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
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: 3gBlue Smart Points:6Points +:7
