Eosinophilic Esophagitis Friendly Corned Beef and Cabbage
Corned beef and cabbage is one of those deeply satisfying, stick-to-your-ribs meals that feels like a celebration on the plate — tender sliced brisket alongside buttery potatoes, sweet carrots, and soft cabbage wedges, all bathed in a savory, spiced broth. For anyone managing eosinophilic esophagitis, finding a hearty, crowd-pleasing dinner that sidesteps common trigger foods can feel like a real challenge, but this one keeps things refreshingly straightforward. The ingredient list leans on whole, recognizable foods — beef, root vegetables, cabbage, onion, garlic, and simple spices — with no wheat, dairy, eggs, soy, or nuts anywhere in sight. The long, low simmer does all the heavy lifting, coaxing the brisket into fork-tender slices and infusing every vegetable with rich, peppery flavor from the broth. Slicing the beef against the grain keeps it easy to chew, which matters when you're cooking for someone who needs meals that are gentle as well as delicious. A spoonful of that golden cooking liquid drizzled over the platter at the end ties everything together beautifully. It's the kind of wholesome, unfussy dinner that earns a permanent spot in your rotation.
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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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