Paraben 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 beauty of this recipe is in its simplicity — real, whole ingredients like beef, cabbage, carrots, and baby potatoes do all the heavy lifting, with no hidden additives or synthetic preservatives to worry about. Parabens and other chemical preservatives often sneak into packaged sauces, spice blends, and processed meats, but here the seasoning comes entirely from whole peppercorns, mustard seeds, garlic, and the brisket's own spice packet, keeping everything clean and straightforward. The low-and-slow braise is where the magic happens, coaxing the brisket into fork-tender, deeply savory slices that practically fall apart against the grain. The vegetables soak up that rich, spiced cooking broth in the final stretch, turning humble carrots and cabbage into something genuinely craveable. A spoonful of whole-grain mustard and a handful of fresh parsley at the end brighten the whole platter without introducing anything processed. It's the kind of honest, from-scratch cooking that tastes like it took all day — because it did, and every minute is absolutely worth it.
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!