Corned beef with cabbage and turnips
Nothing in this library is boiled and nothing else is cooked without browning — this is the one dish where a pot of water and three hours does all the work, and the carrots come out because they were always the carbs.
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Ingredients
For the whole dish · serves 6
- Cured beef brisket2¾ lb
- Green cabbage1½ lb
- Turnips13 oz
- Butter2½ oz
- Whole grain mustardto serve
- Peppercorns, bay and mustard seeda tablespoon in total
- Black pepperto taste
Served with
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+4g net · 105 kcal · 15 min · together 10g net, 535 kcal
Method
6 steps · 200 minutes
- Rinse the brisket well and soak it in cold water for an hour, changing it once. Cured meat straight from the bag makes a broth no one can eat.
- Cover it with fresh cold water, add the peppercorns, bay and mustard seed, and bring it up slowly.
- Hold it just under a simmer for 3 hours, fat side up, topping up the water so it stays covered.
- Turnips into the same pot for the last 25 minutes, cabbage wedges for the last 10.
- Do not salt the water. The cure carries all the salt this needs and then some.
- Rest the brisket 15 minutes before slicing against the grain, and melt the butter over the vegetables at the table.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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