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A savory skillet of Keto Corned Beef and Cabbage with melted cheese.

Keto Corned Beef and Cabbage Low Carb Dinner

This keto-friendly, one-pot dinner delivers the ultimate comfort food experience without compromise. Tender, spiced corned beef is braised to perfection and served alongside sweet cabbage and carrots that soak up the rich, flavorful broth. It's a deeply satisfying, low-carb meal that is both simple to prepare and nourishing.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: American, Irish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon avocado oil or ghee
  • 1 yellow onion, cut into large wedges
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon apple cider vinegar
  • Water, to cover
  • 1 large head of green cabbage, cut into 8 wedges core intact
  • 4 large carrots, peeled and cut into 3-inch chunks
  • Fresh parsley, chopped for garnish
  • Stone-ground mustard or sugar-free mustard, for serving

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Tongs
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Slotted spoon
  • Paper towels
  • Aluminum foil

Method
 

  1. Remove corned beef from packaging and rinse thoroughly under cold water. Pat completely dry with paper towels.
  2. Heat avocado oil or ghee in a large Dutch oven over medium-high heat. Sear the brisket fat-side down first until a deep golden brown crust forms, about 4-5 minutes per side.
  3. Remove seared brisket and set aside on a plate. Add onion wedges and smashed garlic to the pot. Sauté for 2-3 minutes until fragrant.
  4. Return the brisket to the pot with any juices. Add the spice packet, bay leaves, peppercorns, and apple cider vinegar.
  5. Pour in enough fresh water to just cover the meat completely.
  6. Bring to a boil, then immediately reduce heat to the lowest setting to maintain a bare simmer. Cover with a tight-fitting lid.
  7. Simmer gently for 3 to 3.5 hours, or until the meat is fork-tender and easily shreds.
  8. Once beef is tender, carefully remove it from the pot and place on a cutting board. Tent loosely with foil to keep warm.
  9. Increase heat to bring the broth back to a steady simmer. Add carrot chunks and cook for 10 minutes.
  10. Gently submerge cabbage wedges into the broth. Cook for an additional 10-15 minutes, until vegetables are tender but still have a bit of bite.
  11. Let the corned beef rest for 10-15 minutes before slicing. Always slice against the grain.
  12. Use a slotted spoon to arrange cabbage and carrots on a serving platter. Place sliced or shredded corned beef alongside.
  13. Ladle a bit of the cooking broth over everything, garnish with fresh parsley, and serve immediately with mustard.

Notes

For a more intense spice flavor, add a teaspoon of coriander seeds or a few allspice berries. Avoid boiling the brisket; a gentle simmer is key for tender meat. Do not add the cabbage too early to prevent it from becoming mushy. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Use leftovers to make a hash or keto Reuben-inspired dishes. For an oven method, braise covered at 300°F (150°C) for the same duration.