Corned Beef and Cabbage


Corned Beef and Cabbage - GFCFSF


4 lb corned brisket of beef - Gluten free and Nitrate Free (check with the butcher, or go to Whole Foods - they carry GF and Nitrate free)

3 large carrots, cut into large chunks

6 to 8 small onions

1 teaspoon dry English mustard

large sprig fresh thyme and some parsley stalks, tied together

1 head green cabbage

salt and freshly ground pepper


Put the brisket into a pot with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.


Serve the corned beef, surrounded by the vegetables and cooking liquid. Serve with lots of boiled potatoes and GF mustard.


Corned Beef and Cabbage - GFCFSF