Corned Beef and Cabbage
Corned Beef and Cabbage might be just the European recipe you are searching for. This gluten free, dairy free, and whole 30 recipe serves 6. One serving contains 930 calories, 71g of protein, and 30g of fat. A mixture of pickling spice, garlic, chicken stock, and a handful of other ingredients are all it takes to make this recipe so tasty. It works best as a main course, and is done in roughly 3 hours and 10 minutes. It can be enjoyed any time, but it is especially good for st. patrick day. If you like this recipe, take a look at these similar recipes: Corned Beef and Cabbage, Corned Beef and Cabbage, and N. Y. C. Corned Beef and Cabbage.
Pour the stock into a large 4-gallon stockpot over medium-high heat and bring to a simmer.
Add the pickling spice, garlic, bay leaves and cloves. Reduce the heat to medium, then add the beef and cabbage simmer until tender, 3 hours. Season with salt and pepper.
Heat a few inches of oil to 325 degrees F in a deep pot.
Fry the potatoes wedges until tender, 6 to 7 minutes.
Remove and season with salt and pepper.
To build the plate, place wedges of cabbage on a plate with corned beef next to it, then add potatoes and finish with 2 to 3 ounces of the cooking broth on top.