Friday, March 15, 2013

Paleo Corn Beef and Cabbage

Paleo Corn Beef and Cabbage

Corn Beef Brisket 5 lbs all natural/gluten free version w/seasoning packet
Dry Mustard 1 teaspoon
Beef Broth 2 cups all natural
Carrots 1 cup peeled & sliced
Parsnips 1 cup peeled & sliced
Celery 1 cup peeled & sliced
Onions 3 large cut into 1 inch pieces
Cabbage 1 large head cut into 2 inch pieces
Sea Salt & Fresh Cracked Black Pepper 1 teaspoon each

Rub Brisket with season packet and dry mustard (smack it around a little to get the spices in there).  In a large baking dish place all Vegetables on bottom and Brisket on top.  Add Broth and cover with foil.  Bake on low 300 degrees for at least 4-6 hours.  Let meat rest 15 minutes before slicing.

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