‘Fearr’ Keto Corned Beef and Cabbage


“Fearr” happens to be the Irish word for “best,” and this keto recipe brings the St. Patrick’s Day staple to your table in a way that lets you enjoy it low carb and dairy free, but with the hearty protein and healthy cabbage that form the foundation of this classic!

  • 3-4 lbs Corned beef
  • 2 Onions, quartered
  • 4 Celery stalks, quartered crosswise 
  • 1 pkg Pickling spices
  • 1 med Green cabbage, cut into 2” wedges
  • 2 Carrots, peeled and cut into 2” pieces
  • 1/2 cup Dijon mustard
  • 2 tbs Apple cider vinegar 
  • 1/4 cup Mayonnaise
  • 2 tbs Capers, roughly chopped, plus 1 tsp brine
  • 2 tbs Parsley, roughly chopped 
  • Kosher salt
  • Black pepper

  1. Put corned beef, onion, celery and pickling spices into a large pot. Add enough water to cover by 2 inches, season with salt and pepper; bring to a boil. Lower heat to low, cover and simmer until very tender, 3–3 1/2 hours. 
  2. Meanwhile, whisk Dijon mustard and apple cider vinegar in a small bowl and season with salt and pepper. In another bowl, mix mayo, capers, caper brine and parsley. Season with salt and pepper.
  3. Add cabbage and carrots and continue to simmer for 45 minutes to 1 hour more, until cabbage is tender. Remove meat and vegetables and slice corned beef and season with more salt and pepper.
  4. Serve with both sauces on the side for dipping.

Serves 6 | Prep Time 4-5 hours