Corned Beef Brisket

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Metabolic Medical Center - Metabolic Recipes

Serves 6-8    Cook Time 5-7 hours
4 lbs
lean corned beef brisket
2 Tbsp pickling spice (included in corned beef package)
4-5 Cups water (enough to cover)
1/3 Cup Horseradish, drained
1/3 Cup fat-free sour cream


Rinse, dry and trim as much visible fat from the corned beef as possible. Place it in your slow cooker cover it with water and sprinkle the seasoning into the water. If your brisket doesn’t come with pickling spice, McCormick makes a wonderful spice that is just as tasty. Cook for 5-7 hours until the corned beef is very tender. Mix horseradish and sour cream and place in the fridge until ready to eat.

Serving size is 4-6 oz of corned beef and 2 Tbsp horseradish dip.

Pairs well Roasted Cabbage Rounds

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center
Metabolic Recipes

2 thoughts on “Corned Beef Brisket

  1. Pingback: Roasted Cabbage Rounds | Foodies 4 MMC

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