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Corned Beef and Cabbage


  • Author: Kyndra Holley
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 6 small carrots, halved lengthwise
  • 3 shallots, peeled and cut in half
  • 1 pound whole radishes, scrubbed with the ends trimmed
  • 3 pounds beef brisket with excess fat trimmed
  • spice packet (this should come with the corned beef, but see note above to make your own)
  • 1 tablespoon brown sugar erythritol, more to taste (I use this brand)
  • 2 bay leaves
  • 1 cup beef stock
  • 1 medium head cabbage, cut into eight wedges

Instructions

  1. Preheat the oven to 300°F or heat a slow cooker on the low setting
  2. Place the carrots, shallots, and radishes in the bottom of a large dutch oven. (or in the slow cooker, if using)
  3. Place the corned beef on top of the vegetables and sprinkle the spice blend and brown sugar erythritol over top.
  4. Pour the beef stock over top of the brisket.
  5. Place cabbage wedges around the corned beef.
  6. Cover and cook in the oven for 4 hours or in the slow cooker on low for 8 hours.
  7. Let the meat rest before slicing into it, and then ladle the juices over top.

Notes

net carbs per serving: 6.3g

Nutrition

  • Serving Size: 1 serving
  • Calories: 677
  • Fat: 51g
  • Carbohydrates: 10.7g
  • Fiber: 4.4g
  • Protein: 43.1g

Keywords: Keto corned beef, Sugar free corned beef, Low carb corned beef and cabbage, Easy corned beef and cabbage recipe, Healthy holiday recipes

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