Walnut 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 the included spice packet, whole peppercorns, mustard seeds, garlic, and bay leaves, filling your kitchen with an aroma that makes it genuinely hard to wait. Once the meat is fork-tender and rested, the same rich broth does double duty, cooking the baby Yukon Gold potatoes, carrots, and cabbage wedges until everything is perfectly soft and deeply flavored. Sliced against the grain and fanned out alongside the vegetables on a platter, it's the kind of meal that looks impressive without requiring any complicated technique. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about unexpected additions hiding in a sauce or seasoning blend. A spoonful of whole-grain mustard and a handful of fresh parsley at the end brighten the whole dish and give it a little lift. This is honest, hearty cooking at its best.
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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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