Gluten Free Corned Beef and Cabbage

This is one of my favorite dishes for St. Patrick’s Day! I love that it can be made naturally Gluten Free too! It is a recipe my family loves too! Remember if you like this recipe then “Pin It” – it is a great way to bookmark recipes that you want to make later!

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Gluten-Free Corned Beef and Cabbage

Source: Living Without

Recipe type: Main

Prep time: 30 mins

Cook time: 4 hours

Total time: 4 hours 30 mins

Serves: 6

Ingredients

1 (3-pound) corned beef brisket
3 (11-12 ounce) bottles gluten-free beer
10-12 cups cold water, to cover
1 onion, quartered
8 carrots, cut in quarters
4 stalks celery, cut in quarters
2 bay leaves
1 teaspoon whole black peppercorns
4 whole allspice berries
2 whole cloves
1 large head green cabbage (about 2 pounds), cut into 8 thick wedges
6 small new potatoes (about 2 pounds), skin left on, halved
Fresh horseradish, optional

Instructions

Place corned beef in a large Dutch oven with a tight-fitting lid. Add gluten-free beer, water, onion, carrots, celery, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Reduce heat to barely a simmer and cook until tender, about 3 to 4 hours.
Remove corned beef from liquid and cover with parchment or foil to keep moist and warm.
Add cabbage and potatoes to the cooking liquid and bring to a boil. Cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage and potatoes to a large platter. Slice the corned beef across the grain of the meat into thin slices. Ladle some of the hot cooking liquid over the corned beef. Serve immediately with fresh horseradish, if desired.

Notes

Be sure to check with your butcher that your meat is gluten free.

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Thanks Living Without for this recipe and picture.