Tender Keto Corned Beef and Cabbage

Here is my favorite keto corned beef and cabbage recipe, with tender brisket slowly simmered in beef broth, garlic, and bay leaves, plus cabbage wedges and radishes that stand in perfectly for potatoes.

This corned beef and cabbage is my go-to when I want all the comfort of the classic dish without breaking my keto diet. The radishes get so soft and mild that even my kids don’t realize they’re not eating potatoes. Plus, you can’t beat a meal that cooks itself in one pot!

What Kind of Corned Beef Should I Use?

You’ll find two main cuts of corned beef at the grocery store: the flat cut and the point cut. The flat cut is leaner and slices more evenly, which makes it great for presentation, while the point cut has more marbling and tends to be a bit more flavorful and tender. Either one will work perfectly fine for this recipe, so just grab whichever looks good to you or fits your budget. Most corned beef comes with a spice packet included, but you won’t need it for this recipe since we’re using our own aromatics like garlic and bay leaves.

Options for Substitutions

This keto-friendly recipe is pretty straightforward, but here are some swaps you can make if needed:

• Corned beef brisket: The corned beef is really the star here, so I’d recommend sticking with it for the authentic flavor. However, if you can’t find it, you could use a regular beef brisket and add your own pickling spices (about 2 tablespoons), though the taste will be slightly different.
• Beef broth: Water works fine if you don’t have beef broth on hand. The corned beef will release plenty of flavor as it cooks. You can also use chicken broth if that’s what you have available.
• Radishes: Radishes are a great keto substitute for potatoes in this dish. If you’re not following keto, feel free to use baby potatoes instead. If you’re not a fan of radishes, turnips work well too and have a similar texture when cooked.
• Cabbage: Green cabbage is traditional, but you can use savoy cabbage or even Brussels sprouts cut in half for a twist. Just add them during the last 30 minutes of cooking.
• Onion: Any onion variety works here – yellow, white, or sweet onions all add good flavor to the broth.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with corned beef is not simmering it long enough or letting the heat get too high, which results in tough, chewy meat instead of the fork-tender texture you’re after – keep that simmer gentle and low for the full 3 hours.

Adding all your vegetables at once is another common error that leads to mushy cabbage and radishes, so stick to the timing in the recipe and add them in stages so everything finishes cooking at the same time.

Don’t skip the resting period after removing the beef from the pot, as cutting into it immediately causes all the juices to run out onto your cutting board instead of staying in the meat.

Finally, when slicing the brisket, always cut against the grain (look for the lines running through the meat and slice perpendicular to them) to ensure each piece is tender rather than stringy.

What to Serve With Corned Beef and Cabbage?

This hearty dish is pretty filling on its own, but I love adding some mustard on the side for dipping the corned beef – both whole grain and spicy brown mustard work great. Since this is a keto version, you can skip the traditional potatoes and serve it with cauliflower mash instead, which soaks up all those good flavors from the broth. A simple side of pickles or sauerkraut adds a nice tangy crunch that cuts through the richness of the beef. If you want to round out the meal, some buttered green beans or roasted Brussels sprouts make a great addition without adding extra carbs.

Storage Instructions

Store: Keep your leftover corned beef and cabbage in separate airtight containers in the fridge for up to 4 days. I like to store them separately because the cabbage can get a bit mushy if it sits in the liquid too long, and this way you can reheat just what you need.

Freeze: The corned beef freezes really well for up to 3 months. I usually slice it first and freeze it in portions with a bit of the cooking liquid to keep it moist. The cabbage and radishes don’t freeze as nicely since they get watery when thawed, so I’d skip freezing those.

Reheat: Warm up the corned beef gently in a pot with a splash of broth on low heat, or microwave it covered so it doesn’t dry out. The cabbage and radishes can be reheated the same way, just give them a quick warm-up since they’re already tender.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 220-240 g
• Fat: 160-180 g
• Carbohydrates: 60-70 g

Ingredients

• 3 lb corned beef brisket
• 9 cups beef broth
• 6 garlic cloves (smashed to release oils)
• 2 bay leaves
• 1 onion (cut into 1-inch thick wedges)
• 1 cabbage (cut into 2-inch wide wedges)
• 2 bunches radishes (halved; these replace potatoes for a perfect keto texture)
• 1 tablespoon apple cider vinegar

Step 1: Prepare Mise en Place and Start the Braise

• 6 garlic cloves
• 1 onion
• 1 cabbage
• 2 bunches radishes

Smash the garlic cloves with the side of your knife to release their oils and aromatics.

Cut the onion into 1-inch thick wedges, keeping the root end intact so they hold together during cooking.

Cut the cabbage into 2-inch wide wedges and halve the radishes.

Having everything prepped before you start ensures the braising process flows smoothly without interruption.

Step 2: Build the Braising Liquid and Start Cooking the Meat

• 3 lb corned beef brisket
• 9 cups beef broth
• 6 garlic cloves
• 2 bay leaves

Place the corned beef brisket in a large pot or Dutch oven and pour in the beef broth to cover the meat by about an inch.

Add the smashed garlic cloves and bay leaves to the liquid.

Bring the pot to a boil over high heat, then reduce to a low simmer.

