Corned Beef and Cabbage (spice packet method)

If you’d like to create corned beef from scratch, use the linked recipe. Warning, it takes ten days! Otherwise, here’s a much quicker version, perfect for St. Patrick’s Day or any other winter day needing a hearty meal.

Corned Beef and Cabbage (spice packet method)
6 servings
Per serving, not counting potatoes:
calories 817.7, protein 57.4g, fat 57.7g, net carbs 10.3g

1 (4-pound) corned beef brisket with spice packet
10 small red potatoes (If keto, avoid and serve to others.)
5 medium carrots
1 small head cabbage (about 2 pounds) cut into 8 chunks

Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is almost fork-tender*, about 3 hours for a 4-pound piece of meat.

NOTE: Total cook time for corned beef to be fork-tender* should be about 50 minutes per pound. Please adjust your corned beef cooking time accordingly.

While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.

When the corned beef has cooked until almost fork-tender*, add the prepared potatoes (if using) and carrots; cook until vegetables are almost tender and meat has become completely fork-tender*, about 15 minutes. Add cabbage and cook until the cabbage is tender, about 15 more minutes.

Slice meat across the grain. Serve with vegetables and broth, and horseradish sauce (below) if desired.

*A braise is fork tender when you can insert a sharp knife into the center of the cut and encounter very little or no resistance. Your knife should be able to slip in like butter, and you should be able to easily tear a piece of the meat away from the rest of the braise.