Paleo Corned Beef and Cabbage

If you are looking at this recipe post, it must be close to St. Patrick’s Day.  Which is funny, because Corned Beef and Cabbage is not originally an Irish dish.  In Ireland peasants used to serve cured bacon joints with their cabbage and potatoes as beef was too valuable and only used for milk production.  Arriving here in America, they couldn’t find easily find the same type of bacon joint, so they switched to the Jewish prepared corned beef.

Just as our Irish forefathers switched the type of meat they added to their original dish, Paleo eaters need to change their perception of what Corned Beef looks and tastes like.  Specifically our corned beef brine recipe contains very little salt so the dish will not taste salty and you will actually taste the beef and spices.  Also, the recipe contains no nitrites or nitrates, so it will not have a traditional pink color, but instead it will taste wonderful and look like a rich Irish pot roast.

Paleo Corned Beef and Cabbage


  • 1 ea. 6-8lb Paleo Brined Brisket still in brine.
  • 1 Large or 2 Medium green cabbage – cut into 1/8th wedges
  • 8 Medium Carrots – Chopped into 1 inch pieces


Place brisket and brine in large heavy bottom stock pot on medium high heat.  Add 2 quarts water to pot and heat to boil.  When boiling, reduce heat to heavy simmer and simmer brisket uncovered until tender – aprox 2 hours (depending on brisket size, cooking time will vary) adding more water as needed.  When brisket is tender, remove it from stock pot and place on platter.  Pour 2-3 cups of cooking water over brisket to prevent drying and cover platter with saran or foil and place in a warm 180 degree oven.  Place cabbage and carrots in stock pot and increase heat to just below boiling.  When heated, cover stock pot and reduce temp to low.  Cook cabbage and carrots until tender (aprox 30 minutes.)  While vegeatables are cooking, baste brisket with juices one time.  When vegetables are done, using a slotted spoon, remove cabbage and carrots to large bowl or high sided platter.  Going against the grain, cut beef into 4 inch long by 1/2 inch thick slices.  Add to vegetable platter and enjoy with a mustard seed sauce, fresh grated horseradish, and toss some whole caraway seed over the whole platter.

NOTE: If some of your Non-Paleo guests would like potatoes with their corned beef, cook them separately by placing potatoes in a separate pot when you start the vegeatbels.  Draw off additional brine water from the stock pot to cook the potatoes with.  Now the potatoes will taste like they were cooked with the brisket, and there wont be any potato starch in the portions the Paleo guests enjoy.

NUTRITION INFO: (Per Serving) 669 Calories, Total Fat 45.1g, Sat Fat 17.2g, Cholest. 168.7mg, Sodium 185mg, Carb. 16.2g, Fiber 3.9g, Sugars 4.5g, Protein 48.8g


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  • I prepared the new brine mixture this morning. Am shooting for a 3 week brine this time. Have been concerned about potential spoilage since the recipe is so low on salt. This new brine batch now has 2 TBS of sea salt in it this time instead of 2 tsp (which is still ultra low. Regular Corned beef calls for 1 CUP of salt!!!) Also, I have doubled the unfiltered apple cider vinegar. That should ward off the pesky bugs while the flavors develop! 5 lbs of brisket and 3 pounds of chuck – all grass fed, are waiting to take a soak!

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