20
Mar

Corned Beef and Cabbage with Parsnip Turnip Purée

Corned Beef and Cabbage by Against All Grain

 

My apologies for getting this up after Saint Patrick’s Day! As I mentioned on Facebook, we took a last minute trip down to Los Angeles to see family and friends and attend a conference. I know it doesn’t bring as much excitement when it’s not presented with leprechauns, shamrocks, and green cookies; but this dish isn’t traditionally associated with the holiday anyhow, so enjoy it all throughout the year! Most prepackaged corned beef is only available in supermarkets during this season, but with my homemade nitrate-free brine, all you need to do is locate beef brisket which are widely available at all times of the year.

This dish has always been my husband’s favorite and he has many fond memories of his Grandmother making it for him every year. When we sat down to eat it he said ever so nicely “so… my Grandma used to make pink corned beef. Why isn’t yours pink?” You will probably wonder the same. There will be a tinge of pink in the center but this brisket will be more of a grey color, which happens when you boil meat that has not been cured with nitrates. The flavors and aromatics of this dish are vibrant and bold and the meat is so tender it will shred effortlessly under the weight on a fork. Just be sure not to add any additional salt as the brine makes the meat salty enough on it’s own.

Pickling Spices

I personally stay away from nitrates because of minor reactions I have noticed, but as a few of my readers pointed out, Chris Kresser wrote an articled titled The Nitrate and Nitrite Myth and seems to prove that they are not as bad as they have been marketed to us as of late. Chris is going to be speaking on the Gut-Brain-Skin Axis at Paleof(x) next week and I’m looking forward to hearing it. In his presentation, he’ll explore the complex inter-relationships between the digestive system, the brain and the skin, as well as nutritional approaches to healing this axis. I know many of you have digestive disorders so if there is a video stream of it I will definitely be posting it on here for you all to view! Otherwise, I’ll try to come back with some notes and pass off some of his knowledge onto you.

This recipe uses a beef brisket that has been brined in a salt and herb bath for 4 days to ensure a tender and juicy dish. It is then boiled with fresh spices, carrots, and cabbage to create a 1-pot meal that is as simple and effortless to prepare. Paired with a creamy and buttery Thyme Parsnip Turnip Purée, this meal is a cozy culmination to a long winter day! For those who cannot eat parsnips, substitute celeriac (or celery root).

Corned Beef and Cabbage with Parsnip Turnip Puree by Against All Grain Corned Beef and Cabbage by Against All Grain

Buttery Thyme Parsnip and Turnip Puree

SHARE THIS POST
FacebookTwitterPinterestRedditGoogle+DiggbufferEmail

Corned Beef and Cabbage with Parsnip Turnip Purée

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4-6

Ingredients:

For the Corned Beef:

  • 1 3-4 pound beef brisket, brined for 4 days
  • 8 cups water
  • 3 cups white wine
  • 2 yellow onions, halved
  • 1 head of garlic, cut across the equator
  • 2 bay leaves
  • 2 star anise
  • 2 teaspoons mustard seed
  • 1 teaspoon allspice
  • 1 teaspoon cloves
  • ¾ teaspoon black peppercorns
  • ½ teaspoon juniper berries
  • ½ teaspoon dried ginger
  • ½ teaspoon dried dill
  • 1 head green cabbage, quartered
  • 1 bunch of carrots, scrubbed and trimmed

For the Parsnip and Turnip Puree:

  • 1 pound parsnips, peeled and cubed
  • ½ pound turnips, peeled and cubed
  • ½ cup chicken broth
  • 3 tablespoons butter or ghee
  • ½ teaspoon sea salt
  • ¼ teaspoon dried thyme
  • pinch of cracked pepper

Instructions:

For the Corned Beef:

  1. Rinse the brined brisket well under warm water. Pat dry with paper towels.
  2. Add the brisket, water, wine, onions, and garlic to a large dutch oven or stockpot. Bring to a boil and simmer for 30 minutes, uncovered. Skim foam and scum off the top.
  3. Add the spices then cover and simmer on medium for 3 hours, until the meat is tender.
  4. Add cabbage and carrots, cover, and continue cooking for 20 minutes.
  5. Remove vegetables and meat and discard liquid. Thinly slice the meat against the grain on a diagonal.
    Alternatively – add all of the ingredients to a crockpot and cook on low for 6-8 hours.

For the Parsnip and Turnip Puree:

  1. Fill a pot with cold water and add the parsnips and turnips. Bring to a boil, then partially cover and cook for 15 minutes, until fork tender.
  2. Drain the vegetables then transfer to a food processor.
  3. Add the chicken broth, butter, sea salt, thyme, and pepper. Puree until smooth.
Google+