Paleo corned beef and potatoes (for those who don’t like cabbage!)
corned beef brisket
with spice packet
organic beef broth
salt & pepper
avocado or olive oil
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!