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.

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