Keto Corned Beef and Cabbage: A Delicious and Nutritious Low-Carb Recipe

Corned beef and cabbage is a classic dish, especially popular around St. Patrick's Day in the United States. While not traditionally Irish, this Irish-American staple has won hearts with its savory flavors and comforting nature. For those following a ketogenic or low-carb diet, the traditional version can be problematic due to the high carbohydrate content of potatoes. However, with a few clever substitutions and modifications, you can enjoy a delicious and keto-friendly corned beef and cabbage that aligns with your dietary goals.

Why Corned Beef and Cabbage is a Keto-Friendly Delight

• Low in Carbs: Corned beef itself is very low in carbohydrates.
• Healthy Fats: It provides a good source of fat, which is a key component of the keto diet.
• Fiber-Rich Cabbage: Cabbage is a great source of fiber and adds bulk to the meal.
• Customizable: The recipe can be easily adapted to include other low-carb vegetables.

Keto Instant Pot Corned Beef and Cabbage Recipe

The Instant Pot method is a game-changer for cooking corned beef, transforming a traditionally tough cut of meat into a tender and flavorful dish in a fraction of the time.

Ingredients:

• Corned Beef Brisket (flat cut preferred): 3-pound brisket.
• Beef Bone Broth: 8 cups.
• Turnips: A low-carb substitute for potatoes.
• Savoy Cabbage: Holds texture well during cooking.
• Pickling Spice: Essential for the classic corned beef flavor.
• Pink Salt: Enhances flavors and provides minerals.
• Whole Grain Mustard: Traditional serving accompaniment.
• Garlic: For added flavor.
• Carrots (optional, use sparingly for Phase 3 of South Beach Diet): Adds sweetness and color.

Instructions:

1. Prepare the Brisket: Rinse the corned beef brisket with cold water and pat it dry.
2. Set up the Instant Pot: Place the trivet inside a 6-quart Instant Pot. Add garlic and pickling spice to the pot.
3. Add the Brisket and Broth: Place the brisket on the trivet and pour in the beef bone broth.
4. Pressure Cook: Select the manual setting, adjust the pressure to high, and set the timer for 85 minutes. Add 5 minutes of cooking time for each additional half-pound of brisket.
5. Quick Release: Once the cooking is complete, perform a quick pressure release.
6. Keep the Brisket Warm: Remove the brisket from the Instant Pot and wrap it in foil to keep it warm.
7. Cook the Vegetables: Add turnips and carrots (if using) to the Instant Pot, followed by the cabbage. Season with salt and pepper to taste.
8. Pressure Cook Again: Select the manual setting, adjust the pressure to high, and set the timer for 8 minutes.
9. Serve: Slice the corned beef against the grain for maximum tenderness. Serve hot with the cooked vegetables and whole-grain mustard.

Tips for the Perfect Keto Instant Pot Corned Beef and Cabbage:

• Brisket Selection: A flat-cut brisket cooks more evenly.
• Liquid Level: Avoid adding too much liquid.
• Cooking Time: Adjust the cooking time based on the size of the brisket.
• Vegetable Size: Cut vegetables into uniform sizes for even cooking.
• Slicing: Always slice the meat against the grain.
• Pressure Release: Use a quick pressure release to prevent overcooking the vegetables.
• Serving: Save some of the cooking liquid to serve with the meat or for reheating.

What to Serve with Keto Corned Beef and Cabbage

• Whole-grain mustard
• Fresh parsley
• Roasted radishes
• Mashed cauliflower
• Sautéed mushrooms
• Keto-friendly Irish cream cold brew coffee

Leftover Ideas

• Keto Reuben Sliders
• Reuben Hot Dogs
• Keto Reuben Tacos
• Keto Corned Beef Hash

Keto Crockpot Corned Beef and Cabbage Recipe

For a hands-off approach, the slow cooker is an excellent option. This method omits potatoes, focusing on the delicious combination of beef and cabbage.

