This dish is warming, grounding, and hearty—ideal for colder months or individuals with a strong Vata constitution. The use of cardamom and fennel supports digestion, while ghee adds necessary unctuousness to balance the dryness of slow-cooked meat. Cabbage, though nutritious, can increase Vata when eaten in excess, so enjoying it cooked and well-seasoned is key. The onions and spices provide digestive heat, helping to counteract the heaviness of the dish.
For a more balanced Ayurvedic approach, consider:
Using bone broth or warm water instead of ghee for a lighter alternative (better for Kapha).
Adding cumin and coriander to further enhance digestion.
Serving with a small side of ginger tea to aid in digestion post-meal.
Ingredients:
4 Tbsp GHEE
1 large ONION, sliced
4 lb CORNED BEEF, fat side up
1 tsp BLACK PEPPER
½ tsp CARDAMOM
½ tsp FENNEL SEEDS
4 strips BACON (optional, for additional flavor)
3 large CARROTS, cut into chunks
4 large POTATOES, quartered
½ head CABBAGE, cut into wedges
Instructions:
Preheat oven to 275°F. In a cast iron Dutch oven, melt ghee and layer onion slices at the bottom for moisture.
Place the corned beef in the center, fat side up. Sprinkle with black pepper, cardamom, and fennel.
Layer bacon strips on top of the meat, then add another light sprinkle of the same spices.
Cover and cook for 4 hours.
Add carrots and potatoes, ensuring they are nestled in the juices. Cook for another hour.
With 30 minutes left, place cabbage wedges on top. Cook until the cabbage is soft but still vibrant.
Serve warm, allowing the flavors to meld. Pair with a digestive tea for better assimilation.
Dosha Modifications:
For Vata: Keep the ghee, add more warming spices like ginger and cumin.
For Pitta: Reduce black pepper and bacon, and add cooling coriander.
For Kapha: Limit potatoes, reduce ghee, and increase fennel and black pepper for stimulation.
