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.
This corned beef recipe is perfect served with a white sauce or in this case our 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. But you can cook the corned beef in a slow cooker, on the stove top or in an instant pot.
If you’ve never used a pressure cooker, they produce similar results to a slow cooker in a fraction of the time.
Corned Beef in the Slow Cooker or Stove Top Cooking Adjustments
- Slow cooker: Add all ingredients to 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.
Ingredients For Keto Corned Beef
- 2kg of Pickled Beef (see our interactive recipe card below for imperial measurement conversion)
- Two tablespoons of Olive 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
How To Make Corned Beef In A Pressure Cooker
- Rinse and dry the pickled beef with a paper towel. Prepare your ingredients.
- Saute in pressure cooker the carrot, onion, thyme and garlic in the olive oil for 4 minutes over high heat.
- Add the peppercorns, red wine vinegar and salt and cook for 2 minutes.
- 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 pressure cooker. You want the beef to be only just covered.
- 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.
- Drop the heat to low and leave to cook for 2 hours – or 1 hour per 1kg/2.2lb
- After 2 hours turn off the heat and leave for 20 minutes to release the pressure slowly.
- Carefully open the pressure valve on the lid to release any excess pressure, and take off the lid.
- Gently remove the corned beef. If you have a large piece use a set of tongs to grip the meat from the top and a rigid spoon under the bottom to support the weight.
- Discard the cooking liquid and vegetables as the contents of the pot is very salty. The liquid can be strained and used a stock to flavour soups if you desire.
- Slice up your corned beef and enjoy.
Corned Beef is even better with the perfect side and we have just the perfect dish: Keto Cauliflower Colcannon!
Note: The cooking liquid and vegetables have not been added to the nutritional information.
The vegetables 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.
We have come up with a delicious low carb mustard cream sauce that compliments corned beef perfectly.
Ingredients For Low Carb Mustard Sauce:
- 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
How To Make Low Carb Mustard Sauce:
- Mix the butter and mustard in a small pan over low heat
- Add the cream and mix together. Initially, the butter and the cream will stay separate but will come together as the heat rises.
- 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.
- 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 a Low Carb Mustard Cream Keto Sauce "Secret" Recipe
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Ingredients
Corned Beef
- 4.2 pound Pickled Beef
- 2 tbsp olive oil
- 1 Onion Large Dice
- 3 cloves garlic Cut in half
- 2 tbsp Lemon Thyme
- 1 Carrot Large Dice
- 1 tbsp Whole Peppercorns
- 1/4 cup Red Wine Vinegar
- 2 tbsp Salt
- 34 oz Beef Stock
Low Carb Mustard Sauce
- 2.4 oz Butter
- 2 tbsp Dijon Mustard
- 1.5 cup Heavy Cream
- 1 tbsp Parsley finely chopped
- 1 tsp Pepper
- 1 pinch Salt
Instructions
Corned Beef
- Rinse and dry the pickled beef with paper towel. Prepare your ingredients.
- In your pressure cooker saute the carrot, onion, thyme and garlic in the olive oil for 4 minutes over high heat.
- Add the peppercorns, red wine vinegar and salt and cook for 2 minutes.
- 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.
- 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
- 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.
- 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.
- 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
- Mix the butter and mustard in a small pan over low heat
- Add the cream and mix together. Initially the butter and the cream will stay separate but will come together as the heat rises.
- 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.
- Add the chopped parsley, pepper and salt, and drizzle over the corned beef to serve.
- We recommend serving it with our Keto Cauliflower Colcannon
Notes
Nutrition
Is Corned Beef Good For You?
Yes, for people on a ketogenic diet corned beef is ideal. Corned beef is high in sodium and fat, especially when accompanied with the extra fat of the mustard sauce.
Sodium is an essential electrolyte need to fight of fatigue and keep the body running smoothly
If you love our Corned Beef and Mustard Sauce recipes, try our other homemade pressure cooker recipes:
Pressure Cooker Low Carb Lamb Stew
Pressure Cooker Low Carb Pork Carnitas
The recipe takes a little bit of preparation the first time. But once you’ve cooked the Corned Beef with the Low Carb Mustard Sauce once it will become a permanent member of the menu.
Loving that low carb mustard sauce! Mustard is one of my favorites but some of the store bought ones are very sugary! Thank you so much for sharing.
Thanks for stopping by Billy, glad that you enjoyed it 🙂