It’s that time of the year again and I’m making Corned Beef for St. Patrick’s Day. This version will keep your carbs under control, and I highly recommend serving it with Cauliflower Colcannon.
Corned Beef and Cabbage (low carb)
8 servings // 620 calories, 7 net carbs
1 tsp. allspice berries
1 tsp. black peppercorns
1 tsp. black mustard seeds
1 tsp. whole cloves
1 tsp. coriander seeds
1 tsp. red pepper flakes
1 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
2 bay leaves
1” cinnamon stick
1 teaspoon sea salt, if using unburned brisket
1 small onion (or half a large one)
4 pounds corned beef brisket, flat cut
4 cups low sodium beef broth
1 head of garlic
1 large cabbage cut into four wedges
1 cup carrots sliced into 3″ pieces
1 cup celery stalks, cut into diagonal 3″ pieces
If the brisket is too large to fit in a 6-quart Instant Pot, cut it into 4 equal pieces. Combine the spices, onion, garlic, and beef stock in the Instant Pot’s insert. Place the brisket pieces, fat-side up, on a rack on top of the onions, spices, and liquid. Secure lid—making sure the steam release knob is in the “sealing” position—and cook on high Pressure Cook setting for 1 hour, 30 minutes. Let pressure release naturally for 20 minutes, then manually release the remaining pressure—using a wooden spoon to avoid burning your hand. Remove cover carefully, watch for steam, remove brisket with tongs and tent with foil to keep warm.
Pour the cooking liquids through a strainer, into a large bowl, and discard solids. Add the strained broth back to the insert and add the carrots and cabbage wedges. Secure lid—making sure the steam release knob is in the “sealing” position—readjust pressure valve, and cook on high “Pressure Cook” setting for 3 minutes. “Quick Release”—using a wooden spoon—remove cover carefully—watch for steam.
Place the meat back in the hot broth to warm up. Using a slotted spoon, transfer vegetables to a serving platter. Remove the warmed meat, cut off any fat you’d like to remove, thinly slice it against the grain, and transfer to the serving platter. Spoon a bit of cooking liquid over the brisket and vegetables. Serve with whole grain mustard…and some Cauliflower Colcannon.