Pork Free Corned Beef and Cabbage
Few dishes hit as hard as a pot of corned beef and cabbage — it's the kind of meal that fills the whole kitchen with a savory, spiced aroma before you've even set the table. The brisket braises low and slow in a fragrant broth built from garlic, bay leaves, peppercorns, and mustard seeds, turning impossibly tender by the time it's done. Baby Yukon Gold potatoes and sweet carrots go in next, soaking up all that deeply seasoned cooking liquid, and the cabbage wedges finish the job with just enough time to turn silky at the core without going mushy. Sliced against the grain and fanned out over a platter with the vegetables, it's a genuinely impressive spread that tastes like it took far more effort than it did. Because the recipe relies entirely on beef brisket and fresh vegetables, there's no need to scan labels or swap anything out — it's naturally free of pork in every component. A swipe of whole-grain mustard and a handful of fresh parsley at the end brighten the whole dish and make it feel a little more finished. This is the kind of one-pot dinner worth making on a slow weekend and eating for days.
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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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