I am really channeling my midwestern roots with this one...MEAT, POTATOES and CABBAGE...it's like a pioneer's dream!! I think this creation is also attributed to this crazy Georgia weather. My allergies are telling me it's spring and I am craving all of the salads but the 35 degree temps that keep creeping in are telling me to make meat + potatoes and hibernate inside! Regardless of the season, the weather, if your a pioneer or a modern day woman, this meal will give you all the feels!

Corned Beef

Serving size: 4

Prep time: ZERO

Cook time: 3 hours

Total time: 3 hours

Ingredients:

Wellshire Farms-Uncured corned beef round (bought it at Whole Foods & is pre-seasoned).
2 tbsp. grass-fed ghee
16 ounces beef bone broth (my favorite brand is Kettle & Fire)
3-4 cloves of garlic
1/2 yellow onion, cubed into 4
Fresh rosemary, about 4-5 sprigs

Instructions:

In a large dutch over, heat 2 tbsp. grass-fed ghee on medium heat.
Once dutch oven is hot and ghee is melted, add pre-marinated/seasoned corned beef. Braise all four sides getting it nice and browned, about 5 minutes per side.
Turn heat down to low and add 16 ounces of beef bone broth. Throw in large chunks of onion and whole garlic cloves that you have gently smashed with a knife to release the flavors. Also add whole springs of fresh rosemary.
Cover and let cook for about 3 hours. Check at about 2.5 hours. If the meat is starting to pull it is done. If it still is a bit tough, cook for the additional 30 minutes.
Remove from liquid and let it rest for about 10 minutes before slicing.
Save onion, garlic, rosemary infused broth for drizzling!

Red Cabbage Salad

Serving size: 4

Prep time: 3 minutes

Assembly time: 2 minutes

Total time: 5 minutes

Ingredients:

Whole head of red cabbage, shredded
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
Juice of half a lemon
2 green onions, chopped green + white
S+P

Instructions:

Use The Inspiralizer to finely shred your head of cabbage. You may be able to find pre-shredded cabbage or just kick it old school and thinly slice it with a knife!
In a small mixing bowl, combine olive oil, apple cider vinegar, lemon and a pinch of salt and pepper. Mix until well combined.
Pour dressing mixture over shredded cabbage and mix until cabbage is evenly coated.
I wait to top with the chopped green onion so the onion stays nice and crunchy. This is personal preference and you can add it during initial mixing.
Refrigerate until ready to serve.

Sweet Potato Mash

Serving size: 4

Prep time: 5-7 minutes

Cook time: 30 minutes

Total time: 37 minutes

Ingredients:

2-3 sweet potatoes, depending on their size, chopped into 1 inch cubes
1/2 yellow or sweet onion, chopped
2-3 cloves of garlic, minced
Avocado oil spray oil (Chosen Foods)
S+P
1/2 cup bone broth
1/4 cup full-fat coconut milk

Instructions:

Preheat oven to 425 degrees.
On a sheet pan, lay out chopped sweet potatoes, chopped onion and minced garlic...evenly distributing them.
Use Chosen Foods avocado oil spray to evenly coat all of the above. Season with S+P.
*If you don't have the spray, mix all the ingredients ahead of time in a large mixing bowl and toss them with avocado oil, salt + pepper until evenly coated. Then spread out on to a sheet pan.
Place in oven and cook for about 25-30 minutes. Check them half way through and give them a good mix around to make sure multiple sides are getting nice and roasted. You will want your potatoes to be fork tender so if they are still a bit hard, cook for 5-10 minutes longer.
Once tender, dump roasted potatoes, onion and garlic in a blender or food processor. Add bone broth + coconut milk.
Use pulse feature and blend until desired consistency. I like mine creamy but still a little rough so I don't process them for long. If you like yours more like a puree add a little more liquid and blend for a while longer.
Scoop all the creamy goodness onto your plate and stuff!

So there you have it! 3 clean, simple recipes, making one amazing meal!! Enjoy!

Peace and Clean Eats,

Kaylee