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  • Jefferson Adams
    Jefferson Adams

    Easy Corned Beef and Cabbage (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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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    Guest tina

    I didn't realize how long it took to cook corned beef... never used parsnips in it.....looking forward to trying this version.

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    Guest Michelle

    Posted

    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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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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    Scott Adams
    5 pounds corned brisket of beef
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    3 onions, peeled and quartered
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    Melted butter (about 4 tablespoons)
    Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. ...


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