Low Carb 4-Ingredient Corned Beef and Cabbage
Servings: 6
Ingredients
3–4 pound corned beef brisket, flat cut, with seasoning packet
4 cups water (or enough to just cover the brisket in your pot)
1 medium head green cabbage, cut into 6–8 wedges, core left in to hold wedges together
4 tablespoons unsalted butter, cut into pieces
Directions
Unwrap the corned beef brisket and rinse it briefly under cold water to remove excess brine. Pat it dry with paper towels and place it, fat side up, in a large heavy pot or Dutch oven.
Sprinkle the seasoning packet that came with the corned beef evenly over the top of the brisket. Pour in enough water to just cover the meat, about 4 cups depending on your pot size.
Bring the pot to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 2 1/2 to 3 1/2 hours, or until the corned beef is very tender when pierced with a fork. Check occasionally and skim off any foam from the surface if needed.
About 30 minutes before you expect the corned beef to be done, carefully lift it out of the pot and transfer it to a plate. Cover loosely with foil to keep warm. Skim any excess fat from the top of the cooking liquid if you like.
Add the cabbage wedges to the hot cooking liquid, arranging them so they are mostly submerged. Cover the pot again and simmer over medium-low heat for 20–25 minutes, or until the cabbage is very soft and tender but still holding its wedge shape.
While the cabbage cooks, preheat your oven broiler on high (optional, but great for a darker crust). Place the corned beef on a foil-lined baking sheet, fat side up. Spoon a little of the hot cooking liquid over the top to keep it moist. Broil for 3–5 minutes, watching closely, just until the top forms a darker, lightly crisped spice crust. Remove and let rest 10 minutes.
Once the cabbage is tender, use a slotted spoon to transfer the wedges to a serving platter or individual plates. Immediately dot the hot cabbage with the butter pieces so they melt over the wedges. Spoon a bit of the hot cooking broth over the top to help the butter melt and to give the cabbage extra flavor.
Place the rested corned beef on a cutting board and slice it against the grain into thick slices, about 1/4 to 1/2 inch thick, so it stays tender and doesn’t fall apart. Arrange the slices next to the buttery cabbage on the platter or plates.
