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.