My baked corned beef and cabbage comes out caramelized and fork-tender under a sugar-free maple Dijon glaze — 0.4g net carbs and 32g protein. Just 5 ingredients: brisket braised in dry white wine for 3 hours, glaze broiled at the end.
I have been making this baked corned beef every March for years, and I still look forward to it every single time. The method is simple: braise a corned beef brisket in dry white wine at 325 degrees for about 3 hours, toss cabbage wedges in for the last 30 minutes, then brush on a sugar-free maple Dijon glaze and broil until the top caramelizes. That crispy, sweet-salty crust over fork-tender meat is what makes this version stand out.
I use just 5 ingredients for the whole thing. The brisket comes with its own spice packet (peppercorns, mustard seeds, bay leaves, coriander), and between that and the wine braise, every bite has serious depth. The glaze is two ingredients: sugar-free maple syrup and grainy mustard. That is it. If you are looking for more 5-ingredient keto recipes, I have a whole collection.
The cabbage cooks right in the braising liquid, so it soaks up all those beef and wine juices. I never bother with a separate side because the cabbage basically seasons itself. If you want something crunchy alongside, my keto coleslaw pairs perfectly, or try homemade keto sauerkraut for a tangy contrast.
I always go with the flat cut for cleaner slices, though the point cut works if you prefer more marbling. Either way, I rinse the brisket, pat it dry, and place it fat cap up in my Dutch oven with a cup of dry white wine. I have used Sauvignon Blanc, Chardonnay, and Pinot Grigio, and they all work. The wine's acidity helps break down the tough connective tissue, so you end up with incredibly tender meat after about an hour per pound.
This is one of my favorite keto dinner recipes because it feeds a crowd with almost zero effort. I pull the brisket at 195 degrees for fall-apart texture, let it rest for 20 to 30 minutes, and slice against the grain. At 0.4g net carbs per serving, it fits any low-carb plan without compromise.
If you love beef dinners as much as I do, check out my 66 keto beef recipes for more ideas. My keto beef stew uses a similar low-and-slow braise, and my keto beef and broccoli is great for weeknight dinners when you want something faster.
Oven Baked Corned Beef and Cabbage
I have been making this baked corned beef every St. Patrick’s Day for years, and it is hands down my favorite version. The brisket braises in white wine for about 3 hours, then I brush on a sugar-free maple Dijon glaze and broil until the top caramelizes. The result is fork-tender meat with a crispy, sweet-salty crust, and the whole thing is keto because the glaze uses sugar-free maple syrup instead of brown sugar.
The best part? It is only 5 ingredients. Grab a corned beef brisket from the store, and you probably already have everything else in your pantry.
The brisket braises low and slow in dry white wine, then gets a quick hit under the broiler at the end. That caramelized top over juicy, tender meat is what makes this recipe special. The glaze (sugar-free maple syrup and grainy mustard) adds just enough sweetness to balance the salty, spiced brisket. Between the spice packet and the wine braise, every bite has real depth of flavor.
The cabbage cooks right in the braising liquid, so it soaks up all those beef and wine juices. I never bother making a separate side because the cabbage basically seasons itself.
Types of Brisket Cuts
Two cuts to know: the flat cut is leaner and rectangular with a fat layer on the bottom. The point cut is more triangular with fat marbled throughout, so it comes out richer. I usually go with the flat cut for cleaner slices, but I have used both and either one works for this recipe.
Should You Boil or Bake Corned Beef?
I have tried both methods. Simmering in spiced water keeps the meat moist, but it is easy to overboil and end up with tough beef.
Baking is my preferred method for corned beef: braise in the oven, then broil at the end. You get fork-tender meat with a crispy top, and it actually cuts about an hour off the total cook time compared to boiling.
I use a Dutch oven for this since it holds heat evenly and keeps everything sealed. A roasting pan with foil works too if you do not have one.
What’s in the Spice Packet that Comes with Corned Beef?
The spice packet that comes with your brisket usually has crushed bay leaves, coriander, crushed red pepper, mustard seeds, anise seeds, and peppercorns. I love that all that flavor is built right in.
If you are making your own spice mix, I keep extras in an airtight container in the freezer. They stay potent for months.
Do You Have to Rinse the Brisket Before Cooking?
I always rinse mine to wash off the excess salt from the brine, then pat it dry. If your brisket tastes really salty when you unwrap it, soak it in cold water for 30 minutes before cooking. Rinsing gives you a milder flavor, so I skip it when I want things on the saltier side. It is totally a personal preference.
Is Corned Beef Keto?
