Hazelnut Free Corned Beef and Cabbage
Few dishes hit the table with as much comfort and crowd-pleasing power as a slow-simmered brisket surrounded by tender vegetables. The beef braises low and slow in a fragrant broth seasoned with the included spice packet, whole peppercorns, mustard seeds, garlic, and bay leaves until it's genuinely fork-tender and sliceable against the grain. Baby Yukon Gold potatoes and chunky carrots go in next, soaking up all that savory cooking liquid, followed by wedges of green cabbage that turn silky and sweet at the core. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required — just straightforward, wholesome cooking. A spoonful of the braising broth ladled over the platter at the end ties everything together beautifully, and a little whole-grain mustard on the side adds a sharp, tangy contrast to the rich beef. It's the kind of one-pot meal that fills the kitchen with an irresistible smell and leaves everyone at the table genuinely satisfied.
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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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