Honey Free Corned Beef and Cabbage
Corned beef and cabbage is one of those deeply satisfying one-pot meals that fills the kitchen with an irresistible savory aroma and delivers serious comfort on the plate. The brisket braises low and slow until it's genuinely fork-tender, soaking up the fragrant broth built from peppercorns, mustard seeds, bay leaves, and the included spice packet. Baby Yukon Gold potatoes and chunky carrots go in next, followed by wedges of green cabbage that turn silky and sweet as they cook through — every element absorbing that rich, seasoned cooking liquid. For anyone avoiding honey, this recipe is naturally a clean fit: there's nothing sweet hiding in the braise, no glazes, and no store-bought sauces that might sneak it in. The whole-grain mustard served alongside keeps things sharp and tangy without any sweetener in sight. Sliced against the grain and arranged over the vegetables with a ladle of broth spooned on top, it's the kind of meal that looks impressive but asks very little of you beyond patience.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!