This recipe gives a Paleo twist to a traditional Irish them.
Ingredients
1 beef brisket (cooked)
½ head green cabbage (chopped in 1-2 inch chunks)
½ cup red cabbage (chopped in 1-2 inch chunks)
5 carrots (cut into ½ inch chunks)
3 celery stalks (cut into ½ inch chunks)
1 Medium Jicama (peeled and cubed)
1 sweet potato (peeled and cubed)
1 red onion diced
3 Tbsp. fresh thyme lives
3 Tbsp. fresh sage (chopped)
2 Tbsp. fresh rosemary (chopped)
4 Tbsp. coconut aminos
1 Tbsp. balsamic vinegar
4 Tbsp. ghee, butter or avocado oil
64 ounces beef bone broth, beef stock or vegetable stock (or a combination that equals 64 oz.)
Salt and Pepper to taste
2 Tbsp. arrowroot or tapioca starch to thicken (optional)
Instructions
Roast brisket in the oven at 300° until fork tender and cooked through (about 1 ½ hours per lb. of meat or until internal meat temperature is between 185-190°.
Remove fat and cut into stew sized chunks.
In a large 6 quart pan melt ghee or add avocado oil
Add onion, carrots and celery and sauté until slightly tender.
Add broth or stock to pan.
Add herbs, green cabbage and red cabbage
Bring to a boil on high heat.
Add brisket, potato, jicama, coconut aminos, balsamic vinegar and salt and pepper.
Lower to medium heat and cook until potato and jicama are just tender.
Add arrowroot or tapioca if a thicker broth is desired.
Remove from heat and serve.
Recipe by WellStone Gardens at http://wellstonegardens.com/st-patricks-day-paleo-friendly-irish-stew/