Description
What’s St. Patrick’s Day without Corned Beef and Cabbage? This stovetop Corned Beef and Cabbage recipe is a simple way to prepare this classic Irish dish.
Yield: 4servings | Serving Size: 1/4 of meat and veggies
Ingredients
2.5lbscorned beef brisket in brine, fat trimmed off
1cupbaby carrots, peeled
1small head cabbage, cut into 4 wedges
2bay leaves
For the Horseradish Cream (Optional)
1tbspprepared grated horseradish
1/4cupfat free sour cream, full fat for Keto
1/4tspdijon mustard
salt and pepper
Instructions
In a large pot, place brisket, bay leaves and enough water to cover.
Simmer, covered for about an hour per pound.
- When meat is tender add carrots.
- Boil for about 10 minutes, then add cabbage.
- Cook another 15- 20 minutes, until tender.
Remove the meat and place on a cutting board.
Slice the meat across the grain into thin slices after letting it rest for 5
minutes.
Serve with vegetables and ladle some broth on top.
Last Step:
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Nutrition
Serving: 1/4 of meat and veggies, Calories: 292.5kcal, Carbohydrates: 20.5g, Protein: 19.3g, Fat: 16.1g, Saturated Fat: 5.5g, Cholesterol: 83mg, Sodium: 960mg, Fiber: 8.3g, Sugar: 3g
