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Corned Beef with Root Vegetables

By Deen Brothers


Difficulty: Easy

Prep time: 10 min

Cook time: 3 hr 30 min

Servings: 4 to 6 servings


  • 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
  • 2 rutabagas
  • 2 turnips
  • 1 large yellow onion
  • Dijon mustard


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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