Active time: 30 minutes | Cook time: 4 hours | Yield 6-8 servings

corned beef 2


  • 4 lb corned brisket of beef
  • 4 large unpeeled carrots, cut into large chunks
  • 2 rutabagas, peeled and cut into large chunks
  • 2 onions
  • 2 teaspoons dry English mustard
  • 1 teaspoon of chopped thyme and rosemary
  • 1 cabbage
  • Salt and freshly ground pepper

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1.  Preheat oven to 350 degrees F.

2. Put the brisket into a roasting pan with the carrots, rutabagas, onions, mustard and herbs.

3. Cover with cold water, and bring gently to a boil.

4. Bake in the preheated oven for 2 hours.

5. Discard the outer leaves of the cabbage, cut in quarters and add to the pan.

6. Cook 2 more hours or until the meat and vegetables are soft and tender.

7. Serve the corned beef in slices, surrounded by the vegetables and cooking liquid.

8. Serve with freshly made mustard.

 corned beef 1

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Gui Alinat

Gui Alinat is a Tampa, Fla.-based American Culinary Federation Certified Executive Chef, published food writer, and the owner of Artisan Boutique Catering. He is the author of "The Chef's Repertoire," and "Eat More, Burn More." Born, raised and classically trained as a chef on the Mediterranean coast of France, he traveled extensively, working in restaurants around the world. Chef Gui promotes an active lifestyle, sound nutrition, and believes that fresh and tