Peanut Free Corned Beef and Cabbage
Few dishes feel as deeply satisfying as a pot of corned beef and cabbage simmered low and slow until everything is tender, fragrant, and falling-apart good. The brisket braises in a spiced broth built from the included spice packet, whole peppercorns, mustard seeds, garlic, and bay leaves, filling your kitchen with an aroma that's hard to beat. Once the meat is fork-tender and rested, baby Yukon Gold potatoes and chunky carrots go into that same rich broth, followed by wedges of green cabbage that soak up every bit of flavor as they soften. The result is a one-pot meal that's hearty, rustic, and genuinely crowd-pleasing. For anyone navigating peanut allergies, this recipe is a natural fit — every ingredient is straightforward and whole, with no sauces, seasonings, or packaged shortcuts that might carry hidden peanut risk. A little whole-grain mustard and fresh parsley at the end add brightness without complicating anything. It's the kind of recipe you'll come back to whenever you want something honest, warming, and completely unfussy.
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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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