Paleo corned beef and potatoes (for those who don’t like cabbage!)

Paleo corned beef and potatoes!

It’s almost St. Patrick’s Day, which means that it’s almost time for corned beef & cabbage! Now, I’m not a huge fan of what cabbage does to Superman’s digestive system, so in order to avoid the repercussions, I replaced the cabbage with potatoes. ?

This Paleo corned beef is so full of flavor. I ended up cooking this meal for about five hours the day before we were going to eat it. The next day, I just reheated on the oven on low, and it was probably the best corned beef I’ve had!

Paleo corned beef and potatoes

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Paleo corned beef and potatoes (for those who don't like cabbage!)

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Course

Entree, Main Course

Servings

MetricUS Imperial

Ingredients

• 1 4-5 lb corned beef brisket with spice packet
• 5 large carrots sliced
• 4 stalks celery sliced
• 1 large onion sliced
• 2 lbs russet potatoes quartered
• 32 oz organic beef broth
• salt & pepper to taste
• 2 TBSP avocado or olive oil

Course Entree, Main Course Servings MetricUS Imperial Ingredients 1 4-5 lb corned beef brisket with spice packet 5 large carrots sliced 4 stalks celery sliced 1 large onion sliced 2 lbs russet potatoes quartered 32 oz organic beef broth salt & pepper to taste 2 TBSP avocado or olive oil

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. In a large dutch oven, heat oil over medium heat, then add carrots, celery and onion and cook until translucent (about 5 minutes).
2. Add russet potatoes in a layer over veggies and then set brisket on top.
3. Pour beef broth over veggies & potatoes and bring to a boil.
4. Sprinkle with seasoning packet, cover with lid, reduce heat to low, and cook for 4-5 hours.
5. Slice meat when ready to serve and enjoy!

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