Paleo Friendly Corned Beef with a gluten free horseradish sauce


It’s been absolute ages since hubby and I made a corned beef dinner. I love corned beef – such a traditional meal served with boiled veggies and horseradish sauce – straight from my childhood. Back in the day (so not that long ago) we used to make our corned beef in the crockpot, slowcooked for 10 hours in a litre bottle of ginger beer. It was amazing – but seriously, what the heck was I thinking? A litre of sugary soft drink? Certifiable, tasty madness!

Now I have been researching just how ‘paleo’ a corned beef is and I have come accross some blogs where people have actually ‘corned’ their own beef / silverside over a period of 4 days or so to avoid all those awful nasty additives etc. To be honest, I just bought mine from the supermarket so that’s why I have called this dish paleo friendly. Sure, there were a few nitrates and additional nasties added in there but I cooked it in such a way that I changed the water and also added only natural, sugar and wheat free seasonings to the broth that I’m satisfied. And, tonight I made ‘Red Flannel Hash’ with the leftovers with more for brekkie tomoz, so quite frankly, we have had a number of the yummiest meals from our $8 piece of corned beef – yummy 🙂


. 1.5 kg piece of corned beef (or thereabouts)
. 1 large onion, cut into quarters
. 1 whole garlic bulb, cut in half
. 1 carrot, peeled and coarsley chopped
. 2 – 3 bayleaves
. 6 cloves
. 10 black peppercorns


1. Put the corned beef into a large saucepan and cover with water. Bring to the boil, remove from pan and drain water.
2. Put corned beef back into cleaned pan with remaining ingredients and cover with water.
3. Bring to a boil and then gently simmer for 2 hours.
4. Serve with your choice of vegetables. For something different, use strained liquid the corned beef has cooked in to flavour your veggies. We used carrots, sweet potato and green peas. Outstanding.

I served this dish with a gluten free horseradish sauce simply made from 1/2 cup of sour cream, 1 tbsn of prepared horseradish and 1 tspn hot English mustard. Be sure to whisk well so you don’t accidentally happen on a hot pocket of English mustard or there will be trouble!!


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