Yes, and I love that about this recipe. Corned beef has zero carbs on its own, and my version comes in at just 0.4g net carbs per serving (the cabbage adds a tiny amount). It is also packed with protein, B12, and zinc. I make this as a keto dinner regularly, and it fits perfectly into a low-carb plan.
What Wine Should You Use?
I used Sauvignon Blanc the first time I made this, and it has been my go-to since. Any dry white wine works: Pinot Grigio, Trebbiano, or Chardonnay are all good options. I have tried Chardonnay and it was just as good.
The wine adds acidity that helps break down the tough fibers in the brisket, so you end up with incredibly tender meat. I would not skip it.
How Long to Cook Corned Beef In the Oven?
I plan for about 1 hour per pound. The best way I have found to check doneness is with an instant-read thermometer inserted into the thickest part of the meat.
For fall-apart tender meat, I pull it at 195 degrees. If you prefer sliceable but still tender, 180 degrees works. I always let it rest for 20 to 30 minutes before slicing.
Resting lets carryover cooking finish the job and keeps the juices locked in. I always slice against the grain for the most tender pieces.
What Temperature Should You Bake Corned Beef At?
I stick with 325 degrees for this recipe. You can go lower (300 degrees), but it adds more time. I have found 325 to 350 degrees is the sweet spot for getting fork-tender brisket without drying it out.
Remove corned beef from package and reserve spice packet. Rinse off corned beef brisket and pat dry with a paper towel.
3
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.
4
Add cabbage
Remove Dutch oven and place the cabbage wedges around the corned beef. Cover and cook for another 30 minutes.
5
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.
6
Broil
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.
Nutrition
Calories
462
Fat
34g
Protein
32g
Total carbs
2.7g
Fiber
2.3g
Net carbs
0.4g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I use a different cut of corned beef for baking?
I usually go with the flat cut because it gives me cleaner, more uniform slices. The point cut has more fat marbled through it, so it comes out richer and more flavorful, but it does not slice as neatly. I have made this recipe with both, and the cook time stays about the same. If you go with the point cut, just know it will shred more than slice.
What can I substitute for dry white wine in the braise?
I have only tested this with white wine (Sauvignon Blanc and Chardonnay both worked great for me), but if you do not cook with alcohol, low-sodium beef broth is your best bet. I would add a splash of apple cider vinegar to the broth for some of that acidity that helps tenderize the meat. A reader asked about red wine, and I think a Burgundy or Chianti would add a deeper, richer flavor. I have not tested it myself yet, but it is on my list.
Can I make this corned beef in a slow cooker or Instant Pot?
I have not tested this exact recipe in a slow cooker or Instant Pot, so I cannot give you exact times. The oven braise method is my preferred approach because you get that caramelized glaze under the broiler at the end, which you would miss with a slow cooker. If you do try it in a crockpot, I would estimate 8 to 10 hours on low. Just save the glaze step for the oven at the very end.
How do I know when corned beef is done?
I always use an instant-read thermometer. For fall-apart tender meat (my preference), I pull it at 195 degrees. If you want sliceable but still tender, 180 degrees works. I have overcooked it once by going past 200 degrees, and it got a bit dry, so the thermometer is key. Plan about 1 hour per pound at 325 degrees.
Do I need to rinse corned beef before cooking?
I always rinse mine. The brine leaves a lot of surface salt, and rinsing gives you a more balanced flavor. If your brisket tastes really salty when you unwrap it, I soak it in cold water for 30 minutes. But if you like saltier meat, skip the rinse. I have made it both ways and honestly both are good, it just depends on your taste.
Is baked corned beef keto-friendly?
This is one of my favorite keto meals because corned beef has zero carbs on its own. My recipe comes in at just 0.4g net carbs per serving, and that tiny amount is from the cabbage. The glaze uses sugar-free maple syrup instead of brown sugar, so there is no added sugar. I make this regularly as part of my low-carb routine.
Can I skip the sugar-free maple syrup in the glaze?
I would not skip it, personally. The sweetness from the sugar-free maple syrup is what balances the salty, spiced meat and creates that caramelized crust under the broiler. Without it, the glaze is just mustard, and you lose that sweet-salty contrast. If you do not have sugar-free maple syrup, I would try a few drops of liquid stevia or a pinch of granulated sweetener mixed into the mustard.
What can I make with leftover corned beef?
I always make extra on purpose. Leftover corned beef is incredible sliced thin and reheated in a skillet for a low-carb Reuben wrap with sauerkraut and mustard. I have also diced it up for a corned beef hash with diced radishes instead of potatoes. Leftovers keep in an airtight container in the fridge for 3 to 4 days, or I freeze portions for up to 2 months.
