recipe:

SIBO-Friendly dilly brisket
and cabbage

 
dilly corned beef and cabbage.png
 

High quality ingredients convert classic corned beef into an almost gourmet, nutrient-packed protein. Slow-cooking cabbage makes it look and taste like caramelized onions (which we could NEVER eat with SIBO). They practically melt into the meat during cooking.

INGREDIENTS

  • 2 lbs. of the healthiest (grass-fed, organic) brisket you can find

  • 2 tablespoons olive oil

  • 2 tablespoons Dijon mustard

  • 1 tablespoon dried dill weed

  • 2 teaspoons salt

  • 1 teaspoon pepper

  • 1 green cabbage, cored and chopped into ½ inch slices

  • 2 cups beef broth

DIRECTIONS

  1. Heat a large skillet to medium high and add 2 tablespoons olive oil.

  2. Sear the meat for 3 minutes on each side to create a little brown crust.

  3. Put chopped cabbage into the bottom of the slow cooker.

  4. Rub the mustard all over the meat, then sprinkle with the dill, salt and pepper.

  5. Lay the meat on top of the cabbage.

  6. Pour the broth around the edges of the pot (don’t wash off the mustard and spices!).

  7. Cook on low for six hours, or until meat easily pulls apart, but doesn’t turn to mush.

  8. This is a heavy, rich dish so a little goes a long way. And you might want to add a small salad of crispy greens and vinaigrette or steamed beans with lemon on the side for balance. (But only ½ cup or you’ll bloat!)