Paleo Corned Beef and Cabbage with Bacon

Ingredients

• 3 lb Corned beef brisket
• 1 large head Green cabbage, quartered
• 8 slices Bacon, chopped
• 1 large Onion, chopped
• 3 medium Carrots, chopped
• 6 cups Beef broth
• 1 each Bay leaf
• 2 tablespoons Apple cider vinegar
• to taste Salt and pepper

Instructions

1. 1Rinse the 3 lb corned beef brisket under cold water.
2. 2In a large heavy-bottomed pot or Dutch oven, combine the corned beef brisket, 6 cups of beef broth, 1 bay leaf, 2 tablespoons of apple cider vinegar, the 1 large chopped onion, and the 3 medium chopped carrots.
3. 3Bring the liquid to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2.5 to 3 hours, or until the corned beef is fork-tender. The meat should easily pull apart.
4. 4While the corned beef simmers, place the 8 slices of chopped bacon in a separate 10-inch skillet. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, or until the bacon is crispy. Use a slotted spoon to remove the bacon from the skillet and place it on a plate lined with paper towels. Reserve the bacon fat in the skillet.
5. 5During the last 30 minutes of the corned beef's cooking time, carefully add the 1 large head of green cabbage, cut into quarters, to the pot. Ensure the cabbage is submerged in the liquid.
6. 6Once the corned beef and cabbage are tender, carefully remove them from the pot using tongs or a slotted spoon. Place the corned beef on a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, making the meat more tender and moist.
7. 7Slice the rested corned beef against the grain into 1/2-inch thick slices. Serve the sliced corned beef alongside the cooked cabbage. Sprinkle the reserved crispy bacon over the top. Drizzle about 1 tablespoon of the reserved bacon fat from the skillet over the cabbage for extra flavor. Season with salt and pepper to taste.

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