Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Corned Beef
0

12 posts in this topic

Does anyone know if corned beef is safe? It is time for some Irish food and I love Corned beef and cabbage.

Thanks, Debbie

0

Share this post


Link to post
Share on other sites


Ads by Google:

I don't know why corned beef wouldn't be safe. The ingredients are usually beef and salt. Both of those are completely gluten-free. If the beef is smoked it is still gluten free if the smoke is from wood, which it has been in every case that I have seen. Bon apetit! Cabbage is also gluten-free.

0

Share this post


Link to post
Share on other sites

Yes, I love corn beef mixed with onions and Mayo for sandwiches :P

0

Share this post


Link to post
Share on other sites

If you want a really nice corned beef and cabbage meal, this is one of my specialties. You'll need a big pan- we tend to use a pressure cooker without the lid, or a wok.

Make up some mashed potato. Make it really, really runny. Add one can of corned beef per two people, one can of baked beans and one of diced tomatoes per two people, and as much cabbage, carrot and onion as you think you'll need. Then add more onion.

Add enough water to make it soupy, some mixed herbs, stir it up well and then add about a tablespoon [heaped] of gravy poweder. [i really hope you can get that gluten-free where you are]

Keep stirring. This is really important, because when it burns, it really burns. It should thicken up to the consistency of wet cement, and go a darkish browny-red. When you can stand the spoon up on its own, its boiling thoroughly and all the lumps of corned beef have broken down into a smooth paste, its done.

Don't try and put it on a plate.

This stuff tends to last us a few days at a time.

0

Share this post


Link to post
Share on other sites
If you want a really nice corned beef and cabbage meal, this is one of my specialties. You'll need a big pan- we tend to use a pressure cooker without the lid, or a wok.

Make up some mashed potato. Make it really, really runny. Add one can of corned beef per two people, one can of baked beans and one of diced tomatoes per two people, and as much cabbage, carrot and onion as you think you'll need. Then add more onion.

Add enough water to make it soupy, some mixed herbs, stir it up well and then add about a tablespoon [heaped] of gravy poweder. [i really hope you can get that gluten-free where you are]

Keep stirring. This is really important, because when it burns, it really burns. It should thicken up to the consistency of wet cement, and go a darkish browny-red. When you can stand the spoon up on its own, its boiling thoroughly and all the lumps of corned beef have broken down into a smooth paste, its done.

Don't try and put it on a plate.

This stuff tends to last us a few days at a time.

Now that is an interesting receipe. Do you serve it like soup? Also, I am not sure I have ever seen corned beef in a can in Ohio. I usually buy it as a roast style piece of meat. I love new dishes to make so I am going to look for canned corn beef on my next shopping trip. Thanks again.

0

Share this post


Link to post
Share on other sites




I don't know why corned beef wouldn't be safe. The ingredients are usually beef and salt. Both of those are completely gluten-free. If the beef is smoked it is still gluten free if the smoke is from wood, which it has been in every case that I have seen. Bon apetit! Cabbage is also gluten-free.

The times I have read the package label I have always found my favorite term "natural flavoring" I always get stumped on that terminology. I just dont want to get sick. I am just getting over my Christmas accidental glutening. Don't want to start all over.

0

Share this post


Link to post
Share on other sites
The times I have read the package label I have always found my favorite term "natural flavoring" I always get stumped on that terminology. I just dont want to get sick. I am just getting over my Christmas accidental glutening. Don't want to start all over.

Another solution is to take a beef brisket, which is the same cut of meat, and add your own seasoning and cook it as you would a corned beef. Corned beef is beef brisket that is cured or brined in salt, not smoked. Cloves, bay leaves and peepercorns is what is in the little seasnoing packet you get with the conred beef. It wont be exactly the same, as your meat wont be brined

Another idea is to brine your own brisket, making a turer version of conred beef. You could infact rbine your own brisket.

I ahve included directions from Cookc.com on brining and curing your own croned beef.

It does take a few days, but this way you are guaranteed a safe corned beef.

HOME-CURED CORNED BEEF

7 qts. water

3 c. kosher salt, approx.

