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Corned Beef & Cabbage
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You don't have to wait until St. Patrick's Day to enjoy this hearty dish. In this recipe turnips replace carb-heavy potatoes.
5 pounds corned brisket of beef
6 peppercorns or packaged pickling spices
1 bay leaf
2 carrots, cut into 2 pieces
4 medium turnips, halved
1 onion, peeled and quartered
1 small medium green cabbage, cut into 6 wedges
4 tablespoons melted butter
Place corned beef in a large Dutch oven with water to cover; add peppercorns and bay leaf. Cover and bring to a boil; reduce heat and simmer 4 to 5 hours until tender, skimming fat occasionally. During the final hour of simmering, add carrots, turnips, and onion. During last 20 minutes, add cabbage.
Transfer meat to a cutting board, and thinly slice against the grain. Arrange on a platter with vegetables. Brush with butter and serve with mustard on the side.
This recipe can also be prepared in a crockpot. Place all ingredients except vegetables in a crockpot; cook on low 8 hours; add vegetables and cook 1 hour more.
Servings: 6
Carbohydrates: 15 grams
Net Carbs: 10 grams
Fiber: 5 grams
Protein: 58 grams
Fat: 64.5 grams
Calories: 879
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