Every year around this time, my mom used to make corned beef and cabbage. It wasn’t until recently that I realized it wasn’t named Corn Beef and Cabbage. I didn’t realize the beef was “corned”. The “ed” makes total sense. I’m not alone, though, and either are you if you didn’t know this. There are over 18,000 people each month that search for “gluten free corn beef” via Google.
Meanwhile, this recipe is a classic. You can’t do much wrong other than under cook it. I’ve taken a shortcut, though. Mom made it on the stovetop and I’ve used a slow cooker/crockpot instead. If you’ve never had homemade corned beef and cabbage (it’s available in a can, who knew?), you’re missing out on some deliciousness. If you enjoy bacon, you’ll most likely enjoy corned beef. The one I purchased contain no MSG or nitrates. It’s usually cured with salt and water only. It’s perfect for a weekend or weekday since all you have to do is remove the fat and throw everything in a slow cooker. Corned beef and cabbage is a St. Patrick’s Day tradition. I’ll be enjoying leftovers on March 17! How about you?
Note: While I didn’t run across a fresh, uncooked corned beef that contained gluten, be sure to read labels carefully. You never when a company will inject meat with a liquid that contains gluten. They do this with ham quite often. In addition, you never know if the manufacturer of the spice packet also processes gluten items. Therefore, if you are gluten intolerant make your own seasoning blend, which I provide for you.