Oats Free Corned Beef and Cabbage
Few dishes deliver the kind of deep, savory comfort that a slow-simmered brisket with tender vegetables can — and this one is a true crowd-pleaser from the very first bite. The brisket braises low and slow in a fragrant broth built from garlic, bay leaves, peppercorns, and mustard seeds, developing rich, melt-in-your-mouth flavor that you simply cannot rush. Once the meat is fork-tender, the same broth does double duty, cooking the baby Yukon Golds, carrots, and cabbage wedges until everything is silky and infused with all that savory goodness. Sliced against the grain and arranged alongside the vegetables with a spoonful of broth spooned over the top, it's the kind of platter that makes people pull up a chair before you've even called them to the table. For anyone navigating an oat sensitivity or intolerance, this recipe is a genuinely stress-free choice — every single ingredient is naturally free of oats and oat derivatives, with no hidden grains lurking in sauces, coatings, or spice blends to worry about. The spice packet that comes with the brisket handles most of the seasoning work, and the optional whole-grain mustard on the side is the only ingredient worth double-checking on your own label. Otherwise, this is straightforward, whole-ingredient cooking at its most satisfying.
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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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