Low Carb Corned Beef & Mustard Sauce in a Pot

Meal in a pot! Great any time of year, enjoy this Low Carb Corned Beef with a Mustard Sauce along with Cabbage and Carrots. Typically we think of Corned Beef around St. Patty’s Day, what a shame. A Corned Beef Brisket is so delish we should think of eating it through the year not just on the Day! Crockpots are so handy to throw everything in it and walk out the door and come home for supper and it is almost ready to put on your plate. Simple recipe and tasty!

Tip: If Brisket is frozen it will take a lot longer to cook which would work better if you are off to work for the day. In the video the brisket was fresh.

Corned Beef with Mustard Sauce

Crockpot
1 Corned Beef Brisket
Water
½ cabbage
2 carrots
Herbamare Spice

Mustard Sauce

1 egg beaten
2 tbsp. xylitol
½ tsp. mustard power
1 tsp. Thick it Up (Dixie Carb counters) (option coconut flour or xanthan gums)
2 tbsp. white vinegar
½ cup of corned beef stock (or use beef broth as an option)

Place Corn Beef in crockpot on HIGH, add water to cover 3/4‘s of the meat. Cover, cook on high for 1 ½ hours, turn over add cabbage in large junks and carrots, sprinkle with Herbamare Spice. Cover and cook until vegetables are tender.

If you are going out for the day add all the ingredients into the crockpot, cover, turn on low heat and it will be done when you get home.

Sauce
Add all ingredients into a pot, whisk together, turn heat to high on stove and continually stir until thickened.

Yield: .2 net carbs in 1 tbsp. of mustard sauce
1 cup cabbage: 2.8 net carbs
50 grams carrot: 3.4 carbs