Gluten Free Irish Dinner
I cannot believe that February is just about over and March is on it's way. Although it seems that winter has had a strangle hold on parts of the United States, (and other parts of the world), I realize that spring is just around the corner.
Even though spring is almost here, my family is still enjoying warming comfort foods made in a dutch oven in the oven. I don't know about you but when I make stews and dinners in the oven, they not only warm you on the inside, they seem to warm the whole house.
So in honor of March and St. Patricks Day, I have an Irish one pot dinner for you to try.
Corned Beef and Cabbage Dinner
- 1 large onion, halved and sliced
- 2 celery stalks, sliced thinly
- 2 lbs gluten free deli corned beef, sliced thick*
- 2 large russet potatoes, unpeeled and cut into 1/2 inch cubes
- 2 cups carrots, sliced
- 1 head of green cabbage, chopped
- 1/2 cup homemade or gluten free store bought beef broth
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaves
- Spray a cast iron Dutch oven well with non stick cooking spray
- Preheat oven to 450 Degrees.
- Separate the onion slices and layer onto the bottom of the prepared pan.
- Scatter the celery over the onions.
- Place the corned beef over the top of the onions and celery.
- Layer the potatoes over the meat.
- Scatter the carrots over the potatoes.
- Stuff as much cabbage into the pot as it can hold.
- Pour the beef broth into a measuring cup.
- Add the allspice, salt and pepper and whisk until there are no lumps.
- Pour the mixture over the top of the cabbage.
- Place the bay leaves into the pan.
- Reduce oven temperature to 350 degrees.
- Cover and bake 1 hour.
- Remove bay leaves and spoon the sauce over each serving.
Makes 4 servings.
*Raw corned beef can be used in place of the deli corned beef. If you are using deli corned beef, be sure it is sliced thick enough to keep it from becoming a crumbly mess. If you would like more sauce add more beef broth to your pan. The amount will depend on how juicy you want your dish so just add 2 tablespoons at a time until you have reached the right amount of juice.
Prep Time: approximately 20 minutes
Baking Time: 1 hour
Total Time: approximately 1 hour 20 minutes
Nutritional Information: (approximate values per serving)
Calories 298; fat 16 g; Carbohydrates 22 g; Cholesterol 16 mg; Sodium 1422 mg; Protein 17 g; Fiber 5 g.
Mary Blackburn is the author of Gluten Free Get-Togethers and has been gluten free since 1988. She is the owner of http://www.easyglutenfreeliving.com, and invites you to visit her site for more gluten free living tips and recipes. While you're there, take a moment to sign up for The Gluten Free Gazette, her bi-weekly newsletter filled with articles and answers to your questions about gluten, gluten free living and celiac disease.
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