Yeast Free Corned Beef and Cabbage
Corned beef and cabbage is one of those deeply satisfying one-pot meals that feels like a warm hug — tender, savory brisket surrounded by buttery potatoes, sweet carrots, and soft cabbage wedges, all simmered together in a richly spiced broth. The good news for anyone avoiding yeast is that this dish is naturally free of it from start to finish, with no bread, no beer, and no fermented ingredients sneaking into the pot. The brisket braises low and slow with whole peppercorns, mustard seeds, bay leaves, and the included spice packet, building deep flavor the old-fashioned way. Aromatics like smashed garlic and quartered onion do the heavy lifting, so there's no need for any yeast-derived shortcuts or additives. The vegetables go in toward the end, which keeps the potatoes fluffy and the cabbage tender without turning to mush. A spoonful of the cooking broth ladled over the platter ties everything together beautifully, and a little whole-grain mustard on the side adds a sharp, punchy finish. It's a classic for a reason, and this version keeps things clean, simple, and genuinely delicious.
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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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