Corned Beef and Cabbage

This is the ultimate St. Patrick’s day treat, and once the bane of the health-conscious. Watch how quickly it turns into one of the healthiest meat dishes you will ever love! Gluten-free, low-carb, Paleo, and keto-friendly.

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Ingredients

1. 2 lbs / 900 g extra-lean grass-fed beef brisket, raw
2. ½ cup pickling spice (no sodium, nitrites, saltpeter) or
3. 1 whole allspice berries or ½ tsp / 4 g ground allspice
4. 1 Tbsp whole mustard seeds (brown or yellow)
5. 1 Tbsp coriander seeds
6. 1 Tbsp red pepper flakes
7. 1 Tbsp whole cloves
8. 1 Tbsp whole black peppercorns or 10 juniper berries
9. 6 cardamom seeds or ½ tsp ground cardamom
10. 6 large bay leaves, crumbled
11. 1 tsp dill seeds
12. 2 teaspoons ground ginger
13. ½ tsp ground mace
14. ½ stick cinnamon
15. ½ gallon / 2 litres water
16. ½ cup / 120 ml raw beet juice, warm (optional)
17. 1 Tbsp / 14 ml blackstrap molasses
18. 2 large carrots
19. 3 small white onions
20. 1 medium head cabbage

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Directions

1. Place the brisket in a large pot or Dutch oven. Add the water, molassese, and salt or substitute (if desired), stirring to combine
2. Place all the seeds, berries and bay leaves in a piece of cheesecloth and tie with a piece of cooking twine; if using any ground spices, stir them into the liquid. Add the cheesecloth. Place the pot over high heat and bring to a boil.
3. Reduce heat to medium-low, cover, and simmer for 2 hours.
4. Meanwhile, quarter the onions, cut the carrots into 1-inch / 2½-cm chunks, and slice the cabbage into 2×2-inch / 5×5 cm pieces.
5. When the beef has reached the 2-hour mark, add the vegetables to the pot, and simmer for another 30 minutes, or until all ingredients are tender.
6. Remove the vegetables from the pot and lay on a serving dish in a circle. Remove the brisket from the pot, and thinly slice across the grain.
7. Place the slices in the center of the serving dish, or if a pink color is desired, soak the slices in a mixture of 1 cup of the cooking liquid and raw beet juice for 5 minutes before placing on the serving dish.

Serve hot with your favorite mustard or horseradish sauce. Leftovers can be enjoyed in sandwiches (2 bread slices = 2 carb servings) or alongside potatoes (½ cup = 1 carb serving). Serving size: 2 oz / 60 g beef + 1 cup / 240 ml vegetables Exchanges per Serving: 2 Protein, 1 Veg

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