Guinness slow cooker corned beef

1 corned beef brisket under 5 pounds
1 to 2 pounds potatoes scrubbed and cut into large chunks  (skin on)
2 c  baby carrots
12 oz Guinness stout
1/4 c packed brown sugar
Seasoning packet that came with corned beef
1 small head of cabbage

INSTRUCTIONS
1. Trim the corned beef of visible fat. Rub brown sugar on the meat.
2.  Place in the bottom of the slow cooker.
3. Add seasoning packet. I prefer to put it in a loose leaf tea strainer for ease of removing.
4. Slowly pour Guinness around the corned beef.
5. Place the potatoes and carrots around the corned beef. Cover and cook on low 8 hours.

20-30 minutes before serving
6. Remove outer leaves from cabbage and cut into 4 wedges.
7. Place in slow cooker around or on top of the corned beef.
8. Cover and cook. 20 minutes will be tender and still a little crisp. Cook longer for softer cabbage.
9. Remove from slow cooker using tongs (will be tender) and let rest 5-10 minutes before slicing. Slice acorss the grain.

Keto Cauliflower soup

Ingredients

• 6 slices bacon chopped
• 1/4 cup chopped onion
• 6 cloves garlic minced
• Salt and pepper to taste
• 3 cups chicken broth (or Better than Bouillon + water)
• 1 head cauliflower cut into florets or 1 large packet of florets
• 3/4 cup sour cream
• 1 1/2 cups shredded Monterey Jack or Cheddar
• 4 oz cream cheese
• 1 green onion, chopped stalks

• optional: 1 stalk celery chopped

Instructions

1. Place the chopped bacon in the Instant Pot and turn on the sauté function. Cook the bacon, stirring frequently, until crisp. Remove to a paper towel lined plate, leaving some bacon fat in the IP.
2. Add onion and saute for 5 minutes until translucent. 
3. Add celery (if using), and garlic. Add salt and pepper (start with 1 tsp of each). Cook until softened, about 4 minutes. Turn off the sauté function.
4. Add chicken broth and deglaze the pan (preferably with a wood or silicone spatula).
5. Add the cauliflower florets. 
6. Lock the lid onto the IP (vent sealed). Set the manual function on high for 5 minutes. Note that it will take between 5-10 minutes to come up to pressure before it cooks. 
7. When the 5 minute timer goes off, let the pressure release naturally for 10 minutes before opening the vent. 
8. Remove the lid and stir in the sour cream, cream cheese and 1 c of the shredded cheese. Blend with an immersion blender until smooth or transfer to a full size blender or food processor. Add more salt and pepper if needed.
9. Serve the soup topped with the remaining cheese, the bacon, and the green onion. 

Note: using bone broth adds more protein but changes the taste.