Corned Beef with Root Vegetables

Name: Corned Beef with Root Vegetables
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 340 grams beer; 2 carrots, cut into 2-inch chunks; 2 kilograms brisket corned beef; 6 servings Dijon mustard, for serving; 2 teaspoons mustard seeds; 1 pinch Pinch red chili powder; 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

Corned Beef with Root Vegetables might be just the main course you are searching for. This recipe serves 6. This recipe covers 37% of your daily requirements of vitamins and minerals. One portion of this dish contains around 47g of protein, 46g of fat, and a total of 698 calories. A mixture of bay leaf, chili powder, turnips, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 3 hours and 40 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Watch how to make this recipe.

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

Ingredients you will need

Corned Beef

Equipment you will use

Dutch Oven

Add the mustard seeds, bay leaf and chili powder.

Ingredients you will need

Mustard Seeds

Chili Powder

Bay Leaves

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.

Ingredients you will need

Corned Beef

Water