Low Sodium Corned Beef and Cabbage
Enjoy a healthier twist on a classic comfort food with this delightful recipe for Low Sodium Corned Beef and Cabbage. Perfect for those watching their sodium intake, this dish swaps out traditional brining methods for aromatic spices like mustard seeds, peppercorns, and coriander seeds that infuse the tender beef brisket with vibrant, natural flavors. Simmered alongside hearty vegetables like carrots, potatoes, and cabbage, every bite is both wholesome and satisfying. The slow cooking process ensures the beef is perfectly fork-tender, while a sprinkle of fresh parsley adds a touch of brightness to the final dish. With straightforward preparation and no compromise on taste, this is the ultimate recipe for serving up a guilt-free corned beef and cabbage that’s ideal for family dinners or festive occasions.
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Recipe Information
Ingredients
- 3 pounds Beef brisket
- 1 tablespoon Mustard seeds
- 1 tablespoon Peppercorns
- 1 tablespoon Coriander seeds
- 1 teaspoon Allspice berries
- 3 whole Bay leaves
- 4 cloves Garlic cloves
- 4 medium Carrots
- 3 medium Celery stalks
- 1 large Onion
- 1 medium head Cabbage
- 8 small Potatoes
- 8 cups Water
- 0.25 cup Fresh parsley
- 0.5 teaspoon Ground black pepper
Instructions
Rinse the beef brisket thoroughly to remove excess impurities that may increase the sodium content. Pat it dry with paper towels.
In a large stockpot or Dutch oven, place the beef brisket at the bottom.
Add mustard seeds, peppercorns, coriander seeds, allspice berries, and bay leaves on top of the brisket.
Peel the garlic cloves and crush them lightly with the side of a knife blade. Add them to the pot.
Peel and cut the carrots into large chunks, slice the celery into sticks, and quarter the onion. Add all these vegetables to the pot.
Pour the water over the contents of the pot, ensuring that it covers the beef completely.
Cover the pot and bring to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cook for about 3 hours until the beef is fork-tender.
While the beef is cooking, peel the potatoes if desired and cut them into halves. Cut the cabbage into wedges.
After the beef has cooked for 3 hours, add the potatoes to the pot and cook for an additional 20 minutes.
Add the cabbage wedges, cover, and cook for another 20 minutes or until both the cabbage and potatoes are tender.
Once everything is cooked, carefully remove the beef from the pot and let it rest for 10 minutes before slicing it against the grain.
Serve the sliced beef with the vegetables on a platter. Garnish with freshly chopped parsley and a sprinkle of ground black pepper.
Enjoy your low sodium corned beef and cabbage while it's hot!
Nutrition Facts
Calories |
4719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.8 g | 220% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 5699 mg | 248% | |
| Total Carbohydrate | 350.3 g | 127% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 55.1 g | ||
| Protein | 448.0 g | 896% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 980 mg | 75% | |
| Iron | 58.3 mg | 324% | |
| Potassium | 13096 mg | 279% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
