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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- 1 tbsp. mustard seed
- 1 tbsp. coriander seed
- 1 tbsp. peppercorns
- 2 tsp. fennel seeds
- 2 bay leaves
- 1/2 tsp. red pepper flakes
- 3 whole cloves
- 4 allspice berries
- 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.