Park Feierbach Corned beef and cabbage is a St. Patricks day MUST. This keto version is so tender and flavorful, we want to have it way more than just once a year. (Okay, the caper mayo doesn’t hurt either.) Made this? Let us know how it went in the comment section below! Yields: 6 servings…
Park Feierbach
Corned beef and cabbage is a St. Patricks day MUST. This keto version is so tender and flavorful, we want to have it way more than just once a year. (Okay, the caper mayo doesn’t hurt either.)
Made this? Let us know how it went in the comment section below!
Yields:
6
servings
Prep Time:
0
hours
15
mins
Total Time:
5
hours
0
mins
3-4 lbs corned beef
2
onions, quartered
4
celery stalks, quartered crosswise
1
package pickling spices
Kosher salt
Black pepper
1
medium green cabbage, cut into 2″ wedges
2
carrots, peeled and cut into 2″ pieces
1/2
c.
Dijon mustard
2
tbsp.
apple cider vinegar
1/4
c.
mayonnaise
2
tbsp.
capers, roughly chopped, plus 1 tsp brine
2
tbsp.
parsley, roughly chopped
- Place corned beef, onion, celery, and pickling spices into a large pot. Add enough water to cover by 2″, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.
- Meanwhile, whisk dijon mustard and apple cider vinegar in a small bowl and season with salt and pepper. In another bowl, mix mayo, capers, caper brine, and parsley. Season with salt and pepper
- Add cabbage and carrots and continue to simmer for 45 minutes to 1 hour more, until cabbage is tender. Remove meat, cabbage, and carrots from pot. Slice corned beef and season with more salt and pepper.
- Serve with both sauces on the side for dipping.
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