Gluten 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 even on a random Tuesday. The slow-simmered brisket turns impossibly tender, the broth soaks into buttery Yukon Gold potatoes and sweet carrots, and the cabbage wedges soak up all that savory, spiced cooking liquid in the best possible way. The good news for anyone avoiding gluten is that this dish is naturally built from whole, unprocessed ingredients ā beef, vegetables, and aromatics ā with no hidden flour, thickeners, or grain-based additives anywhere in sight. The one thing worth double-checking is the spice packet that comes with the brisket, since some brands can sneak in unexpected fillers, so a quick label scan goes a long way. Once you're confident in your ingredients, the method is straightforward: low and slow in a Dutch oven, with the vegetables added toward the end so nothing gets mushy. A spoonful of whole-grain mustard alongside the sliced beef pulls the whole plate together with a bright, tangy kick. This is the kind of recipe that earns a permanent spot in your rotation.
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Learn more āIngredients
6 servings
- 3 lb flat-cut corned beef brisket, with spice packet
Ingredient noteCheck that your spices are labeled or certified gluten-free.
- 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 ā typically 10ā12 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 195Ā°F (90Ā°C). The meat should yield easily when pressed with tongs.
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