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!
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
- In a Dutch oven, heat 1 Tbsp of oil over medium heat
- Add the onions and cook for 4-5 minutes
- Add the garlic, carrots, celery, salt & pepper (to taste) and cook for 2-3 minutes
- 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).
- Add the corned beef, water, apple cider vinegar, and spice packet to the pot
- Bring the stew to a boil and reduce the heat to a low simmer
- Simmer for 3 hours.
- Add the cabbage and radishes the last 30 minutes of cooking time
- Remove the corned beef and shred the meat with the fork.
- Remove the spice packet and add the corned beef back into the pot
- 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
