Gotta have the Corned Beef!

 

 

Paleo Colcannon and Corned Beef

From Cindy’s Table at http://www.cindystable.com/ Visit her site for some AMAZING Paleo recipes!

 

Ingredients:

1 head of cauliflower, cut into florets
4 tablespoons organic butter
1 clove garlic, minced
1 head of kale or other greens, cut into pieces
1 1/4 low sodium chicken broth
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2-3 pounds of corned beef (brisket)
Handful of peppercorns
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Directions:

1.) In a pot with a steamer add about 1/4 of water. Add cauliflower and steam for 20-25 minutes. Drain into a colander then to a large bowl and using a fork, mash completely. In the same pot add butter, garlic then kale (or other greens) and add to the pan over medium heat.

2. ) Gradually add chicken broth and add the mashed cauliflower to the pot. Keep warm in the pot until you are ready to serve. Right before you are ready to add to the platter add the scallions and combine into the cauliflower mixture.

3.) Place brisket and brine in large heavy bottom stock pot on medium high heat. Add 2 quarts water and whole peppercorns to pot and heat bring to a boil.

4.) Reduce to a low simmer and simmer covered for 3 hours. Keep an eye on it as you may need to add more water during the cooking process. The brisket will be done when it is fork tender.

5.) Take brisket out of the pan but keep some of the water if you are not serving immediately so it does not dry out.
**An alternative way to cook the brisket is to add 1/2 slow cooker of water (or chicken broth) and cook on low for 4-6 hours. Don’t forget the peppercorns.

6.) When you are ready to serve start by spreading the cauliflower mixture to the bottom of the platter then add sliced brisket on next.

7.) Garnish with chopped fresh parsley.

8.) Kick back with your delish dish and a Guinness (shhh… we won’t tell!)

 

Or, alternatively, try this one:

Crock pot Corned Beef and Cabbage

 

Ingredients:

2-3 lb corned beef brisket with spice packet
2 C carrots (baby or regular sized cut into 2 inch pieces)
1 large onion cut into wedges
1 head cabbage cut into wedges
3 C warm water
1/2 C apple cider vinegar
2 Tbs honey

 

Directions:

1.) In a crock pot mix water, vinegar, honey and spices from corned beef package.

2.) Mix in the onions then lay brisket on top of onions.

3.) Cover and cook on low for 5 hours adding warm water as needed.

4.) Add carrots and cook on low for 1 hour.

5.) Add cabbage and cook on low for 20 minutes or until cabbage and carrots are tender.

 

 

And the soda bread…

Paleo/Primal Irish Soda Bread

 

Ingredients:

2 C Almond Flour
1/2 C coconut flour (can use all almond flour instead)
1/4 tsp salt
1 1/2 tsp baking soda
1/2 C raisins
2 Eggs
1/4 C coconut or almond milk
2 Tbs apple cider vinegar

 

Directions:

1.) Mix all dry ingredients in a large bowl. In another bowl mix all wet ingredients

2.) Mix wet ingredients into dry. Add more milk or flour as needed to form a slightly crumbly dough.

3.) Form dough into a disk shape then using a knife cut an X shape across the disk.

4.) Bake for about 25 minutes at 350 degrees.

 

And dessert!

 

St. Patrick’s Day Paleo Pistachio Ice Cream [recipe]

By Pistachio Queen

Find out how to make this St Patrick’s Day Paleo Pistachio Ice Cream with this recipe from Pure Eats – Go Gourmet Paleo!

 

You will need
Rubber spatula
Whisk
Blender
Food processor
Bowls
Saucepot
Strainer
Ice cream machine

There are two parts to the ice cream. The pistachio paste and the custard sauce (creme anglaise).

Ingredients:
1 can light coconut milk
1 can coconut milk
2 egg yolks
¾ cup date paste*
1 vanilla bean (2 inches long)
1¼ cup Wonderful Pistachios – Roasted & Unsalted
4 tsp fresh lemon juice

* Date Paste
1 cup pitted dates
Water as needed
– Blend until thick and paste-like consistency

Pistachio Paste
1. Chop ¼ cup of the shelled pistachios in a food processor. You want a fine powder with some chunks of pistachios.
2. Heat half the can of the full coconut milk with the ground pistachios. Simmer for about 5 minutes until the mixture thickens. Place in a bowl and mix in 2 tablespoons of the date paste and chill.

Custard:
1.) Scrape the vanilla bean and the pod into the remaining coconut milk, including the light coconut milk, in a medium size saucepan. Heat just to boiling.

2.) Remove from heat and whisk a few tablespoons of the cream into the yolk mixture. (Make sure to whisk the yolks first before pouring the cream). Then, gradually add back to the remaining cream, whisking constantly.

3.) Heat the cream over medium heat just below boiling point. Do not boil or the eggs will curdle. Check to see if it is the right consistency by holding the spatula sideways that is covered with the custard and run your finger along the back of the spatula.  If the streak remains without the cream running down through the streak, it is ready.

4.) Immediately remove from the heat and pour through the strainer into a bowl.

5.) Mix in the lemon juice. Whisk in the date paste. Mix in the pistachio paste. Chill.

6.) While this is chilling, get crackin’. You will need to chop 1 cup of pistachios. Then, mix into the ice cream mixture.

I like to refrigerate the mixture overnight for the flavors to fully develop.  Once it is chilled, it’s ready to go into the ice cream machine.

Yields 2 quarts

YUM! Enjoy!