Tina’s Corned Beef and Cabbage

3 - 4 pound corned beef brisket 4,032 cals 0 carbs
1 onion, sliced
2 cloves garlic, minced
6 whole cloves (or 1 tsp. ground cloves)
2 bay leaves
1/2 medium head of cabbage 86 cals 20 carbs
1 tbsp. prepared mustard 5 cals 0.3 carbs
2 tbsp. brown sugar Sugar Twin 2 carbs
1/4 tsp. ground cloves

Place corned beef in Dutch oven. barely cover with hot water. Add onions, garlic, and seasonings. Cover and simmer (do not boil) about 1 hour per pound of meat, or until fork tender.

Preheat oven to 350. Cut cabbage into four wedges. When meat is tender, remove from liquid, and add cabbage wedges to the Dutch oven. Cook cabbage for 20 minutes. Meanwhile, place corned beef brisket in shallow roasting pan. Spread top of meat with prepared mustard and sprinkle with Sugar Twin and cloves. Roast 20 minutes.

To carve corned beef, cut across the grain, in thick slices. (If you prefer your meat deli style, chill meat overnight in refrigerator to set juices and then carve in thin slices.) Place on platter with cabbage wedges and serve. Discard juices, seasonings and onion.

Nutrition facts based on a four pound brisket serving six.

Total recipe – 4,125 calories 22.3 grams of carbohydrates
Per serving – 688 calories and 3.7 grams of carbohydrates