Ingredients:

• Corned beef brisket
• Cabbage
• Water
• Spice packet (usually included with the corned beef)
• Garlic
• Onion
• Carrots (optional)

Instructions:

1. Place Ingredients in Slow Cooker: Add the corned beef brisket to a slow cooker.
2. Add Seasonings: Add the spice packet, garlic, and onion on top of the corned beef.
3. Add Water: Pour enough water to cover the corned beef.
4. Slow Cook: Close the lid and cook on low for 8-10 hours or on high for 4-5 hours.
5. Add Cabbage and Carrots: During the last 1.5 hours of cooking, add the cabbage and carrots (if using).
6. Cook Until Tender: Cook until the cabbage is tender.
7. Slice and Serve: Remove the corned beef, slice against the grain, and serve with the cabbage and carrots.

Other Low-Carb Corned Beef and Cabbage Variations

1. Fried Cabbage with Corned Beef: A quick and easy way to use leftover corned beef. Sauté cabbage with onions and then add diced corned beef.
2. Corned Beef and Cabbage with Radish "Potatoes": Radishes make an excellent low-carb substitute for potatoes. Simmer the corned beef with bone broth and seasonings, adding radishes, cabbage, and onion during the last hour of cooking. Broil for a few minutes to add texture.
3. Canned Corned Beef and Cabbage Skillet: A budget-friendly option using canned corned beef. Sauté cabbage with onion and garlic, then add cubed corned beef and heat through.

Ingredients:

• Canned corned beef
• Cabbage
• Onion
• Garlic
• Oil
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Prepare the Cabbage: Remove the outer leaves from the cabbage, cut it in half, remove the core, and slice it into thin slices.
2. Sauté Cabbage: Heat oil in a large skillet over medium heat. Add the cabbage and cook, stirring often, until it starts to wilt.
3. Add Onion and Garlic: Add the onion and garlic and continue cooking until the cabbage is soft and tender.
4. Add Corned Beef: Open the can of corned beef, cube it, and add it to the cabbage. Stir carefully to avoid crumbling the corned beef too much.
5. Heat Through: Cook until the corned beef is heated through.
6. Season and Serve: Season with salt, pepper, and red pepper flakes (if using). Serve hot.

Tips for a Successful Keto Corned Beef and Cabbage

1. Choose the Right Corned Beef: Look for a brisket that is not too fatty.
2. Use Bone Broth: Bone broth adds richness and nutrients to the dish.
3. Don't Overcook the Cabbage: Cabbage should be tender but not mushy.
4. Slice Against the Grain: This ensures the corned beef is tender.
5. Adjust Seasonings: Taste and adjust seasonings as needed.
6. Consider Adding Other Vegetables: Other low-carb vegetables like celery, and cauliflower can be added.
7. Make it Ahead: Corned beef and cabbage can be made ahead of time and reheated.

Nutritional Information and Health Benefits

• Corned Beef: Rich in protein, iron, and B vitamins.
• Cabbage: High in fiber, vitamins C and K, and antioxidants.
• Radishes/Turnips: Low in carbs and calories, and high in fiber and vitamin C.
• Bone Broth: Provides collagen, minerals, and amino acids.

Macros (approximate, may vary based on specific ingredients and serving size):

• Calories: 300-400
• Net Carbs: 5-10 grams
• Protein: 30-40 grams
• Fat: 15-25 grams

The History of Corned Beef and Cabbage

Corned beef and cabbage is often associated with St. Patrick's Day, but its origins are more complex. In Ireland, pork and potatoes were a common meal. When Irish immigrants arrived in America, they often substituted corned beef for pork because it was more affordable. They then paired the corned beef with cabbage, another inexpensive and readily available vegetable, creating the dish we know today.

Variations for Dietary Needs

1. South Beach Diet: Omit carrots during Phase 1.
2. Paleo: Use a nitrate-free, uncured brand of corned beef.
3. Whole30: Ensure the corned beef is compliant (Costco is a good source).

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