Paleo Corned Beef and Cabbage

Enjoy a flavorful twist on a classic comfort dish with this Paleo Corned Beef and Cabbage recipe! Perfectly seasoned with an aromatic blend of crushed coriander, mustard seeds, juniper berries, and ground ginger, this tender, slow-cooked beef brisket is steeped in rich, savory goodness. Paired with fork-tender carrots, celery, onions, and buttery cabbage sautéed in ghee, this wholesome dish is not only Paleo-friendly but also gluten-free, grain-free, and free from artificial preservatives. Whether you're celebrating St. Patrick's Day or craving a cozy family meal, this recipe delivers vibrant flavor and comfort in every bite. Ready in just a few simple steps with minimal prep, it's a meal destined to become a dinnertime favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 6

Ingredients

• 3 pounds beef brisket
• 3 tablespoons kosher salt
• 1 teaspoon ground black pepper
• 1 tablespoon crushed coriander seeds
• 1 tablespoon crushed mustard seeds
• 1 teaspoon crushed allspice berries
• 1 teaspoon crushed juniper berries
• 1 teaspoon ground ginger
• 3 bay leaves
• 4 whole garlic cloves
• 4 medium carrots
• 3 celery stalks
• 1 large yellow onion
• 6 cups water
• 1 head green cabbage
• 2 tablespoons ghee

Directions

Step 1

Rinse the beef brisket under cold water to remove any excess juices and pat dry with paper towels.

Step 2

In a small bowl, combine kosher salt, black pepper, crushed coriander seeds, crushed mustard seeds, crushed allspice berries, crushed juniper berries, and ground ginger.

Step 3

Rub the spice mixture evenly over the surface of the brisket, ensuring all sides are coated.

Step 4

Place the brisket in a large Dutch oven or slow cooker. Add bay leaves and whole garlic cloves.

Step 5

Peel and chop carrots into large chunks. Chop celery stalks and quarter the onion. Add them around the brisket in the Dutch oven.

Step 6

Pour the water over the brisket and vegetables, ensuring the beef is mostly submerged.

Step 7

Cover the Dutch oven with its lid and place it in a preheated oven at 300°F (150°C) for 4 1/2 to 5 hours, or until the brisket is fork-tender. Alternatively, set the slow cooker on low and cook for 8-9 hours.

Step 8

About 30 minutes before the brisket is done, cut the cabbage into large wedges, removing the core.

Step 9

In a large pot, melt ghee over medium heat and add cabbage wedges along with a ladleful of cooking liquid from the brisket pot. Cover and cook until the cabbage is tender, about 20-25 minutes.

Step 10

Once the brisket is cooked, remove it from the pot and let it rest for 10 minutes before slicing against the grain.

Step 11

Serve the sliced brisket with cooked cabbage, carrots, celery, and onion. Drizzle some of the cooking liquid over the top for additional flavor.

Nutrition Facts

Serving size	(3752.5g)

Amount per serving	% Daily Value*
Calories	3774.4

Total Fat 196.7g	0%
Saturated Fat 81.6g	0%
Polyunsaturated Fat 6.7g
Cholesterol 1359.1mg	0%
Sodium 10835.5mg	0%
Total Carbohydrate 78.3g	0%
Dietary Fiber 26.2g	0%
Total Sugars 32.8g
Protein 413.4g	0%

Vitamin D 108.9IU	0%
Calcium 641.9mg	0%
Iron 43.4mg	0%
Potassium 6088.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 44.2%

Carbs: 8.4%