Corned Beef with Root Vegetables Recipe

Name: Corned Beef with Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 4-pound brisket corned beef, 2 teaspoons mustard seeds, 1 bay leaf, Pinch red chili powder, and more.

Yes, Corned Beef with Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corned Beef with Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions