St. Patrick's Day is not only a religious holiday for many - It is also a time when children get a twinkle in their eye with talk of leprechauns, shamrocks and four leafed clovers. The coming of Spring is near, so the awakening of life around us which only adds to the magical nature of the season itself. Since St. Patrick's Day has been revered as a day of feasting, there are a plethora of treats associated with the date and many of them are packed with nutritious punches for our little ROCK Stars - And many of Irish dishes are naturally gluten free.
One item there has been much discussion on is whether or not corned beef is actually gluten free. Most brands are but ALWAYS read any seasoning ingredients to be sure - And if you want to be doubly sure (it never hurts) then here are a few brands that are either labeled “gluten free” or say so on their company websites:
• Grobbel's Gourmet corned beef briskets.
• Wegmans corned beef brisket. Wegmans even notes that the corned beef is gluten free in their sales flyers.
• Thuman’s cooked corn beef brisket, first cut corned beef (cooked and raw), top round corned beef (cooked), cap and capless corned beef. All are certified gluten free by the Gluten Intolerance Group.
• Freirich, all corned beef .
• Colorado Premium, all corned beef products.
• Safeway, Butchers cut bulk-wrapped corned beef brisket, corn beef brisket, vac-packed cooked corn beef
*As reported by Gluten Free Living Magazine
The words "Natural Flavorings" always throws me for a loop, so I steer clear of flavorings. However many experts say that "Natural Flavorings" are rarely glutenated.
If you get industrious enough to make your own Corned Beef - Here is a recipe to do so:
Home Cured Gluten Free Corned Beef
7 qts. water
3 c. kosher salt, approx.
1 raw egg in the shell for testing brine
1 (6 to 9 lb.) brisket of beef
3 cloves garlic, peeled
20 cloves
20 peppercorns
1 bay leaf
6 sprigs fresh thyme or 1 tsp. dried
1/2 tbsp. saltpeter, available in drug stores
1. To cure the brisket, you will need a large earthenware, enamel or stainless- steel crock. Do not add the meat to the crock at this time.
2. Pour the water into the crock and add the salt, stirring to dissolve it. Add the egg. The egg is used to test the salt content of the brine. If the egg floats in the solution, it is ready. If it does not float, continue adding salt, a little at a time, stirring to dissolve, until the egg floats. Remove the egg.
3. Add the brisket to the brine. Add the garlic, cloves, peppercorns, bay leaf, thyme and saltpeter. Stir well. Place a clean, heavy weight on the meat to make certain it is covered. Place a lid on the crock and refrigerate for from 8 to 12 days. Turn the brisket occasionally, but keep it weighted down.
4. When ready to cook the corned beef, remove it from the brine and rinse it well. Follow a recipe's instructions for cooking corned beef. Yield: One six to nine pound corned beef.
• Grobbel's Gourmet corned beef briskets.
• Wegmans corned beef brisket. Wegmans even notes that the corned beef is gluten free in their sales flyers.
• Thuman’s cooked corn beef brisket, first cut corned beef (cooked and raw), top round corned beef (cooked), cap and capless corned beef. All are certified gluten free by the Gluten Intolerance Group.
• Freirich, all corned beef .
• Colorado Premium, all corned beef products.
• Safeway, Butchers cut bulk-wrapped corned beef brisket, corn beef brisket, vac-packed cooked corn beef
*As reported by Gluten Free Living Magazine
The words "Natural Flavorings" always throws me for a loop, so I steer clear of flavorings. However many experts say that "Natural Flavorings" are rarely glutenated.
If you get industrious enough to make your own Corned Beef - Here is a recipe to do so:
7 qts. water
3 c. kosher salt, approx.
1 raw egg in the shell for testing brine
1 (6 to 9 lb.) brisket of beef
3 cloves garlic, peeled
20 cloves
20 peppercorns
1 bay leaf
6 sprigs fresh thyme or 1 tsp. dried
1/2 tbsp. saltpeter, available in drug stores
1. To cure the brisket, you will need a large earthenware, enamel or stainless- steel crock. Do not add the meat to the crock at this time.
2. Pour the water into the crock and add the salt, stirring to dissolve it. Add the egg. The egg is used to test the salt content of the brine. If the egg floats in the solution, it is ready. If it does not float, continue adding salt, a little at a time, stirring to dissolve, until the egg floats. Remove the egg.
3. Add the brisket to the brine. Add the garlic, cloves, peppercorns, bay leaf, thyme and saltpeter. Stir well. Place a clean, heavy weight on the meat to make certain it is covered. Place a lid on the crock and refrigerate for from 8 to 12 days. Turn the brisket occasionally, but keep it weighted down.
4. When ready to cook the corned beef, remove it from the brine and rinse it well. Follow a recipe's instructions for cooking corned beef. Yield: One six to nine pound corned beef.
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