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Corned Beef and Cabbage (Gluten-Free)


The finished corned beef and cabbage. Photo: CC-bobjudge

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.

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Ingredients:
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

Directions:
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.

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2 Responses:

 
tina
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Mar 2011 12:13:31 AM PDT
I didn't realize how long it took to cook corned beef... never used parsnips in it.....looking forward to trying this version.

 
Michelle
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
22 Mar 2013 8:26:22 AM PDT
I thought the spice packet had gluten ingredients in it. That is the whole reason for a specific gluten-free Corned Beef and Cabbage recipe... Won't try this, every packet I've read says the ingredients aren't gluten free.




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If you're going to continue to push for a diagnosis stay on gluten! A break could lead to a false negative. It's a lot harder to go off it and then go back on...

I still prefer steaming, but I wash my white rice throughly. I purchase California rice which has a lower level of arsenic. Moderation is key to most everything! ?

I eat pretty much grain free just fine, I eat fats instead. But on a side note I posted some specialty and grain free options as of late in the food alternative page where I list companies and food product alternatives. I honestly just welcomed bread back into my life, I found a company that makes grain free bread out of nut flours. Given you have to toast the dang bread to use it well but seems to work decently. Pasta there are carb free versions out there, and there are ones made with quinoa, buckwheat, or other grains, I even know one company that makes nut flour based ones. You can get these gluten-free options and avoid the rice. As to levels of arsenic they do test foods for these, and all should be safe, the trace amounts and the sheer amount you would have to eat to get effected is staggering, a bit of rice will not hurt you regardless if your concerned I know gluten-free watchdog does arsenic testing on products you could check and find the "safest ones" for your concerns.

I've forgotten them, just remember the good stuff. Weekends in Baja or Vegas or up Pacific highway to see the Redwoods and Frisco. Watching the sunrise at Mount Soledad and watching it drop into the Pacific in the evening. Carne Asada Burritos on Garnet* Solana beach ale* Gorgeous women entranced by my exotic accent, humboldt county weed, raves at the romper room, *1.99 are you out of your mind Denny Breakfasts, Christmas on the beach, *Beers in the gaslamp quarter. I need one of these * which by the power of my imagination have magically become gluten free AANNNYWAAY... Arsenic in rice. Yeah.

Oh, it definitely struck me as very odd! It also says "no significant increase in intraepithelial lymphocytes". That's their favorite word I guess! My blood work pre-biopsy also showed increase lymphocytes and my primary doctor said it usually means increased inflammation. Doing all the things I can now---filing a complaint, I've emailed my doctors to tell them I'm upset and don't think I received proper care, I'm in the process of trying to see a naturopath that diagnosed a friend of a friend w celiac. I'm going to see if i can get the other blood work done with them---and I've been gluten free for a week and a half!