Corned beef and cabbage is a St. Patricks day MUST. This keto version is so tender and flavorful, we want to have it way more than just once a year. (Okay, the caper mayo doesn’t hurt either.)
Made this? Let us know how it went in the comment section below!
Advertisement – Continue Reading Below
-
3-4 lbs corned beef
- 2
onions, quartered
- 4
celery stalks, quartered crosswise
- 1
package pickling spices
-
Kosher salt
-
Black pepper
- 1
medium green cabbage, cut into 2″ wedges
- 2
carrots, peeled and cut into 2″ pieces
- 1/2 c.
Dijon mustard
- 2 tbsp.
apple cider vinegar
- 1/4 c.
mayonnaise
- 2 tbsp.
capers, roughly chopped, plus 1 tsp brine
- 2 tbsp.
parsley, roughly chopped
Directions
-
- Step 1Place corned beef, onion, celery, and pickling spices into a large pot. Add enough water to cover by 2″, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.
- Step 2Meanwhile, whisk dijon mustard and apple cider vinegar in a small bowl and season with salt and pepper. In another bowl, mix mayo, capers, caper brine, and parsley. Season with salt and pepper
- Step 3 Add cabbage and carrots and continue to simmer for 45 minutes to 1 hour more, until cabbage is tender. Remove meat, cabbage, and carrots from pot. Slice corned beef and season with more salt and pepper.
- Step 4Serve with both sauces on the side for dipping.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Advertisement – Continue Reading Below
Advertisement – Continue Reading Below