1 raw egg in the shell for testing brine

1 (6 to 9 lb.) brisket of beef

3 cloves garlic, peeled

20 cloves

20 peppercorns

1 bay leaf

6 sprigs fresh thyme or 1 tsp. dried

1/2 tbsp. saltpeter, available in drug stores

1. To cure the brisket, you will need a large earthenware, enamel or stainless- steel crock. Do not add the meat to the crock at this time.

2. Pour the water into the crock and add the salt, stirring to dissolve it. Add the egg. The egg is used to test the salt content of the brine. If the egg floats in the solution, it is ready. If it does not float, continue adding salt, a little at a time, stirring to dissolve, until the egg floats. Remove the egg.

3. Add the brisket to the brine. Add the garlic, cloves, peppercorns, bay leaf, thyme and saltpeter. Stir well. Place a clean, heavy weight on the meat to make certain it is covered. Place a lid on the crock and refrigerate for from 8 to 12 days. Turn the brisket occasionally, but keep it weighted down.

4. When ready to cook the corned beef, remove it from the brine and rinse it well. Follow the instructions below for cooking corned beef. Yield: One six to nine pound corned beef.

Hope this is helpful

0

Share this post


Link to post
Share on other sites
Now that is an interesting receipe. Do you serve it like soup? Also, I am not sure I have ever seen corned beef in a can in Ohio. I usually buy it as a roast style piece of meat. I love new dishes to make so I am going to look for canned corn beef on my next shopping trip. Thanks again.

I tend to serve it like soup, although to be honest, you can eat it with a fork! This is one of the meals I grew up on as a kid. Its one to warm you up after a hard day, and it re-heats beautifully. I like to add a lot of red and black pepper to mine, to give it some extra oomph, although it also goes nicely with white pepper and with your average supermarkert cajun spice blend.

I've never seen corned beef except in cans... reigonal differences eh? If you buy it in a lump, you could probably blend it down soft in a food processor, which would probably have the same effect.

0

Share this post


Link to post
Share on other sites

I sent an e-mail to Boyle's Famous Corn Beef Company. They are pretty well known in this area. I'll post if/when I recieve any info from them .

-Jessica :rolleyes:

0

Share this post


Link to post
Share on other sites

Does anyone know if corned beef is safe? It is time for some Irish food and I love Corned beef and cabbage.

Thanks, Debbie

Hi, I found this post when searching on Google and I am erring on the side that it probably DOES contain gluten until I find some concrete proof otherwise. I found out last year when we began the gluten-free/CF diet for our 2 1/2 year old son (with Autism) via several local butchers that most pre=packaged meats are injected with a water and gluten substance. Why, I have no idea. This is why all sliced meats are unsafe to eat for people wishing to avoid Gluten, that is unless you purchase the pre-packaged sliced meats which clearly state on the label "Gluten Free".

0

Share this post


Link to post
Share on other sites

Hi, I found this post when searching on Google and I am erring on the side that it probably DOES contain gluten until I find some concrete proof otherwise. I found out last year when we began the gluten-free/CF diet for our 2 1/2 year old son (with Autism) via several local butchers that most pre=packaged meats are injected with a water and gluten substance. Why, I have no idea. This is why all sliced meats are unsafe to eat for people wishing to avoid Gluten, that is unless you purchase the pre-packaged sliced meats which clearly state on the label "Gluten Free".

While this might be true in some places (although I highly doubt it), it is most certainly not the case in the United States or Canada. Gluten in prepared meat is extremely rare. In the US, if wheat is present, no matter how small the quantity, it must be clearly disclosed on the label.

1

Share this post


Link to post
Share on other sites

I was just on the Johnsonville site, as I wanted to know if their brats (well, not beer brats, obviously! ;) ) were g.f. It looked as if most of their products were gluten-free., with exception of course of beer brats, and sausages containing teriyaki-type stuff, etc.

Not nearly as good as Redhook brats, but hey--at least I'll be able to eat brats again!

