Gluten-Free Corned Beef and Cabbage Dinner

The following guest post is from NFCA volunteer Annette Marie of Best Life Gluten-Free.

Here we go! Make this for the whole family, those who are gluten-free as well as everyone else: Gluten-Free Corned Beef and Cabbage Dinner!

Here in the USA, we typically see Corned Beef Brisket sold in supermarkets just around St. Patrick’s Day, but some specialty markets will carry it all year round.  So, if you’re spotting it during May or September, grab it & know you’re a lucky one!  Make this dinner and savor the flavors many times over and over.  It’s easy to prepare, don’t be intimidated by the time element. It mostly does all the work while it’s simmering along.  Let’s get you started.

Gluten-Free Corned Beef and Cabbage Dinner

Make this dish and get ready for the compliments!

Serves 4 to 5
Prep time: 20 min.
Cook time: 3 hrs.

Ingredients:

• 2 to 2 ½ lbs. gluten-free corned beef brisket
• 2 garlic cloves, peeled and smashed.
• 3 carrots, peeled and sliced into big chunks; about 2 in. long
• 1 large yellow onion, sliced in quarters
• 5 potatoes, peeled of skin (I used 3 medium sized Yukon Golds and 2 medium sized Red Potatoes, just to have both flavors and tastes in there.)
• 1 cabbage, cut into quarters or fifths (Leave spine attached or it will fall apart while simmering.)
• 2 bay leaves
• 10 peppercorns (Leave whole, don’t crush)
• Dash of thyme
• 1 Tbsp. Salt
• Few parsley sprigs
• Water, enough to to cover meat well.
• Mustard (for serving at meal time as a garnish. A must for everyone I know!)

Directions:

(It’s easy, so please don’t be discouraged!)

1. Remove meat from packaging and briefly rinse under water .
2. Take a large pot or Dutch oven and place meat inside. Add enough water to cover it well. Don’t skimp on the water, since it will be simmering for a long time. Cover it by approximately 2 inches.
3. Throw in (well, not literally,) the bay leaf, parsley, salt, peppercorns and thyme.  Cover and bring to a boil. When you see it’s come to a boil, lower heat and simmer for 2 hrs. Occasionally, check to be sure it’s simmering on a light boil and after 1 hour, using 2 large spatulas or spider tool, gently turn over to reverse side. Be gentle. It’s getting very soft.
4. After 2 hours, stick a fork or knife in the meat and it should be very tender and pierce right through.  Using that spider tool or spatulas, remove to a large platter and cover meat with foil.
5. Add all of the vegetables to that pot and simmer for ½ hour. Veggies will be getting nice and soft, soaking up the flavors of that “broth.”
6. Re-position meat into the pot for another 15 minutes to reheat.
7. Remove meat to a carving board and slice to the thickness you prefer.
8. Serve on a large platter with the veggies along-side and provide your favorite type of mustard to accompany each bite. You can drizzle a little of the broth on top of the slices if you like. So good. Get ready for the compliments!

– Annette

A Nakama Dinner with a GREAT Gluten-Free Chef

I was lucky enough to be invited by Chef Jehangir Mehta, NFCA GREAT Kitchens Ambassador, to a “Nakama Dinner” held at Mehtaphor in New York City. A Nakama Dinner is an intimate gathering of close friends and this was a wonderful opportunity to join about 25 chefs, bar owners, restaurateurs, mixologists and food writers for the introduction of Ao Vodka, distilled from Japanese rice.

One of the many cocktails served at the Nakama Dinner.

The evening featured a seven course pairing of mixed drinks developed by Shingo Gokan and delicious dishes by Chef Mehta, most of which were naturally gluten-free. The evening began with an “Eastern Gibson,” which was a mix of stirred Ao, sake and sliced cucumber, paired with tapioca chili oysters.

Shingo Gokan and Chef Jehangir Mehta

This was a light start to an evening that built with every course. The cocktails included all types of fruit and vegetable ingredients, including the flavorful “Beets Mule” made with Campari, beets, ginger and lime, “Sweet Lorraine” in which Gokan combined Ao, tomato water, green tomato confiture and basil.  My tasting partner, Firoza Mehta, favored the “Pandan Banana Cup,” which included Pandan and banana-infused Ao, raw coconut water and mint.

Shingo Gokan firing up a plate of cinnamon.

Many flavors and spices were also used including ginger, lemongrass, dill, cardamom and thyme. A highlight for me was the “Earl Grey Sour” where I was able to witness Gokan firing up a small plate of cinnamon to smoke the fifth course and the cocktail under one glass hood.

I couldn’t believe how many delicious flavors I was able to try at this event!

All in all, the meal and the drinks lit up every part of my palate and left me quite sensitized to the brisk New York City evening.  I had a fantastic time and especially enjoyed meeting the President of the Culinary Institute of America, Dr. Tim Ryan and his lovely wife Lynne.

If this sounds like a luxurious treat that most people can only dream about, you’re right. Thanks to Chef Mehta and my friends at Ao for sharing the experience with me.

Suntory, the creators of Ao Vodka, shared this drink recipe with me so you can share in the experience:

Eastern Gibson Martini:

Ingredients:

• Ao Japanese Rice Vodka (2.5 pars)
• Junmai Daiginjo Dassai 50 Sake (1 part)

Directions:

1. Stir.
2. Serve up.
3. Garnish with a thin slice of cucumber.

Enjoy responsibly!

– Jennifer