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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:
- 1 Tbsp whole allspice berries (where to buy)
- 1 Tbsp whole mustard seeds- brown or yellow (where to buy)
- 1 Tbsp coriander seeds (where to buy)
- 1 Tbsp whole cloves (where to buy)
- 1 Tbsp whole black peppercorns (where to buy)
- 9 whole cardamom pods (where to buy)
- 6 large bay leaves, crumbled (where to buy)
- 1/2 stick cinnamon (where to buy)
- 5 chopped garlic cloves
- 1 gallon water
- 2 cups Pink Himalayan Sea Salt (where to buy)
- 1/2 cup brown sugar (where to buy)
- 3.5 lbs of Beef Brisket (preferably grass-fed)
- Large container, with a cover to fit in the fridge. You can use a crock like this (where to buy) or this is what I use (where to buy)
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!
