Paleo Corned Beef & Cabbage, An Irish Entrée © 2012 . All rights reserved.

Paleo Corned Beef & Cabbage, An Irish Entrée

I really wanted to get this recipe out for St. Patty’s Day, but my family is in town for the weekend and well, it just didn’t happen. Better late than never, right? Anyway, what a great weekend! We took my parents to a Tom Coughlin Jay Fund Wine Gala on Friday and it was just a blast. We got dressed up and had food and wine and tried amazing foods and drinks like hibiscus infused champagne and beef tenderloin and all sorts of fantastic food. It was definitely a Paleo cheat, but once a year won’t hurt ;)

This recipe is classic. It is the best sort of comfort food. A friend that we had over for dinner said it felt like home. I take that as a high compliment. The beef doesn’t even need a knife…just remember to leave room for seconds!

Recipe: Paleo Corned Beef & Cabbage


  • 4 lbs Beef Brisket
  • 1 large Yellow Onion
  • 1 lb Carrots
  • 1 head Cabbage
  • 2 large Parsnips
  • Optional: Pickled Mustard Seed
  • 1 quart Water
  • ¼ cup Coarse Sea Salt
  • 2 Tbsp Coconut Vinegar
  • 1 Tbsp Honey
  • 2 Bay Leaves
  • 1 ½ tsp Peppercorns (whole, or ½ tsp ground)
  • ½ tsp Mustard Seeds
  • 3 whole Cloves
  • 2 Garlic cloves (smashed)
  • 1 Quart Beef Stock + Water to cover (be generous, cover with at least 2 inches of liquid)
  • 1 ½ tsp whole Peppercorns (or ½ tsp ground)
  • 1 ½ tsp whole Yellow Mustard Seeds
  • 1 tsp whole Allspice (or ¼ tsp ground)
  • ½ tsp whole Cloves (or a pinch ground)
  • 1 tsp Honey
  • 2 Bay leaves
  • 4 Garlic cloves


  1. Brine: Combine the 1 quart water, sea salt, coconut vinegar, honey, 2 bay leaves, 1 1/2 tsp peppercorn, 1/2 tsp mustard seed, 3 whole cloves, and 2 garlic cloves in a bag and add the raw meat. Let rest, refrigerated, for at least 24 hours. Make sure that the meat is completely covered by the liquid. Turn the bag occasionally to make sure the meat is evenly seasoned. You can leave this to soak for up to a week! After soaking, remove the meat from the brine and discard the liquid.
  2. Heat a large stock pot with a cover (or Dutch oven) over high heat and sear the meat on all edges until brown. Should be about 1-2 minutes on each side.
  3. Pour in the stock and then fill the pot with water until the meat is covered (again, I like to account for evaporation – you do not want the meat to be uncovered at any time or it will dry out). Add the rest of the simmering ingredients and bring to a boil. Reduce the heat to medium-low (about a 3 on my oven), then cover and cook for 3-4 hours. I do mine for 4 hours.
  4. During this time, peel the parsnips, carrots and onion; remove the outer layers and core of the cabbage. I like to cut the vegetables into big chunks, but you can cut them however you like to eat them (I shoot for 1 onion = about 8 wedges).
  5. After the 3-4 hours, add the carrots and cook for 10 minutes. Then add the parsnips and cook for 10 minutes. Then add the remaining vegetables and cook for another 10-20 minutes or until tender. Season with sea salt and pepper (to taste) and garnish with our Pickled Mustard Seed!
  6. NOTE: Corned Beef should ALWAYS be cut across the grain if you are cutting it…but you won’t need to for this recipe. It will pull away with a fork and melt in your mouth!
  7. NOTE: You can substitute the beef stock with beer if you prefer. Once you cover the meat and add the simmering liquids, skim off the foam from the top.

Preparation time: 20 minute(s)

Cooking time: 4 hour(s)

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 1 review(s)

Looking for other Irish dishes?  Try our Paleo Shepard’s Pie!