This initial boil helps render some of the fat from the corned beef, and the gentle simmer over the next 3 hours will make the meat incredibly tender.

I like to cover the pot partially to prevent too much liquid from evaporating while still allowing some moisture to escape for deeper flavor.

Step 3: Add Onions and Radishes at the Halfway Point

• 1 onion
• 2 bunches radishes

After the meat has simmered for 2 hours, add the onion wedges and halved radishes from Step 1 to the pot.

These vegetables will braise in the flavorful broth and develop a tender, slightly sweet character.

The radishes are a perfect keto substitute for potatoes—they’ll absorb the beefy flavors while maintaining a firm texture that mimics potatoes without the carbs.

Step 4: Add Cabbage to Complete the Braise

• 1 cabbage

At the 2.5-hour mark (30 minutes after adding the onions and radishes), add the cabbage wedges from Step 1 to the pot.

The cabbage needs less cooking time than the other vegetables, so adding it toward the end prevents it from becoming mushy.

Let everything simmer together for the final 30 minutes of the 3-hour braise.

Step 5: Rest the Meat and Prepare for Finishing

Once the 3-hour braising time is complete, carefully remove the corned beef brisket from the pot and place it on a cutting board to rest for 10 minutes.

This resting period allows the meat to relax and retain its juices, ensuring it stays moist when sliced.

While the meat rests, preheat your oven to the broil setting on high heat.

Strain the braising liquid, reserving about 1 cup for finishing the dish.

Step 6: Slice, Arrange, and Broil for a Caramelized Finish

• corned beef brisket
• vegetables from braising liquid
• ¼ cup reserved braising broth
• 1 tablespoon apple cider vinegar

Slice the rested corned beef brisket against the grain into ½-inch thick slices, which ensures maximum tenderness.

Arrange the sliced beef and all the braised vegetables (from the pot) on a large ovenproof pan or baking sheet.

Pour ¼ cup of the reserved braising liquid and the apple cider vinegar over the meat and vegetables—the acid from the vinegar will brighten the rich flavors.

Broil on high for 4-5 minutes until the edges of the meat develop a slight char and caramelization.

I find that broiling at the end adds a wonderful textural contrast to the tender braised dish and brings out deeper, more complex flavors in the beef.

Tender Keto Corned Beef and Cabbage

Delicious Tender Keto Corned Beef and Cabbage recipe with step-by-step instructions.

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Prep Time 1 hour hr 5 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 3 hours hrs 17 minutes mins

Servings 6 servings

Calories 2500 kcal

Ingredients

  

• 3 lb corned beef brisket
• 9 cups beef broth
• 6 garlic cloves (smashed to release oils)
• 2 bay leaves
• 1 onion (cut into 1-inch thick wedges)
• 1 cabbage (cut into 2-inch wide wedges)
• 2 bunches radishes (halved; these replace potatoes for a perfect keto texture)
• 1 tablespoon apple cider vinegar

Instructions

 

• Smash the garlic cloves with the side of your knife to release their oils and aromatics. Cut the onion into 1-inch thick wedges, keeping the root end intact so they hold together during cooking. Cut the cabbage into 2-inch wide wedges and halve the radishes. Having everything prepped before you start ensures the braising process flows smoothly without interruption.
• Place the corned beef brisket in a large pot or Dutch oven and pour in the beef broth to cover the meat by about an inch. Add the smashed garlic cloves and bay leaves to the liquid. Bring the pot to a boil over high heat, then reduce to a low simmer. This initial boil helps render some of the fat from the corned beef, and the gentle simmer over the next 3 hours will make the meat incredibly tender. I like to cover the pot partially to prevent too much liquid from evaporating while still allowing some moisture to escape for deeper flavor.
• After the meat has simmered for 2 hours, add the onion wedges and halved radishes from Step 1 to the pot. These vegetables will braise in the flavorful broth and develop a tender, slightly sweet character. The radishes are a perfect keto substitute for potatoes—they'll absorb the beefy flavors while maintaining a firm texture that mimics potatoes without the carbs.
• At the 2.5-hour mark (30 minutes after adding the onions and radishes), add the cabbage wedges from Step 1 to the pot. The cabbage needs less cooking time than the other vegetables, so adding it toward the end prevents it from becoming mushy. Let everything simmer together for the final 30 minutes of the 3-hour braise.
• Once the 3-hour braising time is complete, carefully remove the corned beef brisket from the pot and place it on a cutting board to rest for 10 minutes. This resting period allows the meat to relax and retain its juices, ensuring it stays moist when sliced. While the meat rests, preheat your oven to the broil setting on high heat. Strain the braising liquid, reserving about 1 cup for finishing the dish.
• Slice the rested corned beef brisket against the grain into ½-inch thick slices, which ensures maximum tenderness. Arrange the sliced beef and all the braised vegetables (from the pot) on a large ovenproof pan or baking sheet. Pour ¼ cup of the reserved braising liquid and the apple cider vinegar over the meat and vegetables—the acid from the vinegar will brighten the rich flavors. Broil on high for 4-5 minutes until the edges of the meat develop a slight char and caramelization. I find that broiling at the end adds a wonderful textural contrast to the tender braised dish and brings out deeper, more complex flavors in the beef.