Maple-Glazed Corned Beef with Vegetables Recipe - Low Carb & Healthy
Low carb recipe for Maple-Glazed Corned Beef with Vegetables which belongs to the Beef recipe category.
- 5 pounds (2.3 kg) corned beef brisket
- 6 medium turnips, cut into chunks
- 2 medium carrots, cut into chunks
- 1 medium onion, quartered
- 2 cups (480 ml) water
- 1 medium head cabbage, cut into wedges
- 3 tablespoons (45 ml) sugar-free pancake syrup
- 1 tablespoon (15 ml) brown mustard
Place the turnips, carrots, and onion in your slow cooker.
Place the corned beef on top.
Scatter the contents of the accompanying seasoning packet over everything and pour the water over the whole thing.
Cover the slow cooker, set it to low, and let it cook for 9 to 10 hours, and a bit more won't hurt! When the time's up, carefully remove the corned beef and put it on a broiler rack, fatty side up.
Use a slotted spoon to skim out the vegetables, put them on a platter, cover, and keep in a warm place.
Preheat the broiler.
Place the cabbage in the slow cooker, set it to high, and let it cook for 15 to 20 minutes or until just tender.
(Or you can pour the liquid from the pot into a saucepan and cook the cabbage in it on your stove top, which is faster.
) While the cabbage is cooking, mix together the pancake syrup and the mustard.
Spread the mixture over the corned beef, just the side that is up.
When the cabbage is almost done, run the corned beef under the broiler for 2 to 3 minutes until glazed.
Transfer the cabbage to the platter with a slotted spoon.
Slice the corned beef across the grain and serve immediately with horseradish and mustard.
Each with 29 g protein, 10 g carbohydrate, 3 g dietary fiber, 7 g usable carbs. (This carb count does not include the polyols in the pancake