I brought this to a neighborhood cookout expecting it to land a little sideways on a table of standard summer food. The maple Dijon glaze is what made it work, that caramelized crust from the broiler makes the whole thing look like you meant to bring it. Two people asked about the glaze before they’d even taken a slice. Wine braising keeps it moist enough to slice cleanly at room temp. Wasn’t sure about that going in, but it held up fine for over an hour.
Tom, two people asking about the glaze before they’d taken a slice. That’s the broiler. I’ve had it hold at room temp for close to two hours, so I braise it in wine instead of just roasting.
I had my doubts about the broiler step. My track record with the broiler is not great, and I figured the Dijon glaze would burn before it caramelized. It didn’t. The beef came out with this lacquered, almost crackled edge I wasn’t expecting from five ingredients. My teenager, who critiques everything I cook, stood over it with a fork before I could plate it and said ‘this looks different from last time.’ First time something from this site got a comment on how it looked instead of how it tasted. If your oven runs hot, check it at the two-minute mark under the broiler.
Kendra, a teenager commenting on the look before the taste is basically the highest bar there is. That lacquered edge is exactly what the broiler does. I’ve never had the glaze burn on this one, even at the full two minutes.
That 0.4 is all from the cabbage. Beef itself is zero. I always make extra because the leftovers reheat so well, thin slices in a skillet with a splash of the braising liquid.
Never made corned beef before and I almost talked myself out of this one. Three hours braising in a Dutch oven felt above my skill level, but the meat pulled apart so easily when I went to slice it. That maple Dijon glaze under the broiler caught me off guard. Didn’t expect to love it as much as I did. I swapped in regular maple syrup since I didn’t have the sugar-free kind, so the carbs weren’t as low, but the flavor was still there. The house smelled incredible the whole afternoon. Does this reheat well the next day, or does the cabbage go soft? Thinking about making it for a family dinner but I’d need to prep it ahead.
Braised for the full three hours and the beef was falling apart, which I loved, but I’d do half the spice packet next time. Sodium from the brine plus a full packet ran pretty salty. The maple Dijon under the broiler is what makes this, though. That caramelized crust on the fat cap is what I keep thinking about.
If you didn’t rinse first, half the packet is right. The brine alone carries a ton of sodium. That crust on the fat cap under the broiler is what I keep going back to too.
I’ve tried four or five corned beef recipes and none of them hit the way this one does. That maple Dijon glaze at the end is something else. Braised in wine and then finished under the broiler? It’s just not close.
The broiler is what makes it, and I watch it the whole time because that glaze goes from perfect to burnt in about thirty seconds. Two minutes is usually my sweet spot.
First time making corned beef and the brisket came out falling-apart tender. Did not expect that. The maple Dijon glaze under the broiler is freaking brilliant. Can you skip the wine or does that mess with how tender it gets?
Low-sodium beef broth works. Three hours of braising is what gets you that texture, not the wine itself. Flavor’s a bit flatter without it but the glaze covers most of that.
I didn’t have white wine so I used chicken broth with a splash of apple cider vinegar, honestly a little nervous it would fall flat, but the Dijon maple glaze under the broiler still did exactly what it’s supposed to do and the outside got that same caramelized crust. Brisket pulled apart the same way. If anything I think I prefer this version now because the Dijon comes through more clearly without the wine.
Added a splash of apple cider vinegar to the glaze and it made all the difference. That broiler finish on the fat cap I’d never tried. Doing it every time now.
I’ve made corned beef probably six times since going keto, always the slow cooker version. It’s always fine, but the texture goes mushy and the flavor just sits there. The maple Dijon glaze and that broiler finish changed that. You get this caramelized crust on the fat cap you can’t get from braising alone.
That fat cap crust is the reason I stopped slow cooking it. The braise gets the interior where it needs to be, but you only get that crust under the broiler.
Made this a few days after St. Patrick’s Day because the corned beef was still on sale. Honestly, timing worked out fine. The maple Dijon glaze under the broiler at the end is the part I keep thinking about (going on pork next). My one note: the cabbage was pretty mushy by the time everything was done. I’d probably add it in the last 45 minutes next time instead of the full braise. But the brisket itself was falling apart tender and the house smelled like something my grandmother used to make.
Used a dry Sauvignon Blanc I had open and the braising liquid reduced into this glossy, slightly savory pool that I kept spooning back over the meat during the last hour. Next time I’m starting with a cup and a half instead of one.
Sauvignon Blanc reduces clean. No residual sweetness, so you get that savory glossy pool instead of something cloying. Cup and a half will give you more to baste with.
