Gluten Free Corned Beef & Cabbage Recipe
This is the classic Irish-American feast perfect for St. Patrick’s Day celebrations.
Servings: 6 Servings
Calories: 593kcal
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
Calories: 593kcal | Carbohydrates: 72g | Protein: 31g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 91mg | Sodium: 2019mg | Potassium: 2482mg | Fiber: 13g | Sugar: 17g | Vitamin A: 19340IU | Vitamin C: 134.2mg | Calcium: 159mg | Iron: 6mg