While many recipes include beer in the making of corned beef, this Gluten Free Corned Beef doesn’t deliciously!
I love a Guinness with my Corned Beef and Cabbage, but to keep it allergy-safe for our family, we use beef broth instead. The meat stays moist and tender and still has all the classic flavor.
The recipe is simple and can easily be doubled if your slow-cooker allows. I have made it in my Instant Pot and my traditional Crock Pot, and both deliver beautifully.
Ingredients:
- 3-4 pounds corned beef brisket (and the spice packet included). This is a typical size that will make 4-6 servings.
- 2 cups beef broth (or 1 TBSP Better than Bouillon + 2 cups water)
- 1 large onion, sliced
- 5 large carrots, peeled and cut into 2″ pieces
- 3 pounds baby new potatoes, halved or left whole if less than 1 1/2″ diameter
- 1 head green cabbage sliced into wedges
I also like to add extra corned beef spices to the mix to ensure the meat is richly flavored. If you don’t have all the items, just add the ones you have. This recipe is very forgiving!
- 2 Bay leaves
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon peppercorns
- 1 teaspoon anise seeds
- 1/2 tsp chili flakes
Steps to Make Gluten Free Corned Beef
- Rinse the corned beef brisket to remove the excess brine.
- Chop the onion into slices and sprinkle in the bottom of the slow cooker.
- Place the corned beef in the slow cooker and sprinkle with the contents of the seasoning packet on both sides.
- Add the additional spices, broth, and nestle the carrots and potatoes into the pot.
- Cook on high heat for 6 hours.
- Add the cabbage to the pot for the last hour of cooking.
- Remove the corned beef to a plate and cover with foil to rest for 10 minutes before slicing against the grain.
If you are serving the meal later, you can return the sliced meat to the slow-cooker until time to serve. Otherwise, ladle some of the juices over each serving plate.
Looking for other delicious one-pot meals? Here are a few of our family favorites:
