Turkey Free Corned Beef and Cabbage
Corned beef and cabbage is the kind of one-pot meal that fills the whole kitchen with a deeply 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 fork-tender and rich by the time it's done. Baby Yukon Gold potatoes and sweet carrots soak up all that seasoned cooking liquid, and the cabbage wedges go in last so they stay tender without turning to mush. Every component on the platter has been kissed by the same broth, which is what makes this dish taste so cohesive and satisfying. Because the whole recipe is built around beef, root vegetables, and cabbage, there's no need to scrutinize labels or swap anything out — it's naturally free of poultry from start to finish. A swipe of whole-grain mustard alongside each slice of beef ties everything together with a little sharpness that cuts through the richness beautifully. This is hearty, crowd-pleasing comfort food that practically cooks itself.
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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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