📝 About This Recipe
Experience a soul-warming Irish-American classic reimagined for the low-carb lifestyle, featuring a melt-in-your-mouth beef brisket infused with pickling spices. By swapping traditional potatoes for hearty radishes and extra buttery cabbage, we maintain that iconic savory profile without the carb count. This one-pot wonder delivers deep, salty-sweet flavors and a tender texture that makes it the ultimate comfort food for any day of the year.
🥗 Ingredients
The Brisket & Aromatics
- 3-4 pounds Corned beef brisket (with spice packet included)
- 4 cups Beef bone broth (low sodium preferred)
- 5 cloves Garlic (smashed)
- 1/2 Yellow onion (sliced into thick wedges)
- 2 pieces Bay leaves
- 2 tablespoons Apple cider vinegar (to brighten the brine)
Low-Carb Vegetables
- 1 large head Green cabbage (cut into 8 thick wedges)
- 1 pound Red radishes (halved; these act as the potato substitute)
- 3 pieces Celery stalks (cut into 2-inch chunks)
- 4 tablespoons Unsalted butter (melted, for finishing the vegetables)
Creamy Mustard Sauce
- 1/2 cup Sour cream (full fat)
- 2 tablespoons Stone-ground mustard
- 1 teaspoon Prepared horseradish (drained)
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Remove the corned beef from its packaging and rinse it thoroughly under cold water to remove excess surface brine. Pat dry with paper towels.
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2
Place the brisket in a large Dutch oven or heavy-bottomed stockpot, fat side up. Sprinkle the contents of the spice packet over the meat.
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3
Add the smashed garlic cloves, onion wedges, bay leaves, and apple cider vinegar to the pot.
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4
Pour in the beef broth and add enough water to ensure the liquid covers the meat by at least one inch.
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5
Bring the liquid to a boil over medium-high heat. Once boiling, immediately reduce the heat to low, cover the pot tightly, and simmer gently for 2.5 to 3 hours. The meat should be tender but not falling apart yet.
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6
While the beef simmers, prepare the creamy mustard sauce by whisking the sour cream, mustard, and horseradish in a small bowl. Refrigerate until serving.
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7
After 3 hours, add the halved radishes and celery chunks to the pot, nestling them into the liquid around the beef. Cover and cook for 15 minutes.
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8
Gently place the cabbage wedges on top of the meat and vegetables. They will partially steam and partially braise. Cover and cook for an additional 15-20 minutes until the cabbage is tender but still holds its shape.
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9
Carefully remove the brisket from the pot and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes. This is crucial for a juicy result.
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10
Use a slotted spoon to remove the cabbage, radishes, and celery from the cooking liquid. Place them in a serving bowl and toss with the melted butter and a splash of the cooking liquid.
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11
Slice the rested corned beef against the grain into 1/4-inch thick slices. Slicing against the grain ensures maximum tenderness.
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12
Arrange the sliced beef on a platter surrounded by the buttered vegetables. Garnish with fresh parsley and serve with the chilled mustard sauce on the side.
💡 Chef's Tips
Always rinse the brisket before cooking to prevent the final dish from being overly salty. Don't skip the radishes; when boiled, they lose their peppery bite and take on a texture and flavor remarkably similar to red potatoes. If you have time, cook the beef the day before, chill it, and slice it cold for perfectly clean cuts, then reheat it in the simmering broth. Ensure the heat is low; a hard boil will toughen the muscle fibers of the brisket, making it rubbery instead of tender. If your brisket didn't come with a spice packet, make your own with peppercorns, mustard seeds, coriander seeds, and a few cloves.
🍽️ Serving Suggestions
Serve with a side of buttery, riced cauliflower for extra volume without the carbs. Pair with a crisp, dry Irish Stout (in moderation) or a sparkling water with a twist of lime. Offer extra prepared horseradish for those who like a spicy kick. Leftovers are fantastic fried up the next morning as a keto 'hash' with fried eggs. A simple side of fermented pickles or sauerkraut adds a wonderful probiotic crunch to the meal.