Gluten Free Corned Beef & Cabbage Recipe
Updated Nov 20, 2025, Published Mar 01, 2017
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A Classic St. Patrick’s Day Feast
Nothing says St. Patrick’s Day quite like a hearty plate of Corned Beef & Cabbage. This comforting Irish-American classic is naturally gluten-free and remarkably simple to prepare, making it a wonderful main dish for both holiday celebrations and everyday family dinners. Slow-simmered corned beef becomes tender and flavorful, while onions, carrots, potatoes, and cabbage soak up all the savory goodness from the broth.
Even better, most of the cooking happens in one pot, so clean-up stays easy and stress-free. With just a few ingredients and a little simmering time, you can bring a traditional favorite to the table with very little effort.
Table of Contents
Why You’ll Love This Traditional Dish
This recipe is a staple for good reason. The slow simmer transforms a simple brisket into a melt-in-your-mouth centerpiece, and the vegetables become richly infused with flavor as they cook alongside the beef. Each bite feels warm, comforting, and deeply nostalgic.
Here are a few more reasons this dish shines:
- Naturally gluten-free
- One-pot cooking for easy clean-up
- Perfect for holidays, gatherings, or Sunday dinners
- Customizable with gluten-free beer
- Makes great leftovers
Whether you’re preparing a St. Patrick’s Day menu or craving a hearty comfort meal, this recipe never disappoints.
What You’ll Need
This classic dish uses simple pantry and produce staples:
- Corned beef brisket with seasoning packet
- Gluten-free beer (optional but adds depth)
- Bay leaves, peppercorns
- Yellow onions
- Carrots
- Red potatoes
- Cabbage
- Butter and fresh parsley
- Kosher salt and black pepper
Tips for the Best Results
Simmer Slowly
Resist the urge to rush the cooking process. A low, steady simmer keeps the corned beef tender instead of tough.
Add Vegetables in Stages
Potatoes, onions, and carrots need less time than the beef, and cabbage needs even less. Adding them at the right time ensures perfect texture.
Slice Against the Grain
Cutting the corned beef properly makes each bite ultra tender.
Season the Potatoes Well
Tossing the cooked potatoes with butter, parsley, salt, and pepper adds richness and freshness.
Serving Suggestions
This hearty meal is delicious on its own, but it also pairs well with:
- Gluten-free Irish soda bread
- Dijon or whole-grain mustard
- A crisp green salad
- Roasted root vegetables
- Gluten-free beer or cider
It’s also a wonderful meal to serve family-style in the center of the table.
Storage & Reheating
Leftovers taste just as wonderful the next day:
- Refrigerate: Store for up to 4 days in airtight containers.
- Freeze: Corned beef freezes well for up to 2 months (vegetables become softer but still usable).
- Reheat: Warm gently on the stovetop or in the microwave with a splash of broth to maintain moisture.
Frequently Asked Questions
Is corned beef gluten-free?
Most corned beef briskets are naturally gluten-free, but always check the packaging to ensure the seasoning packet doesn’t contain wheat-based ingredients.
Do I need the gluten-free beer?
No. It adds depth but is entirely optional. You can use water or gluten-free broth instead.
Can I make this in a slow cooker?
Yes! Cook on low for 8–9 hours or on high for 4–5 hours, adding cabbage during the last hour.
Can I make this dairy-free?
Absolutely. Swap the butter for your favorite dairy-free alternative.
How do I keep the vegetables from getting mushy?
Add potatoes and carrots after the beef has been simmering for 2 hours, then add cabbage during the last 15 minutes.
Why is my corned beef salty?
Corned beef is naturally salty due to the curing process. Rinsing the brisket before cooking helps reduce excess salt.
More Recipes for St. Patricks’ Day:
- Instant Pot Corned Beef & Cabbage – A faster version of this classic dish.
- Irish Colcannon (Gluten-Free) – Creamy mashed potatoes with cabbage or kale.
- Shepherd’s Pie (Gluten-Free) – Another cozy Irish-inspired dinner.
- Gluten-Free Irish Soda Bread – A perfect bread pairing for St. Patrick’s Day.
- Gluten-Free Beer Bread – Great for soaking up leftover juices.
Gluten Free Corned Beef & Cabbage Recipe
Ingredients
- 1 4-pound corned beef brisket (with seasoning packet)
- 1 12-ounce bottle gluten-free beer, optional
- 2 bay leaves
- 1 teaspoon black peppercorns
- 4 large yellow onions, peeled and quartered
- 1½ pounds carrots, peeled and quartered
- 8 medium red potatoes, scrubbed, eyes removed, and halved
- 1 head of cabbage, trimmed and cut into 6 or 8 wedges
- 2 tablespoons melted butter
- 2 tablespoons minced fresh parsley
- Kosher or fine sea salt
- Freshly ground black pepper
Instructions
- Place the corned beef and the seasoning it came with in a large Dutch oven or stockpot. Add the beer (if using), the bay leaves, and peppercorns. Cover with water, place the lid on the pot, and bring to a boil. Once it starts to boil, reduce the heat and simmer for 2 hours. Add the onions, carrots, and potatoes, and continue to simmer for another 30 minutes or until the potatoes are tender. Remove the potatoes and place in a mixing bowl. Add the cabbage to the pot and continue to simmer for another 15 minutes or until the cabbage is tender.
- Add the melted butter, parsley, and a large pinch of salt and pepper to the potatoes. Toss to coat and keep warm while the cabbage cooks.
- Remove the brisket and vegetables from the pot, slice the corned beef against the grain, and serve with the potatoes and vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
