Corned Beef and Cabbage with Horseradish Cream

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What’s St. Patrick’s Day without Corned Beef and Cabbage! A simple way to prepare this classic Irish dish. Top it with horseradish cream or mustard and serve it with a side of creamy cauliflower puree as a low carb alternative to potatoes.

 

What's St. Patrick's Day without Corned Beef and Cabbage! A simple way to prepare this classic Irish dish. Top it with horseradish cream or mustard and serve it with a side of creamy cauliflower puree as a low carb alternative to potatoes.Corned Beef and Cabbage with Horseradish Cream

A perfect festive dish for the upcoming St Patrick’s Day holiday. I also have a slow cooker Corned Beef and Cabbage, and even a Corned Beef and Cabbage Soup. Another festive dinner idea is my lightened up Shepherd’s Pie.

Keep in mind the meat shrinks down to almost 1 lb when cooked.

What's St. Patrick's Day without Corned Beef and Cabbage! A simple way to prepare this classic Irish dish. Top it with horseradish cream or mustard and serve it with a side of creamy cauliflower puree as a low carb alternative to potatoes.
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5 from 1 vote
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Corned Beef and Cabbage 

292.5 Cals 19.3 Protein 20.5 Carbs 16.1 Fats
Prep Time: 5 mins
Cook Time: 3 hrs
Total Time: 3 hrs
Yield: 4 servings
COURSE: Dinner
CUISINE: American
What's St. Patrick's Day without Corned Beef and Cabbage! A simple way to prepare this classic Irish dish. Top it with horseradish cream or mustard and serve it with a side of creamy cauliflower puree as a low carb alternative to potatoes.

Ingredients

  • 2.5 lbs corned beef brisket in brine, fat trimmed off
  • 1 cup baby carrots, peeled
  • 1 small head cabbage, cut into 4 wedges
  • 2 bay leaves

For the Horseradish Cream (Optional)

  • 1 tbsp prepared grated horseradish
  • 1/4 cup fat free sour cream, full fat for Keto
  • 1/4 tsp dijon mustard
  • salt and pepper

Instructions

  • In a large pot, place brisket, bay leaves and enough water to cover.
  • Simmer, covered for about an hour per pound.
  • When meat is tender add carrots.
  • Boil for about 10 minutes, then add cabbage.
  • Cook another 15- 20 minutes, until tender.
  • Remove the meat and place on a cutting board.
  • Slice the meat across the grain into thin slices.
  • Serve with vegetables and ladle some broth on top.

Notes

Horseradish Cream
Servings: 5 • Serving Size: 1 tbsp • Old Points: 0 pts • Points+: 0 pts
Calories: 14.8 • Fat: 0.2 g • Protein: 0.7 g • Carb: 2.6 g • Fiber: 0.2 g

Nutrition

Serving: 1/4 of meat and veggies, Calories: 292.5kcal, Carbohydrates: 20.5g, Protein: 19.3g, Fat: 16.1g, Saturated Fat: 5.5g, Cholesterol: 83mg, Sodium: 960mg, Fiber: 8.3g, Sugar: 3g
WW Points Plus: 7
Keywords: corned beef and cabbage, Corned Beef and Cabbage with Horseradish Cream, how to make corned beef and cabbage, Irish recipes, St Patrick's Day recipes

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52 comments

  1. Gina,   
    Love your recipes!  I’m sure I used to have the slow cooker version of this recipe — I’m sure I’ve made it before.  I see below you were going to test it.  Where can I find it — I have most of your cookbooks.  Let me know.  I know you say below probably 6-8 hours on high — but I’d love exact info and steps if you have it. Especially because I’m sure it exists and that I’ve made it before!  Thanks!  Michelle

  2. The recipe is good; I gave it a 1 because I had to print 30 pages to get a 1 1/2 page recipe.

  3. Hi Gina. I made corned beef and cabbage for the first time using your recipe. It takes a long time, but it was worth the wait! I added 4 red potatoes quartered when I added the carrots. They cooked perfectly! I’m not sure, but I think the cabbage could have cooked another 10-15 minutes. The horseradish cream sauce was amazing! Thanks for posting your recipes!

  4. How did it take 1 1/2 hours when you say use 2.5 lb brisket and then cook an hour per lb/?