Corned Beef with Low Carb Mustard Sauce

Tender Pressure Cooker Corned Beef with Low Carb Mustard Sauce!

Corned beef is the perfect example of turning a cheap cut of beef into a delicious and hearty meal.

Cooked just right in a pressure cooker, corned beef comes out soft and tasty. Perfect served with a white sauce or in this case a low-carb mustard sauce.

Pressure Cooking speeds up the process of cooking Corned Beef

As the title of the recipe suggests Gerri has chosen to use a pressure cooker for this recipe if you don’t have access to one you can purchase the pressure cooker we use here or follow the alternative recommendations below:

  • Slow cooker: Add all ingredients into the slow cooker. Cook on low heat for 7 hours.
  • Stove Top: Follow the first 4 steps of the recipe below. Bring the pot to the boil, then drop to a simmer. Simmer, covered for 3 hours.

What you will need for your pressure cooked corned bBeef:

  • 2kg of Pickled Beef (see our interactive recipe card below for imperial measurement conversion)
  • Two tablespoons of Olive OilOlive Oil
  • One onion
  • 3 Cloves of garlic
  • Two tablespoons of lemon thyme
  • One carrot diced
  • One tablespoon of whole peppercorns
  • 1/4 cup of red wine vinegar
  • Two tablespoons of salt
  • One Litre of beef stock

Corned Beef Cooking Instructions

  1. Rinse and dry the pickled beef with a paper towel. Prepare your ingredients.

    Corned Beef Process


  2. In your pressure cooker saute the carrot, onion, thyme and garlic in the olive oil for 4 minutes over high heat.
  3. Add the peppercorns, red wine vinegar and salt and cook for 2 minutes.
  4. Add the beef and pour over the beef stock, you may need to add a little more water or less stock depending on the size of the beef and also the size of the pressure cooker. You want the beef to be only just covered.
  5. Bring the stock up to a simmer and fix the pressure cookers lid tightly to the base. Continue cooking on high heat until your pressure cooker begins to release steam, then drop the heat to low and leave to cook for 2 hours – or 1 hour per 1kg/2.2lb
  6. After 2 hours turn off the heat and leave for 20 minutes to release the pressure slowly, then carefully open the pressure valve on the lid to release any excess pressure, and take off the lid.
  7. Gently remove the corned beef, if you have a large piece I recommend using a set of tongs to grip the meat from the top and a rigid spoon or lifter under the bottom to support the weight.
  8. Slice up your corned beef and enjoy. We discard the cooking liquid and vegetables as the contents of the pot is very salty, it can be strained and used to flavour soups if you desire.

    Corned Beef Sliced

Corned Beef is even better with the perfect side, and with the Luck of the Irish, we have just the dish: Keto Cauliflower Colcannon!

We’d like to note that the cooking liquid and vegetables have not been added to the nutritional information as they only add trace amounts of macronutrients to the overall dish. This dish makes 12 serves and the nutritional information is one serve or 1/12 of the total recipe.

A low carb Mustard Cream to go with your Corned Beef

Gerri has come up with a delicious low carb mustard cream sauce that compliments the corned beef perfectly. Here’s how it goes:

Ingredients:

  • 70g of Butter (again use the imperial conversion tool below in the recipe card if you want to convert measurements)
  • Two tablespoons of Dijon Mustard
  • 1.5 Cups of Heavy Cream
  • One Tablespoon of Parsley
  • One Tablespoon of Pepper
  • One Tablespoon of Pepper
  • One Pinch of Salt

Instructions:

  1. Mix the butter and mustard in a small pan over low heat
  2. Add the cream and mix together. Initially, the butter and the cream will stay separate but will come together as the heat rises.
  3. Be very careful not to boil the sauce, as it will not combine. As the cream reduces the sauce will thicken, you want to reduce the cream by one-half.
  4. Add the chopped parsley, pepper and salt, and drizzle over the corned beef to serve.

