Macadamia 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 brisket braises low and slow in a fragrant broth built from the included spice packet, whole peppercorns, mustard seeds, garlic, and bay leaves — layers of flavor that develop without any fuss. Once the meat is fork-tender and rested, baby Yukon Gold potatoes, chunky carrots, and wedges of green cabbage go straight into that same rich broth, soaking up every bit of savory depth. The whole thing comes together in one pot, which means less cleanup and more time at the table. Sliced against the grain and arranged alongside the vegetables with a spoonful of cooking broth poured over the top, it looks far more impressive than the effort involved. A little whole-grain mustard and fresh parsley on the side round it out beautifully. Every ingredient here is naturally free of tree nuts, so there's nothing to second-guess — just a deeply satisfying, old-school meal you can feel good about serving.
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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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