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