Corned Beef and Cabbage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 corned beef gluten free
4 cups beef stock gluten free (can use water or stock)
1 head green cabbage (about 1 1/2 lbs.) cut into wedges
2 yellow onion cut into small wedges
4 carrots peeled and cut into 2 inch pieces
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Directions: |
Directions:Crockpot Method
Rinse corned beef brisket under clod water and pat dry
Place brisket in crockpot and cover completely with beef broth or water. Open and add the spice packet that comes with the corned beef, stir gently to incorporate spices
Set the crockpot to cook on the low setting for 8 hours.
After 7 hours, add the onions, carrots and cabbage wedges. Continue to cook for the remaining hour
Remove the brisket from crockpot and let rest in the center of the serving platter for 15 minutes
Remove vegetables from the cooking broth and arrange on the outside of the platter. Spoon 4-6 tablespoons of cooking liquid over the brisket. Cut against the grain and serve immediately
Dutch Oven Method
Rinse corned beef brisket under clod water and pat dry
Place brisket in dutch oven or large stock pot and cover completely with beef broth or water. Open and add the spice packet that comes with the corned beef, stir gently to incorporate spices
Bring the water to a rolling boil and then reduce to a simmer. Cook brisket at a simmer for 50 minutes per pound
For the last hour of cooking add the onions, carrots and cabbage. Continue to cook for the remaining hour
Remove the brisket from dutch oven and let rest in the center of the serving platter for 15 minutes
Remove vegetables from the cooking broth and arrange on the outside of the platter. Spoon 4-6 tablespoons of cooking liquid over the brisket. Cut against the grain and serve immediately |
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Personal
Notes: |
Personal
Notes: I prefer to use nitrate free corned beef; whatever you decide, make sure that the corned beef you choose is labeled gluten free. Like ham, corned beef may contain gluten. They usually put gluten free right on the front of the package. Depending on the size of the corned beef will determine how many people it will serve. It is recommended 3/4 to 1 pound per person before cooking, hopefully you will have some leftovers.
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