Slow Cooker Low Carb Corned Beef and Cabbage
5.7g
Net Carbs
42.5g
Protein
29.3g
Fat
3.1g
Fiber
474
Calories
Ingredients:
- 1 teaspoon Whole Black Peppercorns
- 2 1/2 cup, cubes Turnips
- 2 tablespoons Butter, salted or unsalted
- 1/3 cup Yellow Onion (chopped)
- 40 ounces Beef Brisket
- 1 each Bay leaves, dried
- 7 cups chopped Cabbage, fresh
- 1 1/2 medium Carrots, raws
Directions:
- Place 2 1/2 pounds flat cut brisket, peppercorns, and bay leaf in a large slow cooker. Add water to cover and set to cook on low for 6 hours (or high for 4 hours).
- Peel and cut turnip into ½-inch cubes, cut carrots into ½-inch pieces, and chop onion. Add the turnip, carrot and onion for the last 1 ½ hours for cooking time. Core and chop the cabbage into 1-inch pieces and add for the last hour. Melt the butter.
- Remove the brisket to a cutting board, thinly slice against the grain, and arrange on a serving platter. Arrange drained vegetables around the brisket, drizzle with the melted butter, and serve warm with mustard on the side. Each serving is about 1 cup mixed cooked vegetables and 4-ounces cooked brisket.
