Low Carb Corned Beef and Cabbage

Happy St. Patty’s Day! Not only is it an Irish holiday but it’s my birthday! Check out our social post on St. Patty’s for giveaways!

Corned beef brisket, a tough cut of meat, cooked long and slow in a pot is great for special occasions or for large gatherings. Cabbage, purple turnips, and carrots added to the braising liquid become sweet and juicy for a perfect one-pan meal. I swap out the potatoes and use turnips! Also, choose grass-fed and organic.

1 6-pound Grass-fed/Organic corned beef brisket with spices

1 large onion, processed

2 cups chicken or beef stock

3 bay leaves

1 large green cabbage, cut into 4 large wedges (leave core intact)

1 pound carrots, trimmed and cut in quarters

3 pounds small purple turnips cut in half or quarters

Directions: 

  1. Trim excess fat from corned beef brisket.

  2. Preheat pan over medium heat. When several drops of water sprinkled on pan s and dissipate, approximately 5 - 7 minutes, place corned beef in pan, fat side down. Place cover on pan slightly ajar and cook corned beef until browned on all sides, approximately 15 minutes. If corned beef does not fit in pan, cut into 2 pieces, browning each piece separately.

  3. Add onions, stock and bay leaves. Cover.

  4. When the liquid begins to bubble reduce heat to low and cook for 4 hours.

  5. Add cabbage, carrots and turnips in pan around corned beef and cover. Cook for an additional 1 - 1 1⁄2 hours until meat and vegetables are tender.

  6. Slice meat on the diagonal into thin slices and serve with some of each vegetable and a little bit of braising liquid.

Tips: 

  • Alternately remove corned beef brisket from pan after cooking and brush the top with a mixture of 1/4 cup mustard. Place corned beef brisket back in pan, transfer to oven (removing handles) and brown top under the broiler prior to serving.

  • Spices are generally included when purchasing corned beef brisket and include bay leaves, whole coriander, mustard seeds, whole caraway, peppercorns, cloves and fennel. If they are not included, add 2 tablespoons of spices mixture to pan or use 2 tablespoons of whole pickling spice mixture.

  • Serve corned beef brisket with an assortment of mustards: dark grainy mustard, honey-mustard or wasabi-style mustard for a spicy accompaniment.

BlogMarie Maglio#cornedbeef, #cabbage, #stpattysday