Well looks like my worrying about making corned beef and cabbage for the first time was all for naught. I generally don’t like boiling meat — it never gets tender enough. But this time it worked.
I did go full Irish with the meal too, adding carrots and potatoes to my pot of brisket and cabbage. To keep it low carb for myself, I just stuck to the corned beef, cabbage and 2 small pieces of carrot. Yum!
The recipe couldn’t be any easier and it was all cooked in one pot (a big bonus).
At the last minute I decided to whip together some mayo, horseradish, sour cream and chives. I think I made this in case the corned beef wasn’t tender. You know, something to help with the taste.
Well, not only was the meat tender, but the horseradish dressing was an awesome addition to the plate. The dressing is perfect for any beef or frankly a mixed green salad with an added kick.
Corned Beef & Cabbage with Horseradish Dressing
Net Carbs: 4.6g/serving (includes 1g for 1 tbsp of horseradish dressing; does not include carbs for potatoes)
Corned Beef & Cabbage Ingredients
- Corned beef brisket, about 2 pounds
- 2 tsp black peppercorns
- 4 whole allspice berries
- 2 whole cloves
- 1/2 small head, green cabbage
- 4 carrots
- 4-6 small potatoes (about 2″ in diameter), washed & cleaned (optional)
- Salt & pepper to taste (recommend only for vegetables)
Horseradish Dressing Ingredients
- 4 tbsp mayo (home-made or made with olive oil)
- 3 tbsp horseradish, prepared
- 1-2 tbsp sour cream
- Place corned beef brisket in a dutch oven and cover with water. Add seasonings (my brisket came with its own seasoning packet, which I used instead of the seasonings listed above). Bring water to a boil then turn down heat to a simmer and cover. Cook on low for 2 1/2 to 3 hours.
- Chop cabbage into 8 pieces. Rinse off and set aside. Clean carrots and chop into 2-inch size pieces. About 20-30 minutes before taking out the brisket add in the cabbage, carrots and potatoes. Depending on size of the potatoes, you may want to add them 10 minutes earlier than the cabbage and carrots.
- While everything is cooking, mix mayo, horseradish and sour cream into a small bowl. You can add fresh herbs like chives, cilantro or parsley for added flavor if you like. Refrigerate until ready to serve.
- When brisket is done, take it out of the pot and wrap in tin foil and let sit for 15-20 minutes. Recover the pot and continue cooking vegetables.
- Unwrap brisket and slice thin and plate. Add horseradish sauce on top of slices. Serve with vegetables.