Eggless Corned Beef and Cabbage
Few dishes hit the table with as much comfort and crowd-pleasing power as a slow-simmered corned beef with tender vegetables. The brisket braises low and slow in a fragrant broth built from garlic, bay leaves, peppercorns, and mustard seeds, developing deep, savory flavor that permeates every bite. Baby Yukon Gold potatoes and chunky carrots soak up that same broth as they cook, while cabbage wedges go in last so they turn silky at the core without losing their shape. The whole thing is naturally egg-free from start to finish — no binders, no coatings, no hidden ingredients to second-guess — just honest, whole-food cooking. Slicing the beef against the grain and spooning a little of the cooking liquid over the platter keeps everything juicy and glossy right up until it hits the table. A swipe of whole-grain mustard and a handful of fresh parsley on top take it from hearty weeknight dinner to something that genuinely looks impressive. It's the kind of recipe that rewards patience and fills the kitchen with an aroma that has everyone hovering near the stove.
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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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