Save Recipe Print
Total:
3 hr 40 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
3 hr 40 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Add the corned beef with its spice packet to a large Dutch oven. Add the mustard seeds, bay leaf and chili powder. Pour in the beer and cover the corned beef under 2 inches of water. Bring to a boil, then reduce to a simmer, cover with a lid, turn heat to low and cook for 3 hours.

Add the carrots, rutabagas, turnips and onions after 3 hours, and cook uncovered until the vegetables are tender, another 30 minutes.

Remove the corned beef to a cutting board and slice into 1/4-inch-thick pieces against the grain of the meat. Place on a platter with the vegetables and some Dijon mustard for serving.

More from:

St. Patrick's Day

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

All American Beef Taco

Recipe courtesy of Alton Brown

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Beef Bourguignon

Recipe courtesy of Merrilees Parker

Beef Stroganoff

Recipe courtesy of Food Network Kitchen

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Fierce Fried Corn

Recipe courtesy of Patti LaBelle

Southern Creamed Corn

Recipe courtesy of The Neelys

Chicago Italian Beef Sandwich

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.