Un-Corned Beef Brisket Dinner

St. Patrick’s Day is here and we’re celebrating! Shamrocks adorn the front door and I planned a nice evening at home for the two of us.  I’ve made many a corned beef dinner over the years, using this easy crock-pot recipe.

This year was a little different though, as we are dealing with several dietary restrictions in our household.  So in addition to being gluten free for me, my husband’s low sodium diet means that corned beef is not on the menu.

When you have dietary restrictions you get creative, and I was determined to make a gluten free, low sodium dinner that would meet with St. Patrick’s approval.  I started with a fresh beef brisket (not corned), and prepared it with all the usual seasonings, minus the salt.

I kept the same spice blend (no salt) from my original crock-pot recipe, and  used a combination of low sodium beef broth and club soda for the cooking liquid.

The verdict, I liked it better than regular corned beef.  Hubby said it was great too, so mission accomplished!

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4 servings


  • 1 tbsp. sugar
  • 4 garlic cloves
  • 3 tbsp. cider vinegar
  • 1 tbsp. grainy mustard

  • 2 lb. fresh beef brisket flat cut
  • 1 cup gluten free, low sodium beef broth
  • 1 cup club soda
  • 1 russet potato, cubed
  • 2 carrots, peeled and cubed
  • 1/2 sweet onion, diced
  • 1/2 head of cabbage, cut into wedges


Combine the first 8 ingredients, mustard seed through allspice.  Place half of the spices in a coffee grinder and process to a powder.  Place the remaining whole spices in a tea ball, or tie them in a bundle with cheesecloth.

In an electric chopper, add the powdered spices to the garlic, mustard and cider vinegar and process into a thick paste.

Rub the paste all over the brisket, cover and refrigerate for at least 4 hours  in a non-reactive dish.

Remove from the refrigerator, and place the brisket in a braising pan with lid, or a Dutch oven.  Arrange the potatoes and carrots around the brisket.  Position the tea ball or cheesecloth bundle in the pot so that it will be submerged in liquid.

Place the onions on top of the brisket.  Combine the beef broth and soda water and pour the liquid over everything.

Lay a sheet of foil over the pan, then place the cover over the foil for a nice tight seal.  Place in a 300º oven. for 2-1/2 hours.

Increase the oven temperature to 325º, add the cabbage wedges to the pot and spoon some of the braising liquid over the top.  Replace the foil then cover and cook an additional 1-1/2 hours, basting with liquid every half hour.

Here it is, the cabbage has cooked down but still retains some texture.

To serve, carve the brisket into thin slices, against the grain.

Arrange on a serving platter with the veggies and spoon the pan juices over everything.

Notes ♪♫  After a quick look at some brisket recipes, I noticed that most were cooked in beer.  Of course beer contains gluten, so this was not an option for me.  I substituted a combination of beef broth, for depth of flavor and club soda to tenderize the meat.  No, it did not taste like beer but it was very good.  I also made my own spice blend from single spices, which typically do not contain gluten as opposed to a purchased blend and it was both aromatic and delicious!  Always check labels for hidden gluten in prepared ingredients and condiments, like beef broth and mustard.

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Asian Chicken and Cabbage

With St. Paddy’s Day right around the corner you probably have cabbage in the fridge for your Corned Beef Dinner.  If so, be sure and save a chunk for this Asian inspired stir fry!  Fiber rich cabbage and whole grain brown rice make this a very healthy and diet friendly dish, and most of the ingredients are naturally gluten free (see notes).  Prepping veggies and rice the night before saves time and you will have a delicious meal on the table in minutes.

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Serves 4

The Lazy Gastronome



 Stir Fry

  • 16 oz. boneless chicken breast, cut into 1″ cubes
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • salt and red pepper flakes
  • 1/2 sweet onion, diced
  • 3 celery stalks, sliced thin
  • 1/2 red bell pepper, cut into strips
  • 3 garlic cloves, minced
  • 4-5 cups shredded green cabbage
  • 2 tbsp. olive oil
  • 1 tsp. toasted sesame oil

Whisk together

Whisk together



Brown rice is the perfect accompaniment to this stir fry.  I prefer brown rice for its flavor, texture and nutrition.  It does take longer to cook, (about 45 minutes) but it’s worth it.  Give the rice a 10 minute head start so it will be ready as you finish the dish.  Cook 1 cup brown rice in 1 cup water and 1 cup chicken stock.  Season to taste with salt and red pepper flakes.  (Note: If using a rice cooker, follow the given instructions for ratio of rice to liquid.)

Toast the sesame seeds, watching carefully that they don’t burn.

Next, heat a large nonstick skillet over medium and coat with 1 tbsp. butter and 1 tbsp. olive oil.  Brown the diced chicken on all sides, about 5 minutes.  It doesn’t need to be cooked through at this step, just get some color on the outside.  Season with salt and red pepper flakes.

Remove the cooked chicken from the skillet, set aside and keep warm.  Wipe the skillet clean.  Add 2 tbsp. olive oil and 1 tsp. sesame oil to the skillet.  Add the onions, celery, bell pepper and garlic, stir fry 5 minutes.  Return the chicken to the skillet.

Add all of the cabbage.  It looks like a lot but it will cook down.  Toss well.

Drizzle in the soy sauce mixture and toss well to combine.  Cover and cook 5 minutes more.

The cabbage should be wilted but still retain a little crunch.  Whisk the corn starch and chicken stock and add to the skillet.  Stir and toss until the liquid thickens.

Transfer to a serving platter and garnish with the toasted sesame seeds.  Serve with brown rice.

I actually like this dish more than the corned beef dinner.  My family gave it a big thumbs up and yours will too.  Please comment, like and share!

Notes: ♪♫ Most of the ingredients in this recipe are naturally gluten free.  Always check labels carefully and be sure that you are purchasing gluten free soy sauce and chicken broth.

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