Dairy Free Corned Beef and Cabbage
Corned beef and cabbage is one of those deeply satisfying, stick-to-your-ribs meals that feels like a celebration no matter when you make it. The brisket slow-simmers in a fragrant broth built from garlic, bay leaves, peppercorns, and mustard seeds until it's fall-apart tender, then the potatoes, carrots, and cabbage go right into that same pot to soak up every bit of flavor. Here's the thing — this classic dish is naturally free of dairy at every step, so there's nothing to swap out or worry about. No butter finish, no cream-based sauce, just honest, brothy goodness that lets the meat and vegetables shine on their own. Sliced against the grain and piled onto a platter with the vegetables and a ladle of cooking broth, it's the kind of meal that looks like you spent all day in the kitchen — because, well, you kind of did, and it was absolutely worth it. A little whole-grain mustard and fresh parsley on the side pull the whole thing together beautifully.
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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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