Paleo St. Patrick’s Day Dinner

I know St. Patrick’s day was a couple of days ago, but once again I impressed my guests with a traditional St. Patrick’s Day dinner, Paleo style.  Nobody missed the potatoes or the soda bread filled with massive amounts of gluten.

The Menu

Home-brined Corn Beef
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Once you start brining your own corned beef, you won't go back to the commercial product. What makes commercial corned beef pink is sodium nitrate, which is an ingredient you find in hot dogs, bacon and many other processed meats. By leaving out this ingredient you end up with corned beef that tasted great, it just isn't red.
Servings Prep Time
10 People 30 minutes
Cook Time Passive Time
3 hours 3-4 weeks
Servings Prep Time
10 People 30 minutes
Cook Time Passive Time
3 hours 3-4 weeks
Home-brined Corn Beef
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Once you start brining your own corned beef, you won't go back to the commercial product. What makes commercial corned beef pink is sodium nitrate, which is an ingredient you find in hot dogs, bacon and many other processed meats. By leaving out this ingredient you end up with corned beef that tasted great, it just isn't red.
Servings Prep Time
10 People 30 minutes
Cook Time Passive Time
3 hours 3-4 weeks
Servings Prep Time
10 People 30 minutes
Cook Time Passive Time
3 hours 3-4 weeks
Ingredients
Servings: People
Units:
Instructions
  1. Combine water and all of the ingredients except the brisket in a large saucepan. Place over medium heat, stir frequently until the salt melts and you can smell the spices.
  2. Allow the mixture to cool for about 30 minutes, then place in the refrigerator until thoroughly cool.
  3. Using a fork, prick the brisket all over to allow the brine to infuse the meat. If you feel there is an excess amount of fat, trim that away, but leave some, because you don't want the meat to be too lean.
  4. Place the meat in a large brining bag, brining bucket or divide between two glass containers. Cover with the brining liquid.
  5. Let the meat marinate for at least one week, four is better. Turning often (or squishing if it is in a bag), to allow the brine to infuse into the meat.
  6. On the day you are going to serve the meat, rinse off the meat, add to a dutch oven, cover with purified water, and more of the same spices listed above.
  7. BTBRTS (bring to boil, reduce to simmer), and cook for three hours. Take the meat out of the cooking liquid and let rest for 15 to 30 minutes. Slice across the grain, and serve.
Recipe Notes

Listen to the oohs and aahs from your guests. That alone will keep  you from ever buying commercial corned beef again. Who cares if it isn't red in color. Sodium nitrate, found in way too many foods is just not good for us. 

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