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Corned Beef and Cabbage Stew (Low Carb and Paleo)

March 6, 2013 By Karen Sorenson

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I’m part Irish, so growing up my mom made two things every year for St. Patrick’s Day: Corned Beef & Cabbage and Irish Soda Bread.  As a kid I never really liked either of those dishes.  The cabbage always tasted funny and the Iris soda bread wasn’t sweet enough.  Though I’m sure if I ate the soda bread now I would think it was too sweet.  It must of been my tastes as a kid because I eventually grew to love both of them and it’s a great way to celebrate my heritage.  Corned Beef and Cabbage is naturally low carb, but I decided to give it a bit of a face lift.  I turned boring corned beef and cabbage into a hearty and flavorful stew.  It’s the perfect way to enjoy your yearly Corned Beef and Cabbage.

Enjoy!

 ~Karen
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Corned Beef and Cabbage Stew

Ingredients

  • 1 1/2 lbs corned beef brisket (toss the seasoning packet)
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, chopped
  • 2 ribs of celery, chopped
  • 10 cups water
  • 1/2 Tbsp apple cider vinegar
  • 1/2 tsp mustard seed
  • 1/2 tsp black peppercorns
  • 5 cloves
  • 5 whole all spice
  • 2 bay leaves
  • 1/2 lb radishes, quartered
  • 1/2 small head cabbage, chopped (or more to taste)

Instructions

  1. In a Dutch oven, heat 1 Tbsp of oil over medium heat
  2. Add the onions and cook for 4-5 minutes
  3. Add the garlic, carrots, celery, salt & pepper (to taste) and cook for 2-3 minutes
  4. Create a spice packet by placing the mustard seed, black peppercorns, cloves, all spice, and bay leaves into a piece of cheesecloth and tie it with a piece of kitchen twine long enough to hang off the side of the pot (this is for easy removal--you could also use pickling spice, but check the ingredients).
  5. Add the corned beef, water, apple cider vinegar, and spice packet to the pot
  6. Bring the stew to a boil and reduce the heat to a low simmer
  7. Simmer for 3 hours.
  8. Add the cabbage and radishes the last 30 minutes of cooking time
  9. Remove the corned beef and shred the meat with the fork.
  10. Remove the spice packet and add the corned beef back into the pot
  11. Stir to combine, season to taste, and cook until the vegetables are tender.

Notes

Net Carb Count*: Corned Beef and Cabbage Stew: 32 net carbs (for the entire recipe--serves 4)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

Adapted from Skinny Taste

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Filed Under: Beef, Paleo Tagged With: Atkins, dairy free, egg free, gluten free, health, low carb, nightshade free, paleo, primal, soup, special diet, special diets, St. Patrick's Day

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Welcome


Hi, I'm Karen! I follow a low carb and paleo diet as I try and reach my goal of losing 100 lbs. I'm also interested in all things healthy and healing my body through food and lifestyle. Read More

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