One tweak worth sharing: I stirred a teaspoon of whole grain mustard into the maple Dijon glaze and the extra tang it adds under the broiler is SO good. Also pulled the cabbage wedges out at the 2-hour mark instead of letting them go the full 3, and they held their shape way better while still soaking up all that white wine.
The 2-hour cabbage pull is worth flagging. Full 3 hours and mine gets soft enough it basically loses the wedge shape. Whole grain mustard in the glaze is interesting too, the seeds would char a little under the broiler. Trying that.
I’ve made corned beef maybe a dozen ways over the years (slow cooker, Instant Pot, that weird beer-and-onion situation I tried once) and this is the first time I’ve gotten genuinely fork-tender results without the meat going gray and dull. The dry white wine surprised me. Kept the liquid tasting clean the whole braise, not murky the way beer or broth can get. The maple Dijon glaze under the broiler is what separates this from every other version I’ve tried. Pulled it out and the top had this lacquered, caramelized crust that looked almost too good to slice into. Four stars only because I slightly over-reduced my pan liquid before the cabbage went in and had to add a splash of water to recover. Entirely my fault for not watching it, but worth mentioning if you’re used to the slow cooker set-it-and-forget-it approach.
Beginner tip that made a difference: let the Dijon glaze sit on the meat for a couple minutes before broiling instead of going straight in. Mine came out with this deeper caramelized color I wasn’t expecting from just mustard and sugar-free maple syrup. St. Patrick’s Day is sorted.
Corned beef has always seemed like one of those things I’d mess up, so I’ve defaulted to deli slices for years. Tried this last weekend because I finally had a Dutch oven and wanted to actually use it. Three hours at 325 and it was already pulling apart before I even touched it with a fork. The maple Dijon glaze under the broiler was the part I was dreading most, but a few minutes in and it came out with this sticky, caramelized crust I wasn’t expecting. First time making brisket and it looked exactly like the photos. The 0.4g net carbs still doesn’t fully make sense to me, but I’m very much okay with that.
Ha, the 0.4g is just from the cabbage wedges. Brisket on its own has zero carbs. And that glaze gets that sticky crust in about 3-4 minutes under the broiler, faster than it looks like it will.
Served this for St. Patrick’s Day dinner and the broiler step is what got everyone talking. The maple Dijon glaze turns into this dark, lacquered crust that looks nothing like what most people expect from corned beef. My brother-in-law, who treats everything at the table like an obstacle, had cleaned his plate before I finished the sides. The wine braise keeps it from drying out even at three hours, which I was nervous about the first time.
Made a big batch on Sunday and portioned it out for the week. One tip: let it cool completely before slicing. I cut into it too soon the first time and it fell apart. Once it sat overnight in the braising liquid, the slices came out clean and held together for reheating all week. That maple Dijon glaze does way more to keep it from drying out than I expected.
This is by far the most delish corned beef recipe I’ve ever made!! My neighbor (whose father in law is FROM Ireland) told me “this was the BEST corned beef I’ve ever eaten–No Kidding!” My only change was to make my own “maple” slurry from granulated stevia, water and a touch of corn starch/ maple extract. Otherwise EXACTLY as instructed. I was skeptical of the wine, it absolutely MAKES the mustard sauce!! Thank you so much
Ha, if her father-in-law is from Ireland and he called it the best he’s ever had, that’s the only endorsement this recipe needs. Your stevia slurry swap is smart. The cornstarch probably helps it cling before broiling.
WOW, great taste. I cooked a 4.5 lbs roast yesterday/Sunday, upped the wine to 1 1/2 cups, and extended cook time slightly. Really wonderful beef and Cabbage (personally not a big fan of boiled cabbage). Side dishes of boiled potatoes and carrots (for non-keto eaters). I loved this so much, and wife agreed, that I’m heading out to buy another roast for later this week (17th). I have questions if I might; 1) Can we use red wine, I only had 1 bottle of white left and plenty of Burgundy & Chianti, but used the Riesling, as you suggested. Other White varietals you’ve tried and liked? 2) Any info on pressure cooker or sous vide cooking options for this, and in line- is there a recommended internal meat temp to reach? Thanks much, heading out for more items on some of your other recipes as well. {Can’t find daikon radishes yet} LOL,
I haven’t tried it with red wine but I think it would add a nice flavor too. I’ve used a Chardonnay and a Sauvignon Blanc. Both were delicious! I haven’t tried this recipe in the pressure cooker or sous vide. It should work. You would just have to look up directions on how to do it.
