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Corned Beef with Root Vegetables

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  • Level: Easy
  • Total: 3 hr 40 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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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 


  1. 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.
  2. Add the carrots, rutabagas, turnips and onions after 3 hours, and cook uncovered until the vegetables are tender, another 30 minutes.
  3. 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.