Legume Free Corned Beef and Cabbage
Few dishes hit as hard as a pot of slow-simmered brisket surrounded by tender vegetables — it's hearty, deeply savory, and the kind of meal that makes everyone gather around the table. The brisket braises low and slow until it's genuinely fork-tender, soaking up a fragrant broth built from garlic, bay leaves, peppercorns, and the included spice packet. Baby Yukon Gold potatoes, sweet carrots, and wedges of green cabbage go in toward the end, absorbing all that rich, meaty cooking liquid without turning to mush. Every single ingredient here is naturally free of legumes — no beans, lentils, or pea-based additives hiding anywhere in the pot. That can be trickier than it sounds with braises and stews, where store-bought broths or spice blends sometimes sneak in unexpected ingredients, but this recipe builds its own flavor from scratch. Sliced against the grain and fanned out over a platter with the vegetables, it's a genuinely impressive presentation for something that mostly just simmers on the stove. A swipe of whole-grain mustard and a handful of fresh parsley at the end bring a little brightness to balance all that savory depth.
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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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