Our housemade Corned Beef with Cabbage and Root Vegetables has always been one of our most popular dishes, so why did it take us 12 years to figure this out? Grassfed Beef from Freestone Ranch and Marin Sun Farms is “corned” (brined in salt and traditional spices), then slow-cooked to luscious perfection. Serve it with mashed potatoes and sauerkraut, or on a plate with our Cultured Mustard and lower Eastside Dill Pickles. Want the best (and healthiest) Ruben ever? Start with a couple of slices of Morell’s Rye or Bread Seriously’s gluten-free Sourdough, blend this week's Creamy Horseradish Sauce and Cultured Ketchup for an easy, nutrient-dense Russian dressing, layer on some kraut and shredded Burroughs Farm grassfed gouda, grill (open-faced) and enjoy!
Ingredients: grassfed beef and beef bone broth, brine [filtered water, Celtic sea salt, garlic, apple cider vinegar, honey, bay leaves, mustard seeds, peppercorns, curing salt (sodium chloride and sodium nitrite)*, celery seeds], mustard seed, allspice, black pepper, cloves
Recipe is gluten-free, nightshade-free, dairy-free and GAPS Diet-friendly.
*We use nitrite because there is evidence that a small amount of sodium nitrite is healthier than a large amount of so-called natural vegetable-based nitrate such as celery powder, which can convert to toxic nitrosamines in the body. Check out the article "Save Your Bacon" by Kaayla Daniel on the Weston A. Price Foundation website and "The 'No-Nitrates Added' Hoax" by master charcutier Michael Ruhlman.
