Homemade Keto Corned Beef Brisket
1.2g
Net Carbs
39.5g
Protein
14.2g
Fat
0.4g
Fiber
303
Calories
Ingredients:
- 1/2 teaspoon Ginger (Ground)
- 1/8 teaspoon Cloves (Ground)
- 1/4 cup Coarse Kosher Salt
- 1/4 teaspoon Allspice Ground
- 5 pounds Beef Brisket (Whole, Lean Only)
- 1/2 cup Vinegar (Cider)
- 8 cups Tap Water
- 1 tablespoon Coriander Seed
- 6 cloves Garlic, raw
- 2 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 1/2 tablespoon Yellow Mustard Seed
- 1 tablespoon 100% Organic Black Peppercorns
- 1/4 teaspoon Cinnamon
- 2 1/2 each Bay Leaf
Directions:
This recipe does not contain nitrates which is what gives the corned beef its traditional pink color. Beet juice (1/4 cup) may be added to the brine to add color if desired. Makes 12 servings 6.5 oz each.
- Smash the garlic and combine it allong with all the other ingredients except the brisket in a heavy 3 quart pot. Boil until the salt is completely dissolved, reduce heat and allow to simmer for 10 minutes. Take off of the heat and allow to cool to room temperature, then refrigerate for at least 3 hours until chilled.
- Add the chilled brine to a large kitchen food bag (turkey roasting bag) or plastic container with a lid. Add the brisket. Refrigerate for at least 5 days or up to 21 days. Shake the container (or flip the bag) once a day to distribute flavors.
- When done marinating, place the brisket and the brine in a large heavy bottom stock pot over medium-high heat. Add 2 quarts of water and bring to a boil. Once boiling reduce heat and simmer uncovered for 2-3 hours or until tender (add more water if the liquids get too low while cooking). Keep warm, on a covered platter in a 180°F oven before serving. To serve, cut against the grain into long 1/2-inch thick slices.
