Is Corned Beef Ok on a Whole30 Diet

This Homemade Instant Pot Corned Beef with Dill sauce is not only Whole30 approved but also Paleo and Keto-friendly.  By simply combining pickling spices with salt and water, this beef brisket becomes corn beef in 5-7 days.  Nitrite and Nitrate-free, try this Homemade Whole30 Corned Beef for your upcoming St. Patrick's Day celebration.

I have a confession.

I have never made my own corned beef.

Actually, if I take that one step farther, I actually had never eaten corned beef until a couple of weeks ago.

Corned beef just wasn't something I grew up with.

Then, when I found out how many nitrates and how many additives they use to make corned beef, I really didn't have any desire to try it.

However, recently at a friend's house, we had some "pre-made" corned beef.

Truth be told, I actually really like it.

Since corned beef originated long before nitrates and nitrites, I knew there had to be some way to make corned beef nitrate free.

After doing a ton of research online, I modified a recipe by Simply Recipes and created a ridiculously easy Whole30 Homemade Instant Pot Corned Beef with Dill Sauce recipe that tastes even better than anything you could buy in the store.

What exactly is Corned Beef?

Corned beef is made from brisket, a relatively inexpensive cut of beef.  The meat goes through a long curing process using large grains of rock salt, or "corns" of salt, and a brine.  It's then slowly cooked, turning a tough cut of beef into one that's super tender and flavorful.

How Corned Beef Became Synonymous with St. Patrick's Day

While Ireland produced large amounts of corned beef, it was nearly all for trade. Corned beef was considered a luxury, and largely much too expensive for the Irish to consume. Instead, they relied on dairy and pork, especially salt pork, a relative to bacon.

The association with corned beef as traditional Irish fare can be traced back to the 19th century when the Irish immigrated to the U.S. While the newly immigrated Irish were used to eating salt pork back at home, its nearest counterpart, bacon, was prohibitively expensive in the U.S.

Their best option for lower-cost meat was, you guessed it: corned beef.  So it was the Irish-American consumption of corned beef that initiated its association with Ireland and the holiday of St. Patrick's Day.

Why is the Whole30 Instant Pot Corned Beef with Dill sauce not pink like at the store?

The pink colour that you get when you slice corned beef comes from an ingredient called sodium nitrate or "pink salt".

Although this chemical inhibits the growth of bacteria, sodium nitrite is toxic in concentrated amounts (hence why bacteria can't grow on it!)

However, research has started to show a correlation between frequent consumption of cured meats and the link to an increased risk in certain types of cancer.

Honestly, the fact that my corned beef is not pink does not bother me as much as the thought of ingesting a chemical that could potentially cause cancer.

If you are absolutely wanting to achieve the pink colour, look for "curing salt" or "pink salt" and use it instead of regular rock salt.

PLEASE be aware that "pink salt" is NOT the same as Pink Himalayan salt which is a completely natural and Whole30 approved ingredient.

What ingredients do you need to make this Whole30 Instant Pot Corned Beef?

• pickling spices
• salt
• water
• brisket
• beer
• onion
• garlic

How do you cure the meat to make this Paleo and Whole30 Corned Beef?

• Bring the water, salt and pickling spices to a boil in a medium-size pot
• Remove from the heat and let cool to room temperature
• In a glass container, place brisket and pour pickling brine over the meat
• Seal the container and place in the fridge
• Turn the meat every day for 5-7 days

How do you cook the Whole30 Corned Beef:

* In order to reduce the saltiness of the corned beef, I drain the brine from the beef, rinse it under cold water and then let it sit in a bowl of fresh cold water for 30 minutes to 1 hour.  Due to osmosis, some of the salt is pulled out of the corned beef.  This is the way I prefer it but if you like your corned beef on the saltier side, feel free to omit this step.

In an Instant Pot:

• Rinse the brisket under cold water to remove any leftover salt
• Place onion, garlic and water in the Instant Pot
• Place the rack in the Instant Pot
• Place the corned beef on the rack and pour the beer over the beef (if using)
• Set pressure to "Hi" for 70 minutes
• Allow pressure to release naturally for 20 minutes
• Release vent to allow remaining steam to escape (I put a dish towel over the vent to catch any water that may escape)
• Remove corned beef and wrap in aluminum foil and allow to rest 15 minutes

In the oven

• Rinse brisket with cold water
• Add sliced onion and garlic to the bottom of the post
• Place the brisket in a pot, large enough to just fit the meat
• Cover meat with 1-2 inches of water
• Add 1 tablespoon of pickling salt to the pot
• Bring mixture to a boil and then cover and reduce to a very low simmer
• Cook for 2.5-3 hours or until brisket is fork-tender

In a slow cooker

• Rinse brisket with cold water
• Add sliced onion and garlic to the bottom of the slow cooker
• Place the brisket in the slow cooker
• Cover meat with 1 inch of water
• Add 1 tablespoon of pickling salt to the brisket
• Cook on high for 3-4 hours or on low for 6-7 hours or until brisket is fork-tender

How do you make the carrot and potatoes in the Instant Pot to go with this Whole30 Instant Pot Corned Beef with Dill Sauce?

