Rye Free Corned Beef and Cabbage

Total time3 hr 30 min

Prep time15 min

Cook time3 hr 15 min

Few dishes hit the table with as much comfort and crowd-pleasing power as a slow-simmered corned beef with tender vegetables soaking up all that savory, spiced broth. The brisket braises low and slow until it's genuinely fork-tender, slicing cleanly against the grain into those satisfying, juicy pieces that make everyone reach for seconds. Baby Yukon Gold potatoes, chunky carrots, and wedges of green cabbage all go into the same pot, drinking up the peppercorn-and-mustard-seed-laced cooking liquid until everything is deeply flavored and perfectly soft. For anyone navigating grain sensitivities, this recipe is naturally a great fit — the whole dish is built on meat, vegetables, and aromatics with no bread, flour, or grain-based thickeners anywhere in sight. The included spice packet and a handful of pantry staples do all the heavy lifting, so there's no need to audit a long ingredient list for hidden grains. A spoonful of whole-grain mustard and a handful of fresh parsley at the end add brightness that cuts right through the richness of the broth. It's a one-pot meal that feels like a proper occasion without demanding much from the cook.

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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
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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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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