Corned Beef and Cabbage Recipe

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Maureen Published: December 28, 2020 Modified: June 1, 2021

How To Make Corned Beef and Cabbage

An honest to goodness corned beef plate is a sure thing with this recipe that leaves you with a fork-tender brisket joined by a soft and sweet cabbage!

Preparation: 5 minutes
Cooking: 3 hours
Total: 3 hours 5 minutes



  • 2.5lbscorned beef brisket in brine,fat trimmed off
  • 1cupbaby carrots,peeled
  • 1headsmall cabbage,cut into 4 wedges
  • 2bay leaves

For the Horseradish Cream (Optional):

  • 1tbspprepared grated horseradish
  • ¼cupfat-free sour cream,full fat for Keto
  • ¼tspDijon mustard
  • Salt and pepper


  1. In a large pot, place brisket, bay leaves and enough water to cover.

  2. Simmer, covered for about an hour per pound.

  3. When meat is tender add carrots. Boil for about 10 minutes, then add cabbage. Cook for about 15 to 20 minutes, until tender.

  4. Remove the meat and place on a cutting board. Slice the meat across the grain into thin slices.

  5. Serve with vegetables and ladle some broth on top.


  • Calories: 854.98kcal
  • Fat: 63.29g
  • Saturated Fat: 25.51g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 27.02g
  • Polyunsaturated Fat: 2.48g
  • Carbohydrates: 16.71g
  • Fiber: 5.94g
  • Sugar: 7.51g
  • Protein: 53.54g
  • Cholesterol: 267.78mg
  • Sodium: 1191.26mg
  • Calcium: 159.33mg
  • Potassium: 1193.21mg
  • Iron: 5.66mg
  • Vitamin A: 227.78µg
  • Vitamin C: 67.19mg
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