| Total: | 4 hr 25 min |
| Prep: | 10 min |
| Cook: | 4 hr 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 corned beef brisket (4 to 5 pounds)
- 4 quarts chicken broth
- 1 teaspoon pickling spices
- 1 head garlic, unpeeled and cut into quarters
- 12 small new potatoes, peeled
- 6 carrots, coarsely chopped
- 6 small turnips, diced
- 8 small beets, with tops
- Hot mustard (optional)
- Prepared horseradish (optional)
Instructions
- Place the corned beef and broth in a Dutch oven. Add the pickling spices and garlic and bring to a boil over high heat. Reduce heat to low, cover, and simmer until the beef is cooked, about 3 to 3 1/2 hours.
- Add the potatoes, carrots and turnips to the pot and cook until the meat and vegetables are tender, about 30 to 45 minutes. Meanwhile, cook the beets in a separate saucepan of boiling, salted water for 30 to 45 minutes (this prevents the beets from discoloring the other vegetables).
- Remove the beef and all of the vegetables from their broth and arrange on a heated serving platter. Pass the mustard and horseradish, if desired.