Whole 30 Corned Beef and Cabbage

Total time3 hr 30 min

Prep time15 min

Cook time3 hr 15 min

4.6

(18)

Corned beef and cabbage is one of those deeply satisfying, stick-to-your-ribs meals that feels like a celebration even on a random weeknight. The challenge with this dish is that many store-bought corned beef products sneak in sugar or off-plan additives — so reading that label carefully (or sourcing a compliant brisket) is the key move here. Once you've got the right cut, the whole thing comes together in a single pot with nothing but real, whole ingredients: aromatics, root vegetables, and a head of cabbage that soaks up all that savory braising liquid. The brisket slow-simmers until it's genuinely fork-tender, and the potatoes and carrots go in toward the end so they stay hearty without turning to mush. Cabbage wedges finish last, picking up every bit of flavor from the spiced broth. A spoonful of whole-grain mustard on the side (just make sure it's a compliant brand) ties everything together beautifully. It's the kind of one-pot dinner that proves eating clean doesn't mean eating boring.

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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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