    Corned Beef with Low Carb Mustard Sauce and Cauliflower Colcannon

    Corned Beef with Low Carb Mustard Sauce and Cauliflower Colcannon


Corned Beef with Low Carb Mustard Sauce
Corned Beef with Low Carb Mustard Cream Sauce
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You may think that celebrating St Patrick's Day means being surrounded by carbs - but it doesn't need to be the case! We have a couple of great low carb recipes (no potato) starting with a tasty Corned beef to fill your belly.
Servings Prep Time Cook Time Passive Time
12serves 20minutes 2hours 30minutes
Servings Prep Time
12serves 20minutes
Cook Time Passive Time
2hours 30minutes
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
    Corned Beef
    1. Rinse and dry the pickled beef with paper towel. Prepare your ingredients.
    2. In your pressure cooker saute the carrot, onion, thyme and garlic in the olive oil for 4 minutes over high heat.
    3. Add the peppercorns, red wine vinegar and salt and cook for 2 minutes.
    4. Add the beef and pour over the beef stock, you may need to add a little more water or less stock depending on the size of the beef and also the size of the pressure cooker. You want the beef to be only just covered.
    5. Bring the stock up to a simmer and fix the pressure cookers lid tightly to the base. Continue cooking on high heat until your pressure cooker begins to release steam, then drop the heat to low and leave to cook for 2 hours - or 1 hour per 1kg/2.2lb
    6. After 2 hours turn off the heat and leave for 20 minutes to release the pressure slowly, then carefully open the pressure valve on the lid to release any excess pressure, and take off the lid.
    7. Gently remove the corned beef, if you have a large piece I recommend using a set of tongs to grip the meat from the top and a rigid spoon or lifter under the bottom to support the weight.
    8. Slice up your corned beef and enjoy. We discard the cooking liquid and vegetables as the contents of the pot is very salty, it can be strained and used to flavour soups if you desire.
    Low Carb Mustard Cream Sauce
    1. Mix the butter and mustard in a small pan over low heat
    2. Add the cream and mix together. Initially the butter and the cream will stay separate but will come together as the heat rises.
    3. Be very careful not to boil the sauce, as it will not combine. As the cream reduces the sauce will thicken, you want to reduce the cream by one-half.
    4. Add the chopped parsley, pepper and salt, and drizzle over the corned beef to serve.
    5. We recommend serving it with our Keto Cauliflower Colcannon
      Corned Beef
      1. Rinse and dry the pickled beef with paper towel. Prepare your ingredients.
      2. In your pressure cooker saute the carrot, onion, thyme and garlic in the olive oil for 4 minutes over high heat.
      3. Add the peppercorns, red wine vinegar and salt and cook for 2 minutes.
      4. Add the beef and pour over the beef stock, you may need to add a little more water or less stock depending on the size of the beef and also the size of the pressure cooker. You want the beef to be only just covered.
      5. Bring the stock up to a simmer and fix the pressure cookers lid tightly to the base. Continue cooking on high heat until your pressure cooker begins to release steam, then drop the heat to low and leave to cook for 2 hours - or 1 hour per 1kg/2.2lb
      6. After 2 hours turn off the heat and leave for 20 minutes to release the pressure slowly, then carefully open the pressure valve on the lid to release any excess pressure, and take off the lid.
      7. Gently remove the corned beef, if you have a large piece I recommend using a set of tongs to grip the meat from the top and a rigid spoon or lifter under the bottom to support the weight.
      8. Slice up your corned beef and enjoy. We discard the cooking liquid and vegetables as the contents of the pot is very salty, it can be strained and used to flavour soups if you desire.
      Low Carb Mustard Cream Sauce
      1. Mix the butter and mustard in a small pan over low heat
      2. Add the cream and mix together. Initially the butter and the cream will stay separate but will come together as the heat rises.
      3. Be very careful not to boil the sauce, as it will not combine. As the cream reduces the sauce will thicken, you want to reduce the cream by one-half.
      4. Add the chopped parsley, pepper and salt, and drizzle over the corned beef to serve.
      5. We recommend serving it with our Keto Cauliflower Colcannon
      Recipe Notes

      Nutrition Facts
      Corned Beef with Low Carb Mustard Cream Sauce
      Amount Per Serving
      Calories 441 Calories from Fat 338
      % Daily Value*
      Total Fat 37.6g 58%
      Saturated Fat 17.3g 87%
      Trans Fat 0.2g
      Polyunsaturated Fat 0.2g
      Monounsaturated Fat 1.2g
      Cholesterol 93.4mg 31%
      Sodium 1724mg 72%
      Potassium 1.4mg 0%
      Total Carbohydrates 1g 0%
      Dietary Fiber 0g 0%
      Sugars 1g
      Protein 22.8g 46%
      Vitamin A 2.9%
      Vitamin C 0%
      Calcium 0.1%
      Iron 11.8%
      * Percent Daily Values are based on a 2000 calorie diet.