A delicious low carb version of the classic corned beef and cabbage recipe, perfect for those following a keto diet.
Ingredients: 3 lbs corned beef brisket. 1 head cabbage, cut into wedges. 4 cups beef broth. 1 onion, sliced. 4 cloves garlic, minced. 1 tablespoon whole black peppercorns. 1 tablespoon mustard seeds. 1 tablespoon apple cider vinegar. 1 tablespoon olive oil. Salt and pepper to taste.
Instructions: Use salt, pepper, and olive oil to coat the corned beef brisket. In the bottom of the Instant Pot or Crock Pot, put the onion, garlic, peppercorns, mustard seeds, and apple cider vinegar. Put in beef broth. On top of the onions, put the corned beef brisket. In the Instant Pot, cook on high pressure for 90 minutes. In the Crock Pot, cook on low heat for 8 hours. When the corned beef is done, carefully take it out of the Instant Pot by letting the pressure out. Boil the water and add the cabbage wedges to it. In the Instant Pot, cook for 5 minutes more or for 1 hour more in the Crock Pot until the cabbage is soft. Serve corned beef with cabbage wedges and cut it against the grain. Have fun!
Prep Time: 15 minutes
Cook Time: 90 Instant Pot / 480 Crock Pot
Alex Socratis
