Looking for the perfect dinner to cook for St. Patrick’s Day? My mom used to make pot roast, with veggies cooked in the meat broth. I always liked the veggies best back then, meltingly tender and flavored with rich hearty meaty flavor. She made corned beef and cabbage once in a while, but I didn’t like the strong, salty flavor as much. Corned beef is definitely not something I could eat now, being insanely salty and cured with nitrates, both of which are migraine triggers. You need to boil it three times (and throw away the water) to make it edible. Instead, I bought an outside bottom round roast of grass-fed beef, read up on braising, and gave it a try to come up with this Irish-inspired beef with cabbage. I opted against using the slow cooker for the vegetables, so as not to overcook them. (The second time I made it, the beef absolutely fell apart. The photograph is from my first try, where the beef was firmer and sliceable.)
I created an Irish-inspired dry rub with mustard and spices, seared the meat, and then cooked it in the slow cooker. Grass-fed beef needs at least an extra hour of cooking to get tender, so the slow-cooker is perfect. I cooked the veggies separately in a large baking dish so I could control their doneness. I used a combination of turnips, rutabagas, potato, onion, and carrots, plus green and red cabbage.
You can prep the veggies, dry rub the meat, and mix the cooking liquid together the night before, and pull out the baking pan before dinner to warm up while the oven is preheating. You can skip the searing step if you don’t have time in the morning.
You have to have cabbage for Saint Patrick’s Day, don’t you? I started them covered with foil to help cook them through faster, then cranked up the heat at the end to get them crispy.
low-sodium, migraine, gluten-free, dairy-free, soy-free, paleo, reduced-sugar diets
vegan or vegetarian diets (unless you skip the beef altogether)
You might also like:
Corned beef and cabbage from Simply Recipes (how to properly reduce the sodium)
How to make corned beef from Jun Blog
Corned beef and cabbage with parsnip purée from Danielle Walker’s Against All Grain (paleo)
Corned beef and cabbage dinner from Cooking Light
Slow-braised Irish beef with crispy cabbage and root vegetables
- 2.5 pounds beef (grass-fed) outside bottom round roast or other cut suitable for braising
- 1 tsp mustard (dry)
- 1 tsp smoked paprika (pimenton) omit for migraine diet if you are sensitive to pepper
- 1 tsp black pepper
- 1 tsp garlic powder
- 1-1/2 cups beef stock unsalted or low-sodium
- 1/2 cup wine (white)
- 1 tbsp vinegar white vinegar for migraine diet, white balsamic vinegar otherwise
- 1/4 tsp sea salt ground to a powder (omit for lowest-sodium version)
- 3 bay leaves
- 1 tbsp rendered bacon fat coconut oil, extra-virgin olive oil
- 2 tbsp cornstarch organic, or tapioca flour or arrowroot powder
- 3 carrots
- 2 rutabagas
- 1 onions 1 bunch green onions for migraine diet
- 1 turnip
- 1 potatoes (omit or sub parsnips for paleo diet)
- 1 cabbage (green) small
- 1 cabbage (red) small
- 1/4 cup olive oil (extra virgin) rendered bacon fat or melted coconut oil
- 1 tsp black pepper
- Mix mustard, paprika, black pepper, and garlic together in a bowl. Remove roast from wrapping paper and pat dry with a paper towel. Sprinkle dry rub evenly over roast on all sides, rubbing in with your fingers. Let sit on a plate at least 30 minutes to come to room temperature while you prep the vegetables. (Never cook cold meat.) If making on a work day, after coating the beef with dry rub, place in a covered dish in the refrigerator until morning.
- In a small saucepan, bring to a boil the stock, wine, vinegar, salt, and bay leaves. Turn down just to a simmer and keep hot. (If making in advance, just mix together the night before. You don't have to preheat this either if you are pressed for time in the morning.)
- Bring meat to room temperature. Put the fat or oil in a heavy pan and melt over medium heat. When it shimmers, add the beef, browning about three minutes per side. (Skip this step on busy mornings and just put it straight into the slow cooker with the stock mixture.)
- Place stock mixture into a large slow cooker on Low. Add beef. Cover and cook for 8-10 hours.
- When meat is done, remove to a cutting board. It will be fall-apart tender at this stage.
- Strain pan juice into a small saucepan using a fat-separating cup or skimming off most of the fat first.
- Put 1/4 cup of the juice into a small bowl with cornstarch, tapioca flour, or arrowroot powder and whisk to make a smooth slurry.
- Put the pan on medium heat and bring to a boil.
- Whisk in the slurry, cooking the gravy until it thickens. Serve at once.
- Peel all the vegetables and cut into uniformly sized pieces, on the smaller side. Slice the cabbage into wedges, removing the core. If using green onions, just use the white parts, reserving the green leaves for making stock another day.
- Toss vegetables with the oil or fat until evenly coated. Sprinkle with black pepper and a small amount of sea salt (if using).
- Spread vegetables in a roasting pan and cover with heavy foil. (If making ahead, place in refrigerator.)
- 40 minutes before dinner, preheat oven to 450F/230C/gas mark 7. Remove pan from refrigerator and make sure it's close to room temperature before putting in oven so you don't crack it.
- Roast for 30 minutes until veggies are nearly tender when pierced with a fork, then remove foil and roast another 10 minutes until vegetables are crispy outside and tender inside.
- Serve with gravy and meat.
- 401 calories
- 19 g fat
- 6 g saturated fat
- 9 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 51 g cholesterol
- 225 mg sodium
- 1292 mg potassium
- 30 g carbohydrate
- 7 g fiber
- 13 g sugars
- 28 g protein
- 10 Weight Watchers Points Plus