St. Patrick’s Day is coming up next Monday and many corned beef and cabbage dinners will be making their way to the table!

But unfortunately, traditionally boiled corned beef and cabbage can be, well, a little boring. Plus, if you serve potatoes with it, the combination of the beef and potatoes can ignite fireworks in your gut.

But never fear! Because I am here to guide you on preparing a St. Patrick’s Day dinner that not only tastes spectacular but is much easier for your system to digest.

So, you’ll feel great afterwards, instead of bloated, gassy and ready for a nap.

It’s also a little “unconventional” because instead of traditional boiled or mashed potatoes, I substitute mashed cauliflower, and to replace boiled cabbage, I roast Brussels sprouts!

So, without further ado, here is Sherry's Corned Beef and Cabbage Dinner:

Crockpot Corned Beef:

1 3-4 lb. corned beef brisket, preferably uncured and nitrate/nitrite-free 
1 medium onion, peeled and cut into quarters 
1 tablespoon brown sugar 
2 cups water 
1/2 cup apple cider vinegar

Pour water and vinegar into crockpot. Add onion, sprinkle in brown sugar and place corned beef on top. 

Cover and cook on low for 7-8 hours. Let meat stand 10 minutes before slicing.

Brussels Sprouts with Maple Glaze

Sprouts: 
1 1/2 pounds Brussels Sprouts 
3 tablespoons olive oil 
Salt and freshly ground black pepper to taste

Maple Glaze: 
2 tablespoons maple syrup 
2 tablespoons balsamic vinegar 
1 teaspoon soy sauce

Preheat oven to 450°. Make sure you do not cook anything else in the oven with the sprouts. (Note: If you are making the roasted carrot recipe below, cook the carrots first and set aside, then roast the Brussels sprouts.)

Slice off the hard ends of the Brussels sprouts and slice in half lengthwise. Place in a large bowl, drizzle with olive oil, add salt and pepper and toss.

Line a baking sheet with parchment paper then place the sprouts onto the sheet. Turn them cut side down. 

Roast for 25 minutes undisturbed.

While sprouts are roasting, combine the maple syrup, balsamic vinegar and soy sauce into a small saucepan. Simmer 3-5 minutes on medium low heat until slightly thickened. Set aside.

When sprouts are done, place in a serving bowl, pour on the maple glaze and serve.

Roasted Carrots

2 pounds baby carrots 
4 tablespoons olive oil 
Salt and pepper to taste 
1 1/2 tablespoons butter 
1 1/2 tablespoons honey 
1 teaspoon balsamic vinegar

Preheat oven to 400°. Place carrots in a single layer on baking sheet or pan, sprinkle with salt and pepper and drizzle with olive oil.

Roast carrots for 10 minutes; stir. Roast for 10 minutes longer; stir again. Continue roasting until tender but not mushy.

Remove carrots from oven and place in a serving bowl.

Melt butter in a small saucepan over low heat. Stir in honey and vinegar, drizzle over carrots and serve.

Mashed Cauliflower

1 large head cauliflower, broken into florets (you can also use frozen) 
Salt and pepper to taste 
1/2 cup milk or half-and-half 
4 tablespoons butter

In a large pan or Dutch oven, boil cauliflower in salted water until tender. Drain and put cauliflower back into pan. 

Mash cauliflower with a potato masher or immersion blender.

Add milk or half-and-half and butter and continue to mash until desired smoothness is achieved. Add additional milk, half-and-half or butter if desired.

Place in a serving bowl, sprinkle with salt and pepper to taste and serve.

Enjoy this delicious dinner, and Happy St. Patrick’s Day to you!

And if you need more ideas for delicious meals that won’t make your GI tract angry, check out my Great Taste No Pain system!

To your health,

Sherry Brescia