Here we go: make this for the whole family, those who are G-F as well as everyone else: Gluten Free Corned Beef and Cabbage Dinner!
Here in the USA, we typically see Corned Beef Brisket sold in supermarkets just around St. Patrick’s Day, but some specialty markets will carry it all year round. So, if you’re spotting it during May or September, grab it & you’re a lucky one; make this dinner and savor the flavors many times over and over. It’s easy to prepare, don’t be intimidated by the time element. It mostly does all the work while it’s simmering along. Let’s get you started.
- Info: Serves 4 to 5
- Prep time: 20 min.
- Cook time: 3 hrs.
- 2 to 2 ½ lbs Gluten Free Corned Beef Brisket ( here in Northeast USA, Boar’s Head brand and Freirich brand are both G-Free. Look at your labels carefully for those words!! )
- 2 Garlic Cloves. Peeled and smashed.
- 3 Carrots, Peeled and sliced into big chunks; about 2 in. long
- 1 large Yellow Onion, remove papers & sliced in quarters
- 5 Potatoes. Peeled of skin. I used 3 medium sized Yukon Golds and 2 medium sized Red Potatoes, just to have both flavors and tastes in there. But you can use one type.
- 1 Cabbage. Cut into quarters or fifths. Leave spine attached or it will fall apart while simmering.
- 2 Bay leaves
- 10 Peppercorns. Leave whole, don’t crush
- Dash of Thyme
- 1 tbl Salt
- Few Parsley Sprigs
- Water , enough to to cover meat well.
- Mustard. For serving at meal time as a garnish. A must for everyone I know!
It’s easy, so please don’t be discouraged. Remove meat from packaging and briefly rinse under water .
Take a large pot or Dutch oven and place meat inside. Add enough water to cover it well. Don’t skimp on the water, since it will be simmering for a long time. Cover it by approximately 2 inches.
Throw in ( well, not literally, ) the bay leaf, parsley, salt, peppercorns and thyme. Cover and bring to a boil. When you see it’s come to a boil, lower heat and simmer for 2 hrs. Occasionally, check to be sure it’s simmering on a light boil and after 1 hr, using 2 large spatulas or spider tool, gently turn over to reverse side. Be gentle. It’s getting very soft.
After 2 hrs, stick a fork or knife in the meat and it should be very tender and pierce right through. Using that spider tool or spatulas, remove to a large platter and cover meat with foil.
Add all of the vegetables to that pot and simmer for ½ hour. Veggies will be getting nice and soft, soaking up the flavors of that “broth”.
Re-position meat into the pot for another 15 minutes to reheat.
Remove meat to a carving board and slice to the thickness you prefer.
Serve on a large platter with the veggies along-side and provide your favorite type of mustard to accompany each bite. You can drizzle a little of the broth on top of the slices if you like. So good. Get ready for the compliments!!