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Corned Beef and Cabbage

Posted by Solitary Dancer on March 17, 2006

Corned Beef and Cabbage

* 5 pound corned beef brisket (preferably bottom round)
* 1/2 cup Michelob Ultra low carb Beer
* 1 medium white onion, sliced
* 2 medium carrots, peeled and cut into thirds
* 1 clove garlic, minced
* 1 teaspoon ground cloves
* 2 bay leaves
* 1 medium head of cabbage
* 1 Tablespoon Spicy Brown Mustard
* 1 Tablespoon Splenda
* 1 teaspoon molasses
* 1/4 teaspoon ground cloves

Place corned beef in Dutch oven. Add Michelob Ultra and enough water to barely cover. Add onions, carrots, garlic, and seasonings.

Cover and simmer (do not boil) about 1 hour per pound of meat, or until fork tender. Preheat oven to 350°F. Cut cabbage into eight wedges. When meat is tender, remove from liquid, and add cabbage wedges to the Dutch oven. Cook cabbage for 20 minutes. Meanwhile, place corned beef brisket in shallow roasting pan. Spread top of meat with prepared mustard and molasses; Sprinkle with Splenda and cloves. Roast 20 minutes.

To carve corned beef, cut across the grain, in thick slices. If you prefer your meat deli style, chill meat overnight in refrigerator to set juices and then carve in thin slices. Place on platter with cabbage wedges and serve. Discard juices, seasonings, carrots, and onion.

Serves 6 — 4.4 net grams of carbohydrate per serving. Want a little carrot? Assuming you eat and don’t discard the carrot, add an additional 1.5 carb grams per serving. This recipe can also accommodate a bit of diced turnip in place of traditional potatoes. Add carb grams accordingly for changes.

Corned Beef and Cabbage

Converted from an original recipe by Tina MacDonald.


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