St. Patrick's Day is just around the corner, and what better way to celebrate than with a classic Irish-American dish: corned beef and cabbage? This recipe adapts the traditional meal for a low-carb or keto lifestyle by omitting the potatoes, focusing on the flavorful corned beef and nutrient-rich cabbage. Whether you're Irish or not, this dish is a hearty and satisfying way to enjoy a festive meal while staying true to your dietary goals.
The History of Corned Beef and Cabbage
Before diving into the recipe, it's interesting to note the history of corned beef and cabbage. As one article puts it, it's "as Irish as spaghetti and meatballs." In Ireland, pork and potatoes were a common dinner. When Irish immigrants came to America, they found corned beef to be a more affordable alternative to pork. Thus, a new tradition was born, with corned beef and cabbage replacing pork and potatoes as a St. Patrick's Day staple.
Why Make It Low Carb?
Traditionally, corned beef and cabbage includes potatoes, which are high in carbohydrates. Removing the potatoes significantly lowers the carb count, making it suitable for those following a low-carb or ketogenic diet. This tweak allows you to enjoy the flavors of the dish without compromising your dietary restrictions.
Choosing Your Cooking Method: Slow Cooker or Instant Pot
This recipe offers two cooking methods: the slow cooker (Crock-Pot) and the Instant Pot (pressure cooker). Both methods yield delicious results, but they differ in cooking time and technique.
Slow Cooker Method
The slow cooker is a convenient option for those who prefer a hands-off approach. It requires a longer cooking time but allows the flavors to meld together beautifully.
Read also: Easy Low-Carb Cheese Crackers
Instant Pot Method
The Instant Pot is a faster alternative, ideal for those who want to enjoy corned beef and cabbage in a fraction of the time. It uses pressure cooking to tenderize the beef and cook the vegetables quickly.
Ingredients
Here's what you'll need to make this keto-friendly corned beef and cabbage:
- Corned Beef Brisket: The star of the show, choose a brisket that fits your slow cooker or Instant Pot. A 2-3 pound brisket is a good starting point.
- Cabbage: A small to medium head of cabbage, quartered or cut into chunks.
- Onion: One small onion, cut into slices.
- Carrots: 4 carrots, cut into chunks. (Omit for stricter keto diets)
- Celery: 1 celery bunch, cut into chunks.
- Spices: The spice packet that comes with the corned beef, or a homemade spice blend (see below).
- Garlic: A few cloves of garlic, minced.
- Water: Enough to cover the corned beef in the slow cooker or Instant Pot.
- Optional Vegetables: Radishes or turnips as a potato substitute.
Spice Blend (if not using the packet)
- ½ tsp Ground Coriander
- ½ tsp Ground Mustard
- ½ tsp Black Pepper
- ½ tsp Salt
- ½ tsp Allspice
- ½ tsp Ground Marjoram
- ½ tsp Ground Thyme
Step-by-Step Instructions
Slow Cooker Instructions
- Prepare the Vegetables: Cut up the onions, celery, and carrots. Discard the top layer of the cabbage, wash, and quarter it.
- Layer the Crock-Pot: Spray the crockpot with non-stick spray or line it with a disposable liner. Layer cabbage and onion on the bottom of the crock pot, then add the celery and carrots.
- Add the Corned Beef: Place the corned beef brisket on top of the vegetables.
- Add Spices and Water: Add spice packet, garlic, and onion on top of corned beef. Pour 4 cups of water over the brisket, ensuring it's mostly covered.
- Cook: Cover and cook on low for 7-8 hours.
- Add Cabbage: push the beef and other ingredients to the side and Place the cabbage in the crockpot and cook for an additional 1 hour on low until tender.
- Serve: Remove the corned beef and cabbage with a slotted spoon to drain excess liquid. Slice the corned beef against the grain and serve with the cabbage and other vegetables.
Instant Pot Instructions
- Prepare the Meat: You might have to cut your beef to make it fit into the pressure cooker. Place beef brisket into the pot.
- Add Spices and Water: Add spice packet, garlic, and onion on top of corned beef. Pour water on top of the meat, ensuring it's covered.
- Cook the Beef: Close and seal vent. Select manual setting and set time for 65 minutes.
- Natural Release: Allow for a 10-minute natural pressure release.
- Add Vegetables: Open pressure cooker and add cabbage and carrots on top of corned beef.
- Cook Vegetables: Close and seal vent. Select manual setting and set time for 3 minutes.
- Quick Release: Use a quick pressure release.
- Serve: Remove the corned beef and cabbage with a slotted spoon to drain excess liquid. Slice the corned beef against the grain and serve with the cabbage and other vegetables.
Tips and Variations
- Spice Placement: For a milder spice flavor, put the spices into a tea ball to easily remove them after cooking.
- Vegetable Options: Adjust the vegetables to your liking. For a stricter keto diet, omit the carrots and onions, or substitute with radishes or turnips.
- Corned Beef Quality: For those on Whole30, compliant corned beef can be found at Costco.
- Doneness: Corned beef is a tougher cut of beef, so it needs to cook longer. If the meat isn’t tender to the touch after the cook time, continue to cook it in 5-10 minute increments until it is.
- Serving Suggestions: Serve with Keto Mashed Cauliflower or Keto Cheddar biscuits for a complete low-carb meal.
Nutritional Information (Per Serving, approximately 1/10th of recipe)
- Calories: 583
- Fat: 40g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 42g
- Net Carbs: Approximately 4-5g (depending on onion consumption)
Note: Nutritional information is an estimate and may vary based on specific ingredients and brands used.
Storing Leftovers
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.
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