MSG Free Corned Beef and Cabbage
Corned beef and cabbage is one of those deeply satisfying, stick-to-your-ribs meals that feels like a celebration even on a regular weeknight. The brisket slow-simmers until it's genuinely fork-tender, and the potatoes, carrots, and cabbage soak up all that savory, spiced broth as they cook — it's a one-pot situation that delivers serious flavor with minimal fuss. For anyone avoiding monosodium glutamate, this recipe is a breath of fresh air because every bit of seasoning comes from whole, recognizable ingredients: peppercorns, mustard seeds, bay leaves, garlic, and the spice packet that ships right with the brisket. No flavor enhancers hiding in a sauce, no seasoning blends with a suspicious ingredient list — just honest aromatics doing their job. Slicing the beef against the grain and fanning it out over a platter of broth-kissed vegetables makes for a presentation that looks far more impressive than the effort involved. A swipe of whole-grain mustard and a handful of fresh parsley at the end bring a little brightness that ties the whole dish together beautifully.
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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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