Corned Beef with Root Vegetables

Total Time:
3 hr 40 min
Prep:
10 min
Cook:
3 hr 30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • One 4-pound brisket corned beef
  • 2 teaspoons mustard seeds
  • 1 bay leaf
  • Pinch red chili powder
  • One 12-ounce bottle of beer
  • 2 carrots, cut into 2-inch chunks
  • 2 rutabagas, peeled and cut into 6 wedges (softball size)
  • 2 turnips, peeled and cut into 6 wedges (softball size)
  • 1 large yellow onion, peeled and cut into wedges
  • Dijon mustard, for serving
Directions

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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    This recipe is featured in:

    St. Patrick's Day