Wheat Free Corned Beef and Cabbage
Few dishes hit as hard as a pot of corned beef and cabbage simmered low and slow until everything is meltingly tender and fragrant. The beauty of this recipe is that it's naturally built around whole, unprocessed ingredients — beef, root vegetables, cabbage, and aromatics — with no flour, breading, or grain-based thickeners anywhere in sight. That makes it a genuinely satisfying option for anyone navigating wheat sensitivities without having to swap or substitute a single thing. The brisket braises in its own spiced broth alongside baby Yukon Golds and carrots, so by the time the cabbage wedges go in, the whole pot is deeply flavored and practically cooking itself. Sliced against the grain and arranged over those soft, broth-soaked vegetables, the beef is tender enough to cut with a fork. A spoonful of whole-grain mustard on the side pulls everything together with a sharp, tangy finish — just double-check your mustard label to confirm it's wheat-free before serving. This is the kind of one-pot meal that feels like a special occasion but asks very little of you in return.
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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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