Corned beef and cabbage is a classic dish, particularly popular around St. Patrick's Day. This article provides a guide to preparing a keto-friendly version of this traditional meal. By making a few simple substitutions, you can enjoy all the flavor of corned beef and cabbage without the carb overload.
Understanding Corned Beef
The name "corned beef" doesn't come from corn. Instead, it refers to the "corns" of salt used to cure the beef. Typically, corned beef is made from brisket, a cut of beef that becomes incredibly tender when slow-cooked.
Why Corned Beef and Cabbage Can Be Keto-Friendly
The primary concern when adapting corned beef and cabbage for a ketogenic diet is the high carbohydrate content of potatoes, a common ingredient in traditional recipes. However, corned beef itself is naturally low in carbs. Three ounces of corned beef contain just 0.4g of carbs! To make this meal keto-friendly, replace the potatoes with radishes.
The Keto Corned Beef and Cabbage Recipe
This recipe offers a few different methods for cooking your corned beef and cabbage, including Instant Pot, slow cooker, and oven instructions.
Ingredients:
- Corned beef brisket (pre-brined is recommended)
- 8 cups beef bone broth or stock (2- 32 oz containers)
- 1 large onion, quartered
- Radishes, halved or quartered depending on size
- 1 head of cabbage, cut into wedges
- Garlic cloves
- Bay leaves
- Optional spice packet (or 1 tablespoon pickling spice, or a blend of coriander, peppercorns, mustard seeds, crushed bay leaves, crushed red pepper flakes, and anise seeds)
Instructions:
Dutch Oven/Stockpot Method
- Heat a Dutch oven or stockpot over medium to medium-high heat.
- Place the corned beef fat side up, along with juices and spice pack in the Dutch oven or stockpot. If your corned beef doesn't come with a spice packet, you can use a tablespoon of premade pickling spice or make your own blend with about a 1/4 teaspoon of each of the following spices: coriander, peppercorns, mustard seeds, crushed bay leaves, crushed red pepper flakes, and anise seeds.
- Add in the garlic cloves and bay leaves.
- Pour in the bone broth to cover the corned beef. You can use stock or broth if you don't have beef bone broth.
- Bring to just a boil and then reduce heat to low and let simmer for about 3 hours.
- Add in the onion and radishes after 2 hours so that they cook with the corned beef for about an hour.
- Once the corned beef is done, line a baking sheet with parchment paper and turn your oven to broil.
- Remove the corned beef from the Dutch oven and let it rest for about 10 minutes.
- Place the sliced corned beef and onion, cabbage, and radish mixture on the baking sheet. Use a slotted spoon to remove the vegetables from the broth.
- Broil on HIGH for 5 minutes, checking every minute or two, until the edges of the meat are just starting to get crispy and the cabbage just slightly browns.
Instant Pot Instructions
- Add the water into the Instant Pot then place the brisket into the pot.
- Add the seasonings on top, make sure to spread it out and cover the top of the brisket.
- Set the Instant Pot to Meat/Stew high pressure for 60 minutes.
- When done turn it off and let it self release for 20 minutes then when its done go ahead and release it the reset of the way.
- Remove the brisket and set aside.
- Cut the cabbage into 8 quarters. Slice it in half then slice that in half then in half again and do that to both halves.
- Cut the ends off of the carrots and give them a good wash.
- Chop the root and tip off of the onion and remove the peel then cut in half and then into four quarters.
- Add the cabbage, carrots and onions into the liquid from the brisket in the Instant Pot and seal it then set the Instant Pot to soup for 10 minutes.
- Let it self release for 5 minutes then release it.
- Put the brisket back into the Instant pot to warm it back up. Cover it in the liquid then take it out and slice it horizontally and serve with a side of the veggies.
Slow Cooker Instructions
- Add corned beef brisket and the spice packet or (1 tablespoon homemade seasoning) to a slow cooker.
- Pour 4 cups or enough water over brisket to just cover the whole roast.
- Add onions, carrots and celery.
- Cover and slow cook on low for 6 to 8 hours or on high for 4 to 5 hours.
- Add cabbage the last half hour of cooking time, Cover and continue to cook the remaining 30 minutes.
- Remove vegetables and cabbage with a slotted spoon from crockpot to drain excess liquid.
- Remove corned beef and slice against the grain.
Crock Pot Instructions:
- Add all of the ingredients (except the cabbage) into the crock pot with the fat side of the brisket up.
- Cook for about 5 hours then add in the cabbage and cook for another hour.
Oven Instructions:
- Add all of the ingredients (except the cabbage) into a casserole dish with the fat side of the brisket up.
- Cook for about 2.5 hours then add in the cabbage and cook for another hour. Periodically base everything with the liquid.
Serving and Storing
Slice the corned beef against the grain for maximum tenderness. Serve with the cooked cabbage, radishes, and onions. The leftover broth can be saved and even frozen for later use. Store any leftover corned beef and cabbage in an airtight container after it’s been cooked and cooled and refrigerate for up to 3 days.
Read also: Delicious Keto Meal
Tips for the Best Keto Corned Beef and Cabbage
- Choose a good quality corned beef: Buy the corned beef brisket from the store that has already been brined. If you’re really adventurous, you can brine the brisket yourself, but it takes about a week. A Wellshire Uncured Corned Beef at Whole Foods Market and it came pre-seasoned with all the natural spices. The meat turned out not as bright pinkish-red as the traditional kind which has a chemical in it (saltpeter, a nitrate) that makes it that color.
- Don't skip the radishes: Radishes are the perfect keto-friendly substitute for potatoes, providing a similar texture and mild flavor.
- Consider broiling: Broiling the meat and vegetables at the end adds a delicious crispy texture.
- Use bone broth: Using beef bone broth as part of your cooking liquid, but you can use stock or broth.
- Make it ahead: Corned beef and cabbage is a great make-ahead meal. It reheats well, and the flavors meld together even more over time.
Health Benefits and Considerations
- Healthy Fats: If you are on the keto diet then you certainly need to get fats in. There are so many health benefits in fats! As long as you are eating healthy fats and not the bad fats then you will get the health benefits. Olive oil, avocado oil, coconut oil, grass fed butter and ghee (and many more) are all healthy fats.
- Low Carb: The only carbs in this low carb recipe is from the veggies. This classic cabbage recipe for St Patrick’s day just needed a little tweak to make it lower in carbs. Just by removing the potatoes typically in this recipe, it is much lower carb and a keto-friendly meal.
Read also: Beef jerky: A high-protein option for shedding pounds?
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