My mom used to make pot roast, with veggies cooked in the meat broth. I always liked the veggies best back then, meltingly tender and flavored with rich hearty meaty flavor. She made corned beef and cabbage once in a while, but I didn’t like the strong, salty flavor as much. Corned beef is definitely not something I could eat now, being insanely salty and cured with nitrates, both of which are migraine triggers. You need to boil it three times (and throw away the water) to make it edible. Instead, I bought an outside bottom round roast of grass-fed beef, read up on braising, and gave it a try to come up with this Irish-inspired beef with cabbage. I opted against using the slow cooker for the vegetables, so as not to overcook them. (The second time I made it, the beef absolutely fell apart. The photograph is from my first try, where the beef was firmer and sliceable.)
I created an Irish-inspired dry rub with mustard and spices, seared the meat, and then cooked it in the slow cooker. Grass-fed beef needs at least an extra hour of cooking to get tender, so the slow-cooker is perfect. I cooked the veggies separately in a large baking dish so I could control their doneness. I used a combination of turnips, rutabagas, potato, onion, and carrots, plus green and red cabbage.
You can prep the veggies, dry rub the meat, and mix the cooking liquid together the night before, and pull out the baking pan before dinner to warm up while the oven is preheating. You can skip the searing step if you don’t have time in the morning.
You have to have cabbage for Saint Patrick’s Day, don’t you? I started them covered with foil to help cook them through faster, then cranked up the heat at the end to get them crispy.
low-sodium, migraine, gluten-free, dairy-free, soy-free, paleo, reduced-sugar diets
vegan or vegetarian diets (unless you skip the beef altogether)
You might also like:
Corned beef and cabbage from Simply Recipes (how to properly reduce the sodium)
How to make corned beef from Jun Blog
Corned beef and cabbage with parsnip purée from Danielle Walker’s Against All Grain (paleo)
Corned beef and cabbage dinner from Cooking Light