Seed Oil Free Corned Beef and Cabbage

Total time3 hr 30 min

Prep time15 min

Cook time3 hr 15 min

Few dishes are as deeply satisfying as a pot of corned beef and cabbage simmered low and slow until everything is fall-apart tender and fragrant with spices. What makes this version especially clean is what's not in it — no vegetable oils, no seed oil-laden marinades, no processed shortcuts. The brisket braises entirely in water with aromatics like garlic, peppercorns, mustard seeds, and the included spice packet, so the fat you're getting comes straight from the beef itself. Baby Yukon Gold potatoes, chunky carrots, and wedges of green cabbage all go into that same rich, savory broth, soaking up every bit of flavor as they cook through. Slicing the brisket against the grain and spooning the cooking liquid over the platter is the kind of finishing move that makes this feel like a proper Sunday feast. A little whole-grain mustard and fresh parsley on the side round everything out without adding anything you'd need to second-guess. It's honest, hearty cooking at its best.

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Ingredients

6 servings

3 lb flat-cut corned beef brisket, with spice packet
1 medium yellow onion, quartered
Large Yellow Onion Organic Yellow Onions Kroger® Yellow Onions in 3lb Bag Oragnic Yellow Onions Yellow Onions
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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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