Corned Beef is a part of a traditional Irish meal known as corned beef and cabbage, and you can enjoy is a million other ways, too! Below are a few recipes for paleo corned beef, and ideas for how to use it. If you don’t want to make your own corned beef, make sure you find one that’s paleo friendly.
For a meal that’s perfect for St. Patrick’s Day, try this paleo version of traditional corned beef and cabbage. There’s a method included for brining your beef, and then you’ll cook it up with white wine, garlic, mustard seeds, allspice, peppercorns, and ginger, and serve it up with a delicious puree that replaces mashed potatoes.
This corned beef has the most intense savory flavor from plenty of corned beef, sweet potato, red bell pepper, shallot, lots and lots of garlic, red pepper flakes, fresh thyme, ghee, and eggs. This protein-rich dish would be ideal for anything from breakfast to dinner.
This corned beef and cabbage dinner is easy to put together with garlic, a head of cabbage, onions, carrot, and my favorite ingredient—butter! Yummy. There’s a link included in this post about how to make your own corned beef and avoid the preservatives.
What makes corned beef taste to darn good? It’s the long brine soak that creates that amazing savory, salty flavor. This corned beef how-to should be started 5 days in advance of when you want to eat your meal, and includes onions, carrots, celery, and seasonings.
The most common way to make cabbage in the traditional meal is to boil it, but boiling really isn’t the most flavorful way to cook any vegetable, especially crucifers like cabbage. This recipe uses slow cooked corned beef and a roasted cabbage that turned crispy and delicious.
This short ribs are brined in sea salt, coconut sugar, honey, cinnamon, mustard seed, fennel, red pepper flakes, juniper, coffee, allspice, and more for a fantastic flavor, and served up in a boil with celery, bay leaves, parsnips, potatoes, and a horseradish sauce made with honey and Dijon mustard.
Need and excuse to break out your pressure cooker this week? Try this recipe for flavorful corned beef and cabbage with peppercorns, mustard seeds, liquid smoke, carrots, potatoes, and beef broth. Bonus points if you use homemade bone broth!
This recipe and method is for the most flavorful corned beef you’ve ever tasted. The brine relies more on apple cider vinegar than salt, and is flavored with lots of garlic, bay leaves, whole peppercorns, whole mustard seed, allspice, and cloves. You won’t look back!
Why not grill you corned beef? This one is enhanced with the magic of grilling seasonings like smoked paprika, onion power, granulated garlic (if you have a dehydrator, try making your own), mustard powder, and black and white pepper.
This hash is colorful and nourishing with cooked yucca root, corned beef, beautiful and nutritious beets, thyme, assorted veggies, broth, and a cooking fat of your choice, which can really impact the flavor of this dish. I’d go with bacon fat. Yum!
If you’ve been reading my recipe lists for more than a few weeks, I probably don’t need to sing you my praises for the slow cooker—you’ve heard it already. So make your corned beef and cabbage easier by doing it all in the slow cooker with pearl onions, carrots, parsnips, and more.
I love this recipe for corned beef and cabbage made in the pressure cooker because it includes adaptations for healing diets like AIP, Low-FODMAPs, and SCD, which are common among paleo eaters, as many of us have turned to paleo to heal digestive conditions.
What’s not to like about beef jerky? It’s portable, shelf-stable, delicious, and a great source of protein. We like to take it on long hikes. But paleo beef jerky can be really pricey, so why not make your own? And why not make it even more flavorful by using corned beef?
You can make this corned beef hash for any meal, and I imagine it would make a particularly great weeknight meal served up with some veggies. It’s full of sweet potatoes, salty corned beef, ghee, jalapenos, basil, and yellow onion for great flavors.
This recipe includes carrots, cabbage, onion, garlic, celery stalks, and delicious white sweet potatoes, which are less sweet than the yam variety but more nutritious than ordinary white potatoes. And if you ask me, they’re quite a bit tastier, too! This one happens in your slow cooker.
What makes this hash so zoodly? Well, that would be the zoodles. Spiralized sweet potatoes and carrots make a perfectly textured base for this hash, which is loaded with chopped kale, onion, ghee, chili powder, corned beef, avocado, chives, and hot sauce.
Bully beef is a Jamaican style corned beef hash with minced corned beef, onion, scallions, tomatoes, bell pepper, hot pepper, and paleo ketchup—there’s a recipe linked in this blog for homemade paleo ketchup, too!