What’s an Irish diabetic to do?

“I’ll just have some salad”. Five of the saddest words to hear at a party, right? All that party food that you can’t eat for one reason or another – makes you want to stay home. But spend some time with most traditional recipes, make a change here and a tweek there and you have a healthy dish that will be a hit with everyone.

Irish Corned Beef Brisket
Serves 8

4 lbs Certified Angus Beef fresh corned beef brisket with the seasoning packet
1″ cinnamon stick
2 bay leaves
6 carrots, peeled and halved lengthwise
12 coriander seeds
1 large head of cabbage, cut into 8 wedges
2 onions, halved, stuck with 2 cloves each
12 peppercorns, crushed
3 sprigs fresh parsley
3 quarts water

Put the beef and seasoning packet in a large heavy pot then add the water. Bring it to a boil, then simmer for one hour.

Add the onions and carrots. Bring back to a boil, then skim off the fat.

Add the rest of the ingredients, reduce the heat to medium-low and cover. Simmer approximately 2-4 hours until the beef is ohhh-sooo-tender. When the brisket pierces easily, it’s ready.

Drain the water, place brisket on a platter and let it rest for about 10 minutes. Slice diagonally across the grain and serve with the cabbage, carrots and onions.

As diabetics, and those of us to eat a diabetic diet, know, we’re responsible for our own behavior. So this St. Patrick’s day, try to remember the three magic words for healthy eating:”everything in moderation”.

Party on.

Recipe: courtesy, Diabetic Gourmet Magazine

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved, 2012

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