Corned Beef with Mustard Parsley Sauce

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This Corned Beef recipe is based off my old one which I always loved and which has brown sugar in it. Now, I’ve made this without the brown sugar and I know plenty of people that do and think it’s just fine. But while it’s definitely nice, to me it’s just not the same.  It’s not about it being sweet, I know we’re always told that we should be moving away from sweet flavours and while I definitely think that’s true, sometimes the point of adding something sweet is to BALANCE the other flavours in the dish. To me, the Corned Beef just tastes so much better when the flavour of the apple cider vinegar is balanced with the brown sugar.

Obviously I wasn’t going to use brown sugar for this though, so I used Sukrin Gold which is the best and closest natural brown sugar substitute that I know of. It’s definitely worth investing in a bag, mine has lasted me for ages and always comes in handy for recipes like these.

I used to always do my old Corned Beef recipe on the stovetop but after buying a slow cooker I started always making it in there. Now that I have my new awesome multicoooker, I make it in there using the slow cook setting or even better the pressure cook setting. You can always use a regular slow cooker, or stick to the stovetop!

Just make sure for stovetop you have a truly low heat that gives you a light simmer, otherwise your Corned Beef can come out tough. I’ve used different stovetops for Corned Beef and some that are gas or induction are too hot even on the lowest setting and just don’t go low enough to give you a really tender piece of meat. With a slow cooker there’s little room for error!

A traditional Corned Beef is served with a white sauce in my book, and this is how I always made mine, with mustard and parsley. The White Sauce itself forgoes the old additions of milk and flour and uses cream and cream cheese to make the sauce instead!

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5 from 1 vote

Corned Beef

A simple Corned Beef recipe based off my original one and using the slow cooker.

Course Main Course

Cuisine Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Sugar Free

Keyword corned beef, keto beef recipes, keto instant pot recipes, keto recipes, keto slow cooker, lchf beef recipes, low carb beef recipes, low carb instant pot recipes, low carb nikki, low carb recipes, low carb slow cooker, slow cooker recipes

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 6

Calories 591.2kcal

Ingredients

• 2 kg piece corned beef
• 1/2 cup Sukrin Gold
• 1/4 cup apple cider vinegar
• 1 carrot
• 1 leek
• 2 celery sticks
• 1 bay leaf
• 1 tsp peppercorns
• 1 tbsp salt
• 1 quantity White Sauce
• 1 1/2 tbsp wholegrain mustard
• 1 tbsp fresh chopped parsley

Instructions

• Place all ingredients except white sauce, mustard and parsley in your chosen cooker and cover with water. Slow cook on low for 6-8 hours, pressure cook for 45 minutes or stove top simmer on lowest temperature in a large covered pot for 2 hours. If using stovetop, you have to make sure the temperature is low enough to get a light simmer or your corned beef will come out tough.
• Make white sauce according to recipe and add in mustard and parsley. Mix to combine. Remove corned beef and slice. Serve topped with mustard parsley white sauce. Green beans are a great side with this dish and making your veg at the end of cooking in the same pot as your corned beef is a good option too.

  White Sauce recipe here
  

Notes

Net Carbs - 1.5g

White Sauce recipe here

Our Australian readers can get Sukrin Gold from Australia's Sukrin Distributor

Nutrition

Calories: 591.2kcal | Carbohydrates: 1.9g | Protein: 62.9g | Fat: 36.9g | Fiber: 0.3g | Sugar: 1.6g