Keto corned beef and cabbage

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 5 HOURS 0 MINS

INGREDIENTS

• 3-4 lbs corned beef
• 2 onions, quartered
• 4 celery stalks, quartered crosswise 
• 1 package pickling spices
• Kosher salt
• Black pepper 
• 1 medium green cabbage, cut into 2" wedges
• 2 carrots, peeled and cut into 2" pieces
• 1/2 c. Dijon mustard
• 2 tbsp. apple cider vinegar 
• 1/4 c. mayonnaise
• 2 tbsp. capers, roughly chopped, plus 1 tsp brine
• 2 tbsp. parsley, roughly chopped 

DIRECTIONS

• Place corned beef, onion, celery, and pickling spices into a large pot. Add enough water to cover by 2", season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.
• Meanwhile, whisk dijon mustard and apple cider vinegar in a small bowl and season with salt and pepper. In another bowl, mix mayo, capers, caper brine, and parsley. Season with salt and pepper
• Add cabbage and carrots and continue to simmer for 45 minutes to 1 hour more, until cabbage is tender. Remove meat, cabbage, and carrots from pot. Slice corned beef and season with more salt and pepper.
• Serve with both sauces on the side for dipping.