Paleo Corned Beef and Cabbage
Transform your St. Patrick’s Day feast or everyday dinner with this hearty yet health-conscious Paleo Corned Beef and Cabbage recipe! Made entirely grain-free and without refined sugars, this dish showcases tender, slow-cooked beef brisket infused with a blend of aromatic spices like crushed coriander, mustard seeds, juniper berries, and allspice. Nestled alongside vibrant carrots, celery, and onion and paired with buttery ghee-seared cabbage, this recipe delivers robust, savory flavors that satisfy without compromise. Perfect for anyone following a paleo lifestyle, this comforting dish is easy to prepare in a Dutch oven or slow cooker and makes an ideal centerpiece for gatherings or cozy weeknight meals. A classic reinvented, this corned beef and cabbage is sure to please your taste buds and support your clean-eating goals!
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 3 tablespoons kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon crushed coriander seeds
- 1 tablespoon crushed mustard seeds
- 1 teaspoon crushed allspice berries
- 1 teaspoon crushed juniper berries
- 1 teaspoon ground ginger
- 3 bay leaves
- 4 whole garlic cloves
- 4 medium carrots
- 3 celery stalks
- 1 large yellow onion
- 6 cups water
- 1 head green cabbage
- 2 tablespoons ghee
Instructions
Rinse the beef brisket under cold water to remove any excess juices and pat dry with paper towels.
In a small bowl, combine kosher salt, black pepper, crushed coriander seeds, crushed mustard seeds, crushed allspice berries, crushed juniper berries, and ground ginger.
Rub the spice mixture evenly over the surface of the brisket, ensuring all sides are coated.
Place the brisket in a large Dutch oven or slow cooker. Add bay leaves and whole garlic cloves.
Peel and chop carrots into large chunks. Chop celery stalks and quarter the onion. Add them around the brisket in the Dutch oven.
Pour the water over the brisket and vegetables, ensuring the beef is mostly submerged.
Cover the Dutch oven with its lid and place it in a preheated oven at 300°F (150°C) for 4 1/2 to 5 hours, or until the brisket is fork-tender. Alternatively, set the slow cooker on low and cook for 8-9 hours.
About 30 minutes before the brisket is done, cut the cabbage into large wedges, removing the core.
In a large pot, melt ghee over medium heat and add cabbage wedges along with a ladleful of cooking liquid from the brisket pot. Cover and cook until the cabbage is tender, about 20-25 minutes.
Once the brisket is cooked, remove it from the pot and let it rest for 10 minutes before slicing against the grain.
Serve the sliced brisket with cooked cabbage, carrots, celery, and onion. Drizzle some of the cooking liquid over the top for additional flavor.
Nutrition Facts
Calories |
3774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1359 mg | 453% | |
| Sodium | 10836 mg | 471% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 32.8 g | ||
| Protein | 413.4 g | 827% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 642 mg | 49% | |
| Iron | 43.4 mg | 241% | |
| Potassium | 6088 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
