Rice Free Corned Beef and Cabbage
Corned beef and cabbage is one of those deeply satisfying, stick-to-your-ribs meals that feels like a celebration even on a regular weeknight. The brisket braises low and slow in a spiced broth until it's fall-apart tender, and the Yukon Gold potatoes, carrots, and cabbage soak up all that savory, peppery liquid as they cook alongside it. Every component on the platter pulls double duty — the vegetables become the side dish and the sauce all at once, thanks to that rich braising broth spooned over the top. This is naturally a grain-free, rice-free kind of dish by design, built entirely around meat, root vegetables, and aromatics with no fillers or starchy add-ins to worry about. The whole-grain mustard at the end is a small touch that punches way above its weight, cutting through the richness of the beef beautifully. It's a one-pot meal that looks impressive on a big serving platter but asks very little of you beyond patience while it simmers.
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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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