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Quick and easy to make with so many options! Instructions include stove top, slow cooker as well as Instapot.

Tweak the recipe for the creamy white sauce to easily make a white onion sauce, a creamy mustard sauce or a horseradish sauce.

Perfect for a winter’s night here in Australia!

Ingredients (serves 10)

  • 2 kg /4 ½ pounds Corned/pickled/silverside beef
  • ½ Orange studded with 6 cloves
  • 2 Bay leaves
  • 1 tablespoon Erythritol or sweetener of choice
  • 10 Whole black peppercorns
  • 1 Onion peeled but left whole
  • 2 cloves Garlic whole
  • ¼ cup Vinegar/ Apple Cider Vinegar or Red Wine Vinegar
  • 4 cups Water or enough to cover the beef


  • Rinse and dry the corned/pickled beef with paper towel. Prepare your ingredients and add to your pot. Cook to your preferred cooking method- see options below.
  • Once you have cooked your beef according to instructions below, use a cup of cooking stock to make your white sauce. The white sauce recipe features below the cooking methods.

Stove Top Method

  • Add all ingredients for the stock including your beef to a large pot and bring to the boil. Reduce heat and cover. Simmer for about 30 minutes per 500 gms/1 lb or until meat is tender. This should take approximately 2 -3 hours, depending on size of your cut of beef. Once the beef is tender, remove meat from the pot and cover to keep warm. You also have the option to simmer vegetables in the pot-see instructions below.
  • Stove Top Simmered Vegetable Option- Remove 1 cup of stock from the pot and the onion, then add quartered potato, carrot or low carb vegetables such as cabbage quarters or cauliflower florets and simmer for the last 30-45 minutes of cooking in the same pot with the beef or until tender. Remove the vegetables from the pot with a slotted spoon then remove the beef. Place the vegetables in a large bowl and toss with butter before serving. See below for White sauce recipe!

Slow Cooker Method

  • Add all ingredients to the pot. Cover with a lid and slow cook on low for 6 to 8 hours or on medium/high for 4 to 5 hours. Remove beef and keep warm. You also have the option to add vegetables to the cooker towards the end of cooking as per instructions below.
  • Slow Cooker Vegetable Option- Remove 1 cup of stock from the pot and the onion. Add cabbage, cauliflower or higher carb carrots and potatoes(quartered) to the slow cooker pot with the beef for the last hour of cooking. Replace the lid and cook until tender along with the beef. Remove vegetables and cabbage with a slotted spoon from the pot when cooked. Remove the beef from the pot and cover with foil to keep warm. See below for White Sauce recipe.

Instapot Method

  • Pressure cook at High Pressure for 70 minutes then naturally release the steam for about 15 minutes. If the floating valve doesn’t drop after 15 minutes, release the valve to get rid of remaining pressure and open the lid carefully. Remove the beef from the liquid and either cook vegetables in the stock as per below or follow the instructions to make your white sauce.
  • Instapot Vegetable Option -After removing your beef from the pot, remove 1 cup of stock and the onion from the pot. Add vegetables such as potato quarters and carrot (for the carb eaters), large cauliflower florets and wedges of cabbage to the stock in the pot. Close the lid and seal your pot, ensuring the venting knob is in sealed position. Pressure cook on High Pressure for 5 minutes and then quickly release the venting knob, releasing the steam. Open the lid carefully and remove the vegetables to serve. Toss the vegetables in butter to serve.


  • Add 1 cup of the retained cooking stock from the cooking pot to a small saucepan. Bring the stock to boil and reduce by half. Dice the cooked onion (if desired) and add to the sauce. Blend in 3 tablespoons of cream cheese, ½ cup pure/heavy cream and 3 tablespoons of sour cream. Add 1-2 teaspoons of Dijon mustard or 1-2 teaspoons of horseradish to season. Whisk with a hand whisk to bring the sauce together. If sauce is too thick thin with additional cream.

Recipe Notes

As an alternative to simmered vegetables, serve corned beef with low carb baked vegetables such as broccoli, cauliflower, beans, Brussel sprouts. sauerkraut, braised cabbage or cauliflower mash or your favourite low carb side vegetables, such as broccoli, cauliflower, Brussel sprouts, cabbage.

Cold corned beef/silverside is brilliant to store in the fridge and to eat as a cold meat and is of course wonderful in a Reuben Sandwich.

Discard the cooking stock or strain it and used to flavour soups. It can be salty though.

You may need to adjust the amount of water you add depending on the size of the beef and also the size of your pot. You want your beef to be covered with water.

Nutritional Information

Serving: 1serve with sauce | Calories: 410kcal | Carbohydrates: 2.9g | Protein: 22g | Fat: 19.7g | Fibre: 1.9g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.