Low FODMAP Corned Beef & Cabbage

The traditional dish Corned Beef and Cabbage was ripe for a low FODMAP makeover.

oval white platter of corned beef, cabbage, potatoes and carrots

Corned Beef is Not Always Depression FODMAP

I institute a few low FODMAP recipes on the Internet and was surprised to encounter that there was no discussion about purchasing the right kind of corned beef to begin with.

While you might think of this dish effectually St. Patrick's 24-hour interval, it is actually a fantastic one-pot dish for anytime. And it is even better made ahead, so it works well for parties.

How to Make Low FODMAP Corned Beefiness

You lot can brand your ain corned beef from scratch, but it is easy enough to buy the prepared product to kickoff with – the trick is label reading! Beef that is "corned" is cured in brine.

Many traditional corned beefiness brines incorporate garlic and that would create a high FODMAP product. You must read labels and start with a corned beef that has been cured and prepared with no high FODMAP ingredients.

Information technology was very like shooting fish in a barrel for me to find what I needed in the basic supermarket. Every bit an aside, the ones at the pricier stores, like Whole Foods, did have garlic in them! In this case, basic was better.

platter of corned beef, cabbage, potatoes and carrots with flowers in background

Bespeak Cut or Flat Cut?

Then at that place is the pick of cut of meat. Corned beef is normally made from brisket (although round or silverside tin can be used) and there are often two main cuts to choose from: the signal cut and flat cut. The point cutting is fattier and considered more flavorful past many.

The flat cut is more even in shape, then information technology volition melt more than evenly as well, and is leaner. It makes prettier slices, if that's important to you lot. I used the flat cut for this recipe. I didn't retrieve we needed the extra fat and my recipe imbues enough of flavor.

Cabbage – Choose the Right One

Skilful quondam green cabbage, which is what is traditionally used for this dish, is low FODMAP at ¾ cup (75 g). The threshold is very low as Monash considers it high in FODMAPs at 100 g (i loving cup), so serve your portions carefully.

FYI Monash calls it "mutual cabbage" on the smartphone app. Just do non purchase Savoy cabbage for this recipe, which is also pale green in color, but is considered higher in FODMAPs.

Carrots are featured in this dish besides and they are free of detectable FODMAPs, and then we add a lot of them. Ditto for the potatoes.

corned beef and cabbage and potatoes and carrots on a white plate

Speaking of Potatoes

Many classic corned beef and cabbage recipes call for very floury, starchy potatoes and the truth of the matter is that I do sometimes opt for those. I exercise like the Yukon gold potatoes, for their semi-starchy texture and rich gold colour.

You can choose either, merely do not apply a waxy potato for this dish.

Horseradish is Depression FODMAP

Horseradish was recently added to the ingredient listing on the Monash smartphone app and is depression FODMAP at two Australian tablespoons (42 g). I like to offer horseradish also as a simple lactose-free Sour Cream Mustard Sauce alongside, fabricated with lactose-costless sour cream, of form.

Program alee because this dish does take several hours to prepare. I like to get in a day or two alee. I think information technology is even ameliorate!

corned beef and cabbage and potatoes and carrots on a white plate

Corned Beef & Cabbage

Our Corned Beef & Cabbage is depression FODMAP and simply as tasty as the traditional version! Information technology is a super-piece of cake one-pot dish, and although it does take a while to cook, it is unattended fourth dimension.

Makes: fourteen Servings

Prep Fourth dimension: 30 minutes

Cook Time: iv hours

Total Time: four hours 30 minutes

Corned Beef:

  • 4 pounds (1.8 kg) low FODMAP corned beef (see headnote, above)
  • Water
  • three sprigs fresh flat leaf parsley
  • 2 sprigs fresh thyme
  • ane bay leaf
  • 1/2 teaspoon whole allspice
  • 1/2 teaspoon black peppercorns
  • i/2 teaspoon coriander seed
  • ane/ii teaspoon mustard seed
  • one/4 teaspoon whole cloves
  • 3 pounds (1.4 kg) small or medium Yukon gold potatoes, peeled, halved if desired
  • 2 pound (910 thousand) (or less) caput of green cabbage, loose outer leaves removed, root end trimmed, cutting into large wedges
  • 1 pound (455 m) carrots, peeled, ends trimmed and discarded, cut into two-inch lengths (see Tips)

Sour Cream Mustard Sauce:

  • 1 loving cup (240 ml) lactose-gratuitous sour cream
  • 2 tablespoons Dijon mustard

  1. You have to start with a large pot or Dutch oven, such every bit an 8 quart (seven.five Fifty) size. Rinse the corned beef well then place in the pot and fill with absurd h2o to comprehend. Add parsley, thyme, bay leaf, allspice, peppercorns, coriander seed, mustard seed and whole cloves. Comprehend, bring to a boil over high estrus, then accommodate heat and gently simmer for three hours. Check occasionally and skim off and discard any foam that rises to the meridian.

  2. Meanwhile, prep your vegetables. Add the potatoes, wedges of cabbage and carrots to the pot, tucking them here and there effectually the corned beef. Encompass and simmer for another i hour.

  3. Make the Sauce: Only stir the sour foam and mustard together; set up aside.

  4. Remove meat from cooking liquid and allow to sit for ten minutes. Piece thinly across the grain and arrange on a serving platter along with the potatoes, cabbage and carrots. Pass the Sour Foam Mustard Sauce and horseradish! Y'all can also store the meat and vegetable in the cooking liquid overnight in the pot or up to 3 days. Reheat gently as needed. We similar our corned beef and cabbage even amend after a day or two!

If Y'all Tin can Tolerate

  • Lactose: If you have passed your Lactose Challenge, feel free to use conventional sour cream.

Calories: 383 kcal | Carbohydrates: 22 g | Protein: 23 g | Fat: 23 m | Saturated Fat: 1 m | Sodium: 1453 mg | Potassium: 3 mg | Fiber: 4 grand | Sugar: 3 m | Vitamin A: 25 IU | Vitamin C: 0.6 mg | Calcium: 2 mg | Iron: 0.1 mg

All nutritional data is based on third-political party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more than. For a more than detailed explanation, please read our article Understanding The Diet Panel Inside Our Recipes.