1

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Thoughts on corned beef and cabbage?

Answered on December 17, 2014
Created March 19, 2012 at 3:56 PM

Saw this recipe and was wondering what your thoughts were on it. Cured meats aren't typically favored but at least this person soaked it overnight, which I imagine would reduce the sodium considerably. It doesn't appear to be cured in sugar so oxidation shouldn't be an issue. I notice that US Wellness contains it as well. Probably not ideal since it's not natural but ok every once in a while?

De267f213b375efca5da07890e5efc25

(3747)

on March 20, 2012
at 05:03 PM

Thanks for the recipe. Looks like it will take a bit more time than I have to commit to cooking right now though.

65bba2aa1de77b31c373c1a390c43ca8

(423)

on March 20, 2012
at 01:13 PM

From what I understood potatoes are not strictly "Paleo". Isn't that true?

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on March 19, 2012
at 07:47 PM

which part is a cheat?? sounds good to me....

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9 Answers

4
A968087cc1dd66d480749c02e4619ef4

(20436)

on March 19, 2012
at 04:45 PM

We always have corned beef at this time of year. I see no problems with it - or that recipe. I don't fear salt, however.

3
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on March 19, 2012
at 04:54 PM

A friend gave me a chunk of corned beef she said would otherwise go to waste as she bought too much.

I rinsed it thoroughly and simmered it in clean water for several hours. That produced a light flavor that was yummy with sauerkraut and sweet potato.

I HAVE NO REGRETS!

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on March 19, 2012
at 10:55 PM

Nobody is freaking out about the potentially goitrogenic cabbage?! gasp Nitrates, nitrites, nitrosoamines, oh my!

1
26e2364f7966432bbf8acfe930583674

(460)

on March 19, 2012
at 07:24 PM

I wouldn't worry about it.

More importantly, don't get swindled out of your money by buying the "no nitrates added" stuff.

http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/

1
65bba2aa1de77b31c373c1a390c43ca8

(423)

on March 19, 2012
at 05:23 PM

I got an uncured nitrate and nitrite free corned beef from Trader Joe's and did it in the crock pot with cabbage, onions, and a little bit of potato (yes, a delicious cheat). I took leftovers and made a "hash" for breakfast the next day.. It was so yum... You can see it here.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on March 19, 2012
at 07:47 PM

which part is a cheat?? sounds good to me....

65bba2aa1de77b31c373c1a390c43ca8

(423)

on March 20, 2012
at 01:13 PM

From what I understood potatoes are not strictly "Paleo". Isn't that true?

0
9a5e2da94ad63ea3186dfa494e16a8d1

on December 17, 2014
at 03:52 AM

My preference for eating meat is raw, lightly cooked, fully cooked, and preserved, in that order. Corned beef is ok but not your best option.

if you "corn" it yourself at least the preservatives are likely to be natural. But the stuff you get in the store or the local Irish pub is likely to be full of chemicals that you probably don't want.

on a scale of 1 to 10 I'd give it a 4.

0
D31a2a2d43191b15ca4a1c7ec7d03038

on March 20, 2012
at 03:04 PM

You can corn your own beef. Here is a recipe, which could be adapted to one's own preferences:

http://blog.junbelen.com/2010/03/15/how-to-make-corned-beef-brisket-nitrate-free-at-home/

Corning the Beef Brisket, adapted from Alton Brown’s Good Eats

1 (4- to 5-lb) beef brisket, trimmed

2 quarts water

1 cup kosher salt

1/2 cup brown sugar

1 cinnamon stick, broken into several pieces

1 tsp mustard seeds

1 tsp black peppercorns

8 whole cloves

8 whole allspice berries

12 whole juniper berries

2 bay leaves, crumbled

1/2 tsp ground ginger

2 pounds ice (optional)

Place the water into a large stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. The aromatic fragrance of the spices is simply amazing.

Remove from the heat and add the ice. Stir until the ice has melted. Ice is added to cool down the solution but you can totally skip this and just refrigerate the brine until it reaches a temperature of 45 degrees F.

Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for at least 10 days. Check daily to make sure the beef is completely submerged and stir the brine. If you don’t have a huge zip top bag, brine the brisket in a large tupperware container and make sure to flip the brisket each day to make sure that all of the brisket comes in contact with the brine.

Cooking the Beef Brisket

1 small onion, quartered

1 large carrot, coarsely chopped

1 stalk celery, coarsely chopped

After at least 10 days, remove the brisket from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.

Remove from the pot and thinly slice across the grain.

De267f213b375efca5da07890e5efc25

(3747)

on March 20, 2012
at 05:03 PM

Thanks for the recipe. Looks like it will take a bit more time than I have to commit to cooking right now though.

0
Medium avatar

(10611)

on March 19, 2012
at 09:37 PM

On the Paleometer I read 75%. just high enough to surpass the Guiltometer reading.

I got some leftovers from the local diner yesterday that look just like your pictures. It'll go into hash with onions and potatoes, raising the rating to 85 Paleo Units (PU's). It would go higher if I added cabbage.

I hate cooking brisket. No matter whether it's raw or salted it ends up tough. I depend on the skills of others.

0
Da7e812dfbc1d5ada748c1baa67f47c4

on March 19, 2012
at 05:10 PM

Try sourcing your corned beef from a local butcher shop to avoid additives and preservatives. Or better yet, prep your own corned beef! You will be surprised as to how easy it is to make(takes about 3 weeks though) I would be more concerned about that swanson chicken broth that it looked like she was using-eeek. Get your stocks/broths from the local butcher as well. If you don't have a readily available local butcher shop, try organic brands. Or make that yourself as well in large amounts and freeze in gallon freezer bags.

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