BLE friendly, low carb, gluten free
So this might be after the fact, but I wanted to share with you a new way to do St. Patty’s day.
This year I wanted to try a different technique when it came to our St. Patricks day feast. Besides the smaller portions and lower calories, I wanted to cook a little different too.
Usually, I would load up the crockpot with the usual suspects; corned beef (not traditional, but tasty!), potatoes, carrots and cabbage. But I was getting tired of greasy veggies, and half of those vegetables would disintegrate anyways. I have always been found of the Dutch oven, and I figured I could give it a shot, what’s the worst that could happen…a ruined dinner?
Luckily, it was not ruined, in fact I have found a new way of making this meal. It is all about staging the food, and timing each stage. Sure, you will need to be around the kitchen for a few hours, but have some guests over and use that time to catch up before feasting (in moderation) on your not at all Irish (seriously, there is no corned beef in Ireland) St. Patty’s day meal!
- 1 3 pound “flat” corned beef brisket (look for brands that are sugar free), the “point” cut is more fatty so try and avoid it.
- 1 medium yellow onion, cut into 1/8ths
- 1 pound carrots, cut into two inch pieces
- two celery stalks, cut into two inch pieces
- 1 pound peeled parsnip (you can use spuds if you would like), cut into two inch pieces
- 1 medium head green cabbage, cut into 1/8ths and most of core removed
- 3-4 garlic cloves, peeled and smashed (don’t mince)
- 1 can beer (not too dark)
- 2 cups homemade or low sodium chicken broth
- salt and pepper to taste (remember the corned beef will be well seasoned already)
- 1 tablespoon canola oil
Preheat oven to 325F and heat your Dutch oven on medium high heat; add oil, and when it starts to shimmer add your onions, carrots and celery. Cook veggies until some browning occurs and add the garlic (cook until the garlic is fragrant).
Pour in beer and scrap bottom of pan to release any bits, and add the corned beef. Next, pour in the chicken stock. Cover and allow the liquid to come to mild boil, then place the Dutch oven in the oven.
Set a timer for one hour; after one hour, turn corned beef over and return covered back to the oven for one more hour. Turn corned beef again, and add the parsnips, returning covered back to oven for another hour. The last step is to place the cabbage wedges on top of the meat and veggies, using them as a raft if you will. Cover and return to the oven for 30 minutes; after that, remove the Dutch oven from the oven and leave it covered for 10 minutes.
You should let the corned beef rest for 10 minutes before slicing(discard any fat that is still attached. In the meantime, you can arrange the vegetables on a serving platter. I usually reserve the liquid for a soup or something, just follow along the guidelines of the other stocks I have posted.
You will be surprised by how tender everything is, and a lack of grease that usually saturates everything. The cabbage, in particular, was wonderful and the parsnips held their shape instead of disintegrating into the liquid. All in all it was a success, and I can’t wait till next year!
So go crank up some Flagging Molly and give this tasty treat a shot. Erin go Bragh!