• Chop potatoes into 1-inch sections
• Once corned beef has cooked, remove and wrap in foil
• Strain the liquid and remove solids from liquid
• Return 1.5 cups of the liquid to the Instant Pot
• Add potatoes and carrots to the pot
• Select "pressure cook - hi" for 3 minutes
• Manually release the vent when done

How do you make the Dill sauce to go with the Instant Pot Corned Beef and Potatoes?

• Add minced garlic to a small saute pan and heat on medium heat
• Once the garlic begins to sizzle, remove from heat and add pickling spices, olive oil, vinegar, honey and salt
• Allow mixture to come to room temperature and add chopped dill once cooled
• Stir to combine

How do you store extra dill?

According to the Spruce Eats,

• Inspect your dill for dirt or insects.
• Place the dill on a damp paper towel and roll it up.
• Place the paper towel with the herb into a resealable plastic bag
• Store in the crisper drawer of your refrigerator.
• Dill can last for a week or longer with this storage method.

How long does corned beef last?

Due to the curing process, corned beef can last in the fridge for up to 7 days.

Serve this Paleo and Whole30  Instant Pot Corned Beef  with Dill Sauce with the following dessert ideas:

• Paleo Chocolate Almond Butter Banana Cake with Banana Almond Butter Frosting (Gluten-Free)
• Maple Pecan Pie Bars (Gluten-Free, Keto)
• Easy Apple Cheesecake Muffins
• Easy Blueberry Greek Yogurt Tart
• Mini Avocado Brownie Lava Bites

Print

For the brine

• 2 lbs beef brisket, trimmed of fat
• 3 tbsp pickling spice
• 32 oz (or 1 L) of water
• 1 cup rock salt
• 1 cinnamon stick
• 1 tbsp coconut aminos (optional)

For the cooking

• 1 sliced small onion
• 4-6 garlic cloves, minced
• 1 cup of water
• 6 oz beer (optional - can replace with more water)

For the potato and carrots

• 1 lb baby carrots
• 1 lb potatoes, chopped in 1 inch sections
• 1.35 cups of leftover stock

For the Dill Sauce

• 2-3 garlic cloves, minced
• ¼ cup olive oil
• 1 tbsp pickling spices
• 3 tbsp rice wine vinegar (or white wine vinegar)
• 1-2 teaspoon honey
• ½ cup finely chopped dill

To Brine the Beef:

1. Bring water, pickling salts, coconut aminos and salt to a boil.  Remove from heat and let cool.
2. Once cool, place brisket in a glass container and pour brine over the meat.  The meat should be completely covered with the brine solution.
3. Place the covered brisket in the fridge.  Turn the meat everday for 5-7 days.
4. Once ready to cook, rinse brisket in cold water.

If cooking corned beef in the Instant Pot or Foodi Ninja Pressure Cooker:

1. Rinse the brisket under cold water to remove any leftover salt
2. Place onion, garlic and water in the Instant Pot
3. Place the rack in the Instant Pot
4. Place the corned beef on the rack and pour the beer over the beef (if using)
5. Set pressure to "Hi" for 70 minutes
6. Allow pressure to release naturally for 20 minutes
7. Release vent to allow remaining steam to escape
8. Remove corned beef and wrap in aluminum foil and allow to rest 15 minutes
9. Remove the liquid from the Instant Pot and strain.  Remove any solids and return 1.5 cups of the liquid back to the Instant Pot
10. Place carrots and potatoes in pressure cooker and seal pressure cooker and set on "Pressure Cook - HI" for 3 minutes.
11. Once done, manually release the valve.

If cooking brisket in the oven

1. Rinse brisket with cold water
2. Add sliced onion and garlic to the bottom of the post
3. Place the brisket in a pot, large enough to just fit the meat
4. Cover meat with 1-2 inches of water
5. Add 1 tablespoon of pickling salt to the pot
6. Bring mixture to a boil and then cover and reduce to a very low simmer
7. Cook for 2.5-3 hours or until brisket is fork-tender

If cooking brisket in the slow cooker:

1. Rinse brisket with cold water
2. Add sliced onion and garlic to the bottom of the slow cooker
3. Place the brisket in the slow cooker
4. Cover meat with 1 inch of water
5. Add 1 tablespoon of pickling salt to the brisket
6. Cook on high for 3-4 hours or on low for 6-7 hours or until brisket is fork-tender

To prepare Dill Sauce:

1. Cook garlic in a small saute pan for about 1 minute.  Add pickling spices, stir and remove from heat.
2. Add olive oil, vinegar, honey and salt.  Stir to combine and allow to cool
3. Once cooled, stir in 1 cup of finely chopped dill..

Notes

• In order to reduce the saltiness of the corned beef, I drain the brine from the beef, rinse it under cold water and then let it sit in a bowl of fresh cold water for 30 minutes to 1 hour.  Due to osmosis, some of the salt is pulled out of the corned beef.  This is the way I prefer it but if you like your corned beef on the saltier side, feel free to omit this step.

• Prep Time: 10 minutes
• Cook Time: 70 minutes
• Category: Main Meals
• Cuisine: Whole30, Keto, Gluten Free, Dairy Free

Nutrition

• Serving Size: 1 serving
• Calories: 305
• Sugar: 4.5 g
• Fat: 14.8 g
• Carbohydrates: 15.7 g
• Fiber: 2.6 g
• Protein: 25.6 g

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Source: https://mycrashtestlife.com/2020/02/11/homemade-instant-pot-whole30-corned-beef-dill-sauce/

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