Can you believe it’s March already? My how time flies! I asked Chef Ann if she could do an AIP Corned Beef & Cabbage in honor of St. Patricks Day. As usual she did not disappoint. One of the ingredients that is traditionally found in store bought corned beef comes from the use of Sodium Nitrate, a non AIP ingredient. Thats what makes the corned beef pink. Wanting to make the AIP Corned Beef look the same, Chef Ann decided to add beet powder to the pickling liquid to see if it would add the pink that we’ve come to expect in Corned Beef.  We let our brisket sit and marinate for two days and it was just beginning to take on some characteristic pink. The only other ingredients in a non-AIP corned beef is peppercorns and mustard seed. And honestly, it doesn’t need them. The meat came out tender and full of flavor. To me, it tasted just like a non-AIP corned beef. If you’re used to celebrating St. Patricks Day with corned beef with all the fixings but thought you couldn’t on the Autoimmune Protocol, think again and give this recipe a try!

AIP Corned Beef and Cabbage
Serves 6
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Total Time
3 hr
Total Time
3 hr
Ingredients
  1. For the corned beef
  2. One grass fed Beef Brisket 4-5 lbs trimmed of most of the excess fat
BRINE
  1. 2 quarts water
  2. 1 1/4 cups sea salt
  3. 1/2 cup coconut sugar
  4. 2 T. ground cloves
  5. 4 crumbled bay leaves
  6. 1 cinnamon stick, crumbled
  7. 1/2 teaspoon ground ginger
  8. 5 teaspoons beet powder or 1 cup fresh organic beet juice
FOR COOKING THE CORNED BEEF
  1. 1 large onion, peeled and quartered
  2. 4 large cloves garlic, peeled and minced
  3. Seasoning for the cooking water - bay leaves, thyme and parsley sprigs
VEGETABLES
  1. 6 large carrots peeled and chopped
  2. 2 sweet potatoes, peeled and cut in pieces similar in size to the carrots
  3. 1 whole green cabbage, core removed, cut into 6 wedges
Instructions
  1. To make the corned beef, put the water, salt, and sugar in a large pot and bring to a boil.
  2. Add bay leaves, cinnamon stick, ginger, cloves and beet powder to the brine.
  3. Once the brine is hot enough so the sugar and salt are completely dissolved, remove from heat and add some ice cubes to chill it down.
  4. Once cool, put the brisket in a large container or pan. Make sure the beef is lying flat and pour the cold brine over the meat so it’s completely covered.
  5. If you have too much brine, strain out the spices, add them to the meat pan and discard the excess brine.
  6. Cover the pan well with plastic wrap and let the meat sit in the refrigerator for 2 days, turning it occasionally so the meat marinates evenly.
  7. Remove the brisket from the brine.
  8. Place the brisket, bay leaves, parsley, thyme, onion, garlic and 4 cups of water into the instant pot.
  9. Use the rack to keep the brisket off the bottom of the pot.
  10. Cook on high pressure for 90 minutes.
  11. Once time is up, quick release pressure.
  12. Remove corned beef to a platter and cover with foil.
  13. Let rest while cooking the vegetables.
  14. Remove the rack and keeping the cooking liquid, add potatoes, carrots, and cabbage to pressure cooker.
  15. Cook at high pressure for 5 minutes.
  16. Do a quick pressure release before removing vegetables.
  17. Slice the corned beef and serve on a platter with the vegetables, some horseradish and cornichons.
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/

AIP Corned Beef & Cabbage