My favorite way to make corned beef is this Keto Corned Beef and Cabbage with Radish “potatoes”. Corned beef and cabbage aren’t the same without potatoes although it’s naturally a keto-friendly meal. I cooked radishes right along with the cabbage to get that potato fix, and it turned out amazing.
The key for our keto corned beef and cabbage is low and slow.
For about three hours, I simmered the corned beef in bone broth and seasonings. Then I sliced it and for a few minutes, broiled it to just crisp up the edges and add another level of flavor.
During the last hour of simmering, the cabbage, radishes, and onion are added and also broiled to give them some delicious texture. It turned out so tasty!
Tips for making:
- From the store, buy the corned beef brisket that has already been brined. You can brine the brisket yourself if you’re really adventurous, but it takes about a week. In place of the regular sugar, just use a brown sugar keto sweetener.
- If a pre-brined corned beef does not come with a spice packet, you can use a tablespoon of premade pickling spice.
- To simmer the corned beef, use a large stockpot or Dutch oven. It needs to be big enough(that you can cover the entire corned beef with the liquid).
- As part of your cooking liquid, I do recommend using beef bone broth but you can use stock or broth.
- For use at a later time, you can save the leftover broth and even freeze it.
yield: 6 SERVINGS
prep time: 10 MINUTES
cook time: 3 HOURS
total time: 3 HOURS 10 MINUTES
INGREDIENTS
- 3 pounds corned beef brisket
- (2- 32 oz. containers) 8 cups beef bone broth/stock
- 5 cloves garlic, peeled
- 2 bay leaves
- 1 medium onion, sliced thin
- (cut into slices) 1 small cabbage, core and stems removed,
- (cut in half) 2 bunches of radishes, tops, and bottoms removed,
DIRECTIONS
- Over medium to medium-high heat, heat a Dutch oven or stockpot. Along with juices and spice pack, place the corned beef fat side up in the Dutch oven/stockpot.
- Add in the bay leaves and garlic cloves. To cover the corned beef, pour in the bone broth. Add additional broth or water to cover it, if it’s not completely covered.
- Bring to just a boil and then lower the heat to low and for about 3 hours, let simmer. After 2 hours, add in the onion and radishes so that for about an hour, they cook with the corned beef.
- If you want your cabbage to be crispier, wait, and at the 2 hours and 30-minute mark, add it.
- Line a baking sheet with parchment paper once the corned beef is done and turn your oven to broil. From the Dutch oven, remove the corned beef and for about 10 minutes, let it rest. Into 1/4 inch slices, cut the corned beef against the grain.
- On the baking sheet, place the sliced corned beef and onion, cabbage, and radish mixture. To remove the vegetables from the broth, use a slotted spoon. Over the corned beef, drizzle a little of the broth, about a 1/4 cup or so.
- Checking every minute or two, broil on HIGH for 5 minutes, until the cabbage just slightly browns and the edges of the meat are just starting to get crispy.
- Remove from the oven and enjoy!
NUTRITION INFORMATION
Yield: 6 servings,
Serving Size: 2-3 slices of corned beef with 1 cup of vegetables
Amount Per Serving:
394 Calories
24.4g Fat
10.2g Total Carbs
3.1g Fiber
4.7g Sugar
36g Protein
7g Net Carbs
