Pecan Free Corned Beef and Cabbage
Few dishes deliver the kind of deep, savory comfort that a slow-simmered brisket with tender vegetables can. The beef braises low and slow in a fragrant broth seasoned with peppercorns, mustard seeds, bay leaves, and the included spice packet, building layers of flavor that you simply can't rush. Baby Yukon Gold potatoes and chunky carrots go in next, soaking up all that rich, spiced cooking liquid before the cabbage wedges are added to finish — soft at the core but still holding their shape. Sliced against the grain and fanned out alongside the vegetables with a ladle 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. Every single ingredient here is naturally free of tree nuts, so there's no need to scan labels or worry about hidden additions sneaking into your pot. A little whole-grain mustard and fresh parsley on the side round things out beautifully, though the dish is absolutely satisfying on its own. This is honest, unfussy cooking at its very best.
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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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