Shellfish Free Corned Beef and Cabbage
Few dishes hit the table with as much comfort and crowd-pleasing power as a slow-simmered corned beef brisket surrounded by tender vegetables. The brisket braises low and slow in a fragrant broth built from garlic, onion, bay leaves, peppercorns, mustard seeds, and the spice packet that comes right with the meat — no mystery ingredients, no hidden seafood-derived additives to worry about. Baby Yukon Gold potatoes and chunky carrots go in first, soaking up all that savory, spiced cooking liquid, and then the cabbage wedges follow, turning silky and sweet at the core without losing their shape. Once the beef rests and gets sliced against the grain, everything comes together on a big platter with a ladle of warm broth spooned over the top. A swipe of whole-grain mustard and a handful of fresh parsley finish it off beautifully, though the dish is honestly stunning on its own. It's the kind of one-pot meal that feels like a special occasion but asks very little of you beyond a little 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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