Baked Corned Beef
Made with just 5 ingredients, this baked corned beef and cabbage is a low-carb version of the traditional Irish dish. It is braised in white wine and finished with a mustard glaze which yields a tender interior along with an explosion of delicious flavors.
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Braised Corned Beef And Cabbage Ingredients
Baked Corned Beef Directions
Preheat the oven to 325 degrees.
Rinse and Pat Dry Corned Beef
Remove corned beef from package and reserve spice packet. Rinse off corned beef brisket and pat dry with a paper towel.
Add corned beef to a Dutch oven
Add corned beef brisket, fat cap side up, to a large Dutch oven. Pour in wine. Sprinkle contents of spice packet on top of corned beef. Cover and place in a 325 degree oven to braise for 3 hours. After a couple of hours, check on the corned beef to make sure there is enough liquid in the pot. If needed, add 1/2 cup more wine, chicken broth or water.
Remove Dutch oven and place the cabbage wedges around the corned beef. Cover and cook for another 30 minutes.
Add the maple dijon glaze
In a small bowl, combine Dijon mustard and sugar free maple syrup. Remove the Dutch oven from the oven. Set aside the cabbage wedges. Brush the maple Dijon glaze over the top and sides of corned beef.
Adjust rack in the oven so Dutch oven is close to the broiler. Broil on high, uncovered, for 3-4 minutes to help caramelize the maple Dijon glaze. Serve after resting 20-30 minutes.