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.
2.5lbscorned beef brisket in brine(fat trimmed off)
1small head cabbage(cut into 4 wedges)
For the Horseradish Cream (Optional)
1tbspprepared grated horseradish
1/4cupfat free sour cream(full fat for Keto)
salt and pepper
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.
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