Healthy Corned Beef and Cabbage

DISCLOSURE: Please note these statements have not been evaluated by the Food and Drug Administration. This is for informational purposes only and is not intended to diagnose, treat, cure or prevent disease. While I am certified in modalities such as Yoga, Aromatherapy, Reiki and Hypnotherapy, I am not a doctor or medical professional. I am simply a mother who is passionate about health and wellness and sharing my experiences and testimonials. In addition, links in posts are affiliate links to help support Yogi Mami Yum

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With St. Patrick’s Day coming up it is only fitting that I share with you my recipe for healthy corned beef and cabbage. It’s easy, delicious and I know you will love it!

I make this traditional Irish dish every year on St. Patrick’s day but it wasn’t until last year that I even thought about attempting to make my own homemade version. The store bought stuff is usually loaded up with nitrates, sodium and other additives. I was inspired to try making my own and began to look around at different recipes online. It is a bit time consuming in the fact that you have to brine it 7-10 days ahead of time, but other than that it is actually rather simple to make! I love making my own because I can control the ingredients, eliminate any additives that are in it and make it into a healthy meal for my family!

Healthy Corned Beef and Cabbage Recipe:

Making the brine:

In a large pot on the stove add the water and all other ingredients except the meat. Bring water to a boil, stir and turn water off. Let water completely cool. Place meat and pour cooled brine and seasonings into the container and let it still in the refrigerator for 7-10 days.

Making Healthy Corned Beef and Cabbage:

When you are ready to cook the meat remove it from the brine and rinse it under cold water. Add to a large pot with water and add chopped onion, celery and carrots. I like to add about a cup of the brine to my pot (discard the rest) and add a dash of salt and pepper and bring to a boil. Turn down to a simmer, cover and let sit for 2-3 hours until meat begins to fall apart and shred. I like to add cut up potatoes and some cabbage leaves to my pot. I usually add the potatoes the last hour or so and the cabbage usually the last 30 minutes. Serve and enjoy!

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Disclaimer: Please note: I am not a medical professional, the information provided is strictly for informational purposes. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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