WebDIRECTIONS. 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).
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WebPlace the spice pack that comes with your corned beef brisket, bay leaf, onion and garlic with water in the bottom of your pressure cooker. Place brisket on a rack …
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WebAdd the jicama to a frying pan and drizzle the olive oil. Sprinkle the salt, pepper, garlic powder, and parsley. Cook on medium heat, once the jicama starts to brown up add the …
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WebLayered Reuben Casserole – My Food and Family. 1. Heat oven to 350ºF. 2. Cut 4 bread slices into 1/2-inch cubes; spread onto bottom of 13×9-inch baking dish …
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WebSet your smoker, oven (with the door cracked), or dehydrator to about 170 degrees F. Cut up the meat. Use a sharp knife to cut your corned beef into thin slices. …
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WebWhen using an oven. Put the ground beef mixture into the bottom of a 9x13 baking dish. Spread the mashed potatoes as evenly as possible over the beef mixture …
WebBest Corned Beef Recipe Slow Cooker Instant Pot Seeking Good Eats. Image by : www.pinterest.com. Cover and bring to a boil. However, corned beef alone is …
DIRECTIONS Pre-heat oven to 300 degrees. Open and rinse the corned beef. Place the corned beef in a dutch oven and sprinkle the seaoning packet over the meat. Add 1 cup of water and the bottle of Guinness. The liquid should almost cover the meat. Cover and place in the oven. Cook for 3 1/2 - 4 hours. It should be fork tender.
After a couple of hours, check on the corned beef to make sure there is enough liquid in the pot. If needed, add 1/2 cup more wine, chicken broth or water. Remove Dutch oven and place the cabbage wedges around the corned beef. Cover and cook for another 30 minutes.
Made with just 5 ingredients, this baked corned beef and cabbage is a low-carb version of the traditional Irish dish. It is braised in white wine and finished with a mustard glaze which yields a tender interior along with an explosion of delicious flavors.
Corned beef is traditionally served with cabbage and potatoes, but I simply skipped the potatoes in order to keep this recipe low-carb and keto-friendly. Instead, I serve this corned beef with loads of cabbage, which is a very healthy vegetable!