You may have heard how we need to cut back on red meats. The saturated fats in red meats are known for increasing our cholesterol, having a negative effect on our heart health. However, when we do have red meats, making sure that we keep to the leaner cuts is key.
The cooking method is one way you can tell if a cut is lean or not. When meats have less fat on them, they need more time at a lower temperature to turn out juicy and tender. Too hot and too fast will cause the protein to tighten rapidly, leading to a tough, chewy piece of meat. This cooking method is sometimes used for higher fat meats, such pork ribs, but it remains a helpful indication of leanness. You may notice the thick layer of fat on the brisket; you can trim some of it off, leaving behind the meat. For an even leaner option, choose a corned beef round, which has less fat within the meat (also known as marbling).
Horseradish is the real star of this show; the perfect sharp accent to cut through the savory meat. It’s been used medicinally for hundreds of years for its anti-inflammatory effects. It has also been researched for its possible cardiovascular benefits and antibacterial properties.
Ingredients:
3 carrots, peeled and cut into 3-inch pieces
1 yellow onion, peeled and quartered
½ pound small potatoes, halved
1 corned beef brisket or round, (about 3-4 pounds), plus pickling spice packet or 1 tablespoon pickling spice
2 8- to 12-ounce beers, (ale or lager) substitute: low sodium broth
6 sprigs fresh thyme
½ head cabbage, cut into 1 ½-inch wedges
½ cup 2% plain Greek yogurt
3-4 tablespoons grated (fresh if possible) horseradish, to taste
To Cook in Slow Cooker:
In a 5-to-6-quart slow cooker, place the carrots, onion and potatoes. Place corned beef, fat side up, on top of the vegetables and sprinkle with pickling spice. Pour the beers over the vegetables and brisket. Sprinkle with the sprigs of fresh thyme. Cover and cook on high until corned beef is tender, 5-6 hours or 10-12 hours on low.
Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 min to 1 hour (or 1 ½ to 2 hours on low). Thinly slice the corned beef against the grain and serve with the vegetables and cooking liquid with the horseradish sauce.
To Cook in the Instant Pot:
Cut the corned beef into 2-3 chunks so it cooks faster and more evenly. Add to the insert of a 6 quart Instant Pot with the fat cap up. Layer with the onion, spices, thyme and beer. Cook on HIGH pressure for 90 minutes then do a quick release. Add the potatoes, carrots and cabbage to the insert, close, and set to HIGH pressure for another 5 minutes. Natural release for 5 minutes, cut and serve.
For the Horseradish Sauce:
Mix the plain Greek yogurt and horseradish together in a small bowl. Refrigerate for up to 1 week. Makes six servings.
Nutrition facts:
Serving size: 3 oz. meat and ½ cup veggies
Calories: 465; Fat: 13.7g; Carbs: 14.1g; Fiber: 2.9g; Protein: 43.1g; Sodium: 142.7mg
Recipe adapted from: https://www.foodiecrush.com/slow-cooker-corned-beef-and-cabbage/
