Corned Beef & Cabbage w/ Sweet Potato Mash
I am really channeling my midwestern roots with this one...MEAT, POTATOES and CABBAGE...it's like a pioneer's dream!! I think this creation is also attributed to this crazy Georgia weather. My allergies are telling me it's spring and I am craving all of the salads but the 35 degree temps that keep creeping in are telling me to make meat + potatoes and hibernate inside! Regardless of the season, the weather, if your a pioneer or a modern day woman, this meal will give you all the feels!
Serving size: 4
Prep time: ZERO
Cook time: 3 hours
Total time: 3 hours
- Wellshire Farms-Uncured corned beef round (bought it at Whole Foods & is pre-seasoned).
- 2 tbsp. grass-fed ghee
- 16 ounces beef bone broth (my favorite brand is Kettle & Fire)
- 3-4 cloves of garlic
- 1/2 yellow onion, cubed into 4
- Fresh rosemary, about 4-5 sprigs
- In a large dutch over, heat 2 tbsp. grass-fed ghee on medium heat.
- Once dutch oven is hot and ghee is melted, add pre-marinated/seasoned corned beef. Braise all four sides getting it nice and browned, about 5 minutes per side.
- Turn heat down to low and add 16 ounces of beef bone broth. Throw in large chunks of onion and whole garlic cloves that you have gently smashed with a knife to release the flavors. Also add whole springs of fresh rosemary.
- Cover and let cook for about 3 hours. Check at about 2.5 hours. If the meat is starting to pull it is done. If it still is a bit tough, cook for the additional 30 minutes.
- Remove from liquid and let it rest for about 10 minutes before slicing.
- Save onion, garlic, rosemary infused broth for drizzling!
Red Cabbage Salad
Serving size: 4
Prep time: 3 minutes
Assembly time: 2 minutes
Total time: 5 minutes
- Whole head of red cabbage, shredded
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- Juice of half a lemon
- 2 green onions, chopped green + white
- Use The Inspiralizer to finely shred your head of cabbage. You may be able to find pre-shredded cabbage or just kick it old school and thinly slice it with a knife!
- In a small mixing bowl, combine olive oil, apple cider vinegar, lemon and a pinch of salt and pepper. Mix until well combined.
- Pour dressing mixture over shredded cabbage and mix until cabbage is evenly coated.
- I wait to top with the chopped green onion so the onion stays nice and crunchy. This is personal preference and you can add it during initial mixing.
- Refrigerate until ready to serve.
Sweet Potato Mash
Serving size: 4
Prep time: 5-7 minutes
Cook time: 30 minutes
Total time: 37 minutes
- 2-3 sweet potatoes, depending on their size, chopped into 1 inch cubes
- 1/2 yellow or sweet onion, chopped
- 2-3 cloves of garlic, minced
- Avocado oil spray oil (Chosen Foods)
- 1/2 cup bone broth
- 1/4 cup full-fat coconut milk
- Preheat oven to 425 degrees.
- On a sheet pan, lay out chopped sweet potatoes, chopped onion and minced garlic...evenly distributing them.
- Use Chosen Foods avocado oil spray to evenly coat all of the above. Season with S+P.
*If you don't have the spray, mix all the ingredients ahead of time in a large mixing bowl and toss them with avocado oil, salt + pepper until evenly coated. Then spread out on to a sheet pan.
- Place in oven and cook for about 25-30 minutes. Check them half way through and give them a good mix around to make sure multiple sides are getting nice and roasted. You will want your potatoes to be fork tender so if they are still a bit hard, cook for 5-10 minutes longer.
- Once tender, dump roasted potatoes, onion and garlic in a blender or food processor. Add bone broth + coconut milk.
- Use pulse feature and blend until desired consistency. I like mine creamy but still a little rough so I don't process them for long. If you like yours more like a puree add a little more liquid and blend for a while longer.
- Scoop all the creamy goodness onto your plate and stuff!
So there you have it! 3 clean, simple recipes, making one amazing meal!! Enjoy!
Peace and Clean Eats,