For St Patrick’s Day enjoy this Gluten Free Dish. Now we prefer our Corned Beef and Cabbage with mashed potatoes, a little garlic cloves and hot sauce. Of course you add bacon to it and that makes it Southern Style! You can if you prefer, cook your corned beef in the crock pot but the recipe gives instructions for dutch oven.
Gluten Free can be EASY and GOOD!
Southern-Style Corned Beef and Cabbage
1 4-pound corned beef brisket
3 cloves garlic
2 bay leaves
1/2 teaspoon bottled hot pepper sauce
4 slices bacon
1 head green cabbage, cut into 8 wedges
4 potatoes (1 1/2 pounds), peeled and halved lengthwise
Rinse the corned beef under cold running water and place in a large pot or Dutch oven. Add the garlic, bay leaves, hot sauce, and enough water to cover. Bring to a boil. Reduce heat, cover, and simmer about 4 hours or until beef is tender.
Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate to drain, retaining the fat in the skillet. Add the cabbage wedges and potatoes in batches; cook over medium-high heat until brown but not tender.
When the beef is very tender, transfer it to a warm serving platter and cover with aluminum foil, retaining the cooking liquid. Add the potatoes to the simmering liquid; cover and simmer about 15 minutes or until they begin to soften. Add the cabbage; simmer about 15 minutes more or until potatoes are easily pierced with a fork. Discard bay leaves. Using tongs or a slotted spoon, transfer the vegetables to the serving platter and crumble the bacon over all. Serve with mustard.