Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
This is doubtless the best time of year to buy corned beef. In anticipation for Saint Patty’s festivities, it’s almost always on sale. Corned beef generally comes with a packet of cooking spices and while I’ve seen a lot of recipes omit them, a good supermarket will send you home with decent spices worth using. Give them a once-over to make sure they’re gluten-free. This version has an added kick from the beer, so definitely go gluten-free there. However, whether you’re Irish or not, classic corned beef and cabbage simply tastes like home.
Check Celiac.com's Gluten-free St. Patties checklist for gluten-free corned beef.
1 4-5 pound corned beef, with spice mixture
1 head cabbage, quartered
6 red potatoes, quartered
4 large carrots, peeled and chopped
2 parsnips, peeled and chopped
2 onions, peeled and roughly chopped
1 bottle gluten-free beer
½ stick melted butter seasoned
Salt and pepper to taste
Place corned beef and spices in a large Dutch oven or pot with enough water to cover. Add beer and bring to a boil and then reduce heat to low. Let simmer for about 5 hours.
After 4 hours, add potatoes, carrots, parsnips and onions. Let simmer for another 40 minutes. Add cabbage and cook for the remaining 20 minutes.
Remove corned beef to a platter. Toss vegetables in melted butter and season with salt and pepper. Serve with vegetables piled around corned beef.