Mushroom 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 braises low and slow in a fragrant broth built from garlic, bay leaves, peppercorns, and mustard seeds, developing a rich, savory depth that you simply can't rush. Baby Yukon Gold potatoes and sweet carrots soak up all that flavor as they simmer, and the cabbage wedges go in last so they turn perfectly tender without going mushy. Every component on the platter has been kissed by that same aromatic cooking liquid, which you spoon right over the top before serving. For anyone navigating a mushroom-free diet, this recipe is a genuinely stress-free choice — there's no broth from a carton, no umami shortcuts, and no hidden fungi lurking in a seasoning blend. The flavor comes entirely from the spice packet, whole spices, and the natural richness of the beef itself. A little whole-grain mustard and fresh parsley at the table round everything out beautifully, making this a crowd-pleasing dish that doesn't ask you to compromise on a single thing.
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!