Delicious homemade corned beef and cabbage dinner is one of my favorite dishes for St. Patrick's Day! It is naturally gluten free too!
13-pound corned beef brisket
311-12 ounce bottles gluten-free beer
10-12cupscold waterto cover
8carrotscut in quarters
4stalks celerycut in quarters
1teaspoonwhole black peppercorns
4whole allspice berries
1large head green cabbageabout 2 pounds, cut into 8 thick wedges
6small new potatoesabout 2 pounds, skin left on, halved
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.
Be sure to check with your butcher that your meat is gluten free.
Gluten-Free Corned Beef and Cabbage https://www.stockpilingmoms.com/glutenfree-corned-beef-and-cabbage/