At Feed Your Vitality, our Paleo meal delivery company, this was a crowd pleaser every time we made it.
Try the corned beef cooked according to the directions in the recipe or try it on your smoker. Once we smoked it at my house, the family was hooked! Now it’s the only way we prepare it! But, since this recipe was such a hit with our customers, I don’t want to take the “traditional” St. Patrick’s Day meal away from anyone! I hate to mess with the #luckoftheirish
Reuben-Style Corned Beef & Cabbage
- ⅓ lbs yellow onion diced
- 1 ½ lbs corned beef brisket
- 2 Tbsp corned beef seasoning
- 2 lbs green cabbage chopped
- 8 oz canned sauerkraut
- 2 Tbsp cup olive oil
- ¼ Tbsp caraway seeds
- 2 oz Thousand Island Dressing recipe below
Thousand Island Dressing Ingredients
- ¼ cups coconut milk
- ½ cups olive oil
- 1 clove garlic roasted
- ¼ clove garlic fresh
- ½ tsp mustard powder
- 2 Tbsp tomato paste
- Salt and pepper to taste
- 1 tsp capers chopped
- 2 Tbsp chopped dill pickle chips sprinkled with 1 tsp truvia
- ½ Tbsp chopped yellow onion
- Place beef brisket in a large pot and add water until the top of the brisket is covered. Add corned beef seasoning and boil until meat is cooked and tender, about 3 hours.
- In a large skillet, combine olive oil, caraway seeds and onions. Add cabbage and sauté until tender. Remove from skillet immediately.
- Cover a dinner plate with 8 oz cabbage and top with 6 oz corned beef, 2 oz sauerkraut and 2 oz Thousand Island dressing.
Thousand Island Dressing Instructions
- Place coconut milk in the freezer while you get the other ingredients together. The milk needs to be SUPER COLD (but not frozen).
- Combine garlic, tomato paste, mustard, capers, pickles, onions, salt and pepper in a large bowl and blend for 30 seconds. Slowly add cold milk and blend for 1 minute. Then VERY slowly add olive oil while blender is running. This will thicken up like a very thick ranch dressing.
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