High Fructose Corn Syrup Free Corned Beef and Cabbage
Corned beef and cabbage is one of those deeply satisfying one-pot meals that fills the kitchen with an incredible savory aroma and delivers serious comfort on the plate. The brisket braises low and slow until it's genuinely fork-tender, then the potatoes, carrots, and cabbage finish right in that same rich, spiced broth — so every vegetable soaks up all that flavor. The ingredient list here is refreshingly straightforward: meat, aromatics, and fresh vegetables, full stop. That matters because packaged corned beef products and store-bought condiments are surprisingly common hiding spots for high fructose corn syrup, whether in the curing brine, the glaze, or the bottled mustard served alongside. Cooking from scratch with a plain brisket and your own spice blend puts you back in control of exactly what goes into the pot. Whole-grain mustard is the only optional add-on, and it's easy to check a label or skip it entirely without losing anything essential. The broth does all the heavy lifting on flavor anyway, and a handful of fresh parsley at the end brightens the whole dish beautifully. This is a recipe that rewards patience and delivers a genuinely impressive spread with very little fuss.
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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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