Corned Beef with Root Vegetables

Name: Corned Beef with Root Vegetables
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

10 ingredients

7 steps

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

1

Add the corned beef with its spice packet to a large Dutch oven.
2

Add the mustard seeds, bay leaf and chili powder.
3

Pour in the beer and cover the corned beef under 2 inches of water.
4

Bring to a boil, then reduce to a simmer, cover with a lid, turn heat to low and cook for 3 hours.
5

Add the carrots, rutabagas, turnips and onions after 3 hours, and cook uncovered until the vegetables are tender, another 30 minutes.
6

Remove the corned beef to a cutting board and slice into 1/4-inch-thick pieces against the grain of the meat.
7

Place on a platter with the vegetables and some Dijon mustard for serving.