Corned Beef with Root Vegetables

• 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.
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.

beef, mustard seeds, bay leaf, red chili powder, carrots, rutabagas, wedges, yellow onion

Taken from www.foodnetwork.com/recipes/jamie-deen/corned-beef-with-root-vegetables.html (may not work)