Description
A delicious and flavorful Keto Corned Beef & Cabbage recipe perfect for a hearty meal.
Ingredients
Scale
- 2 pounds corned beef brisket
- 1 medium head of green cabbage, cut into wedges
- 4 cups beef broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon mustard seeds
- 1 bay leaf
- Salt to taste
Instructions
- Rinse the corned beef brisket under cold water to remove excess salt. Pat it dry with paper towels.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the corned beef brisket and sear on all sides until browned, about 5 minutes per side.
- Pour in the beef broth and add garlic powder, onion powder, black pepper, mustard seeds, and bay leaf. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for about 2.5 to 3 hours, or until the meat is tender.
- Add the cabbage wedges to the pot, pushing them down into the broth. Cover and cook for an additional 30 minutes, or until the cabbage is tender.
- Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain.
- Serve the sliced corned beef with the cabbage on the side, drizzled with some of the broth.
Notes
- For extra flavor, add a tablespoon of apple cider vinegar to the broth while cooking.
- If you prefer a bit of heat, add red pepper flakes to the broth or serve with a spicy mustard on the side.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: Varies
- Fat: 20g
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: Varies