It's good to know for sure that corned beef (and most packaged meats) are g.f., as I made killer corned beef and cabbage last month!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,145
    • Total Posts
      919,571
  • Topics

  • Posts

    • I found when I went gluten free I started eating more dairy and that gave me worse stomach aches and bloating than the gluten did. So now I have to avoid gluten and dairy.  Maybe you have a similar problem with something you are eating.  I hope you feel better soon.  
    • Hi! I received my "official" celiac diagnosis last week. I had an endoscopy last month that was originally looking for ulcers and h. pylori, but they did some biopsies of my duodenum since they were in the neighborhood and the biopsy came back "consistent with Celiac's disease" and later. They urged me to get my blood checked and follow up with my primary doctor. My blood work came back negative, but my doctor was confident it's Celiac so told me to stay away from gluten. I've been completely gluten free (or to the best of my knowledge) for 2 weeks now, and my results are mixed. At first, I felt great! My stomach was no longer CRAZY bloated once I stopped eating pasta and bread, my acne started healing, and the red rash on the back of my arms started to fade. That was the first few days. Lately, though, my acne is once again flaring up and I've been SO EXHAUSTED. I feel so tired all the time. Even now I have fatigue in my head, limbs, and I could hardly walk or move my body earlier today. I'm overweight and I like to go to the gym, but what used to be an easy workout for me is kicking my ass! I used to go to the gym and tear it up: HIIT on the treadmill followed by 40 minutes of heavy weight lifting. Now I can hardly finish 3 reps in my first set without feeling like a nap. I can't run anymore because my body feels clumsy and heavy. Also, I'm still bloated. I don't suffer from painful, acute bloating, but I struggle to pass gas and I look like I have pregnant belly. I think I'm also retaining water all over my body, and I'm not sure if that's normal? For whatever reason, I have this belief that water is mainly retained in the core and not arms, legs, and face. Anyway, I'd love to hear what you have to say/what you've experienced. Is this typical to first going gluten free?
    • Thanks Stephanie & Gemini for the info. that the 4 of 5 doesn't apply to children. I wasn't aware of that until now. 
    • I think the posters above have given you very good information and I will throw in my 2 cents worth.  I am surprised that they did not test her DGP IgA also.  I am sure that would have been positive.  They switched off with antibody classes and usually they do both tests for both antibodies.  IgA is more specific to Celiac but the IgG is also useful.  The testing shows your daughter is producing antibodies to the gluten in her diet. (DGP IGG). THe tTg shows positive for some damage or inflammation. You know........your daughter is only 4.  She hasn't been on the planet or eating gluten that long. It can take years for enough damage to occur for it to be able to be found on biopsy.  I would say it is highly likely that this is Celiac, especially with her symptoms. But because the damage hasn't graduated to bad enough yet, they won't diagnose her. I think you need to do what others have said and get all copies of testing and find someone else who will take a look and give a diagnosis, especially if they have you do a dietary trial and her symptoms go away.  That might be the only recourse if you want faster proof. I know I would want faster.  I would not really be happy if I thought I had to keep feeding her something that was making her sick.  If you keep her on gluten long enough, the diarrhea will probably show up. BTW.........the criteria mentioned regarding diagnosis does not apply to kids.  I know it's silly and stupid but most leading Celiac specialists do not go by this criteria for kids.......adults only.  Keep that in mind because it might come up.  You could recognize it but they might not. Have you considered gene testing, to help bolster a diagnosis? As far as false positives go, it's the other way around. False negatives happen more frequently than many people think.  It's a recurring theme here.  With her symptoms, which is what I had, a bloated belly and tummy aches are telling.  Have they tested her for lactose intolerance?  That can cause similar symptoms, although it sure won't raise those 2 blood tests.  Keep looking for Celiac because there are many red flags here.
    • This 4 out of 5 criteria does not apply to children. I was never given a reason why, but it isn't.     That said, you may try to get a second opinion from another GI who may be willing to give her a firm dx.  We were in your boat 6 years ago and while I'm sure I'll get slammed for it, I wish we had kept gluten in our kiddos diet till he scoped positive for a variety of reasons.  Again, even family is different and you have to find what is best for you!
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,177
    • Most Online
      1,763

    Newest Member
    lolobaggins
    Joined