brighten the whole dish without complicating it. It's the kind of recipe that feels like a tradition worth repeating.
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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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