Michelin-Star Gluten-Free Irish Dinner: A Sensory Journey to the Emerald Isle (Keto Friendly)

Allergens

Dairy (Milk), Gluten-Free Soy Sauce

Ingredients

• 1 kg Corned Beef Brisket (gluten
• free)
• 2 cups Green Cabbage (sliced)
• 4 Large Potatoes (peeled and diced)
• 3 Leeks (white part only, thinly sliced)
• 1/2 cup Unsalted Butter
• 1 cup Milk (dairy or non
• dairy alternative)
• 1/4 cup Fresh Parsley (chopped)
• 1/4 cup Gluten
• Free Soy Sauce
• 1 tsp Black Peppercorns (crushed)
• 2 Bay Leaves
• 1/2 cup Apple Cider Vinegar
• Salt, to taste

Instructions

1. Prepare the corned beef by soaking it in cold water overnight, then simmer it with bay leaves, peppercorns, and gluten free soy sauce for 2 hours until tender.
2. Meanwhile, prepare the colcannon potatoes by boiling them until fork tender. Drain and set aside.
3. In a large pan, melt butter over medium heat and sauté leeks until softened. Add green cabbage and cook until wilted.
4. Combine cooked cabbage with mashed potatoes and milk, then season to taste. Stir in chopped parsley.
5. Slice the corned beef into thick pieces and serve alongside the colcannon potatoes.
6. Drizzle the cooking liquid from the corned beef over the dish for added flavor and richness.

Chef’s Insight

The key to this gluten-free Irish dinner is in the textures - from the tender, flavorful corned beef to the creamy colcannon potatoes. Each bite should be a harmonious symphony of mouthfeel and aroma.

Notes

Be sure to use certified gluten-free soy sauce to guarantee the dish's suitability for those with celiac disease or gluten sensitivities.