Paleo corned beef and potatoes (for those who don’t like cabbage!)
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Ingredients
- 14-5 lb corned beef brisketwith spice packet
- 5 large carrotssliced
- 4stalks celerysliced
- 1large onionsliced
- 2 lbs russet potatoesquartered
- 32oz organic beef broth
- salt & pepperto taste
- 2 TBSP avocado or olive oil
Instructions
- In a large dutch oven, heat oil over medium heat, then add carrots, celery and onion and cook until translucent (about 5 minutes).
- Add russet potatoes in a layer over veggies and then set brisket on top.
- Pour beef broth over veggies & potatoes and bring to a boil.
- Sprinkle with seasoning packet, cover with lid, reduce heat to low, and cook for 4-5 hours.
- Slice meat when ready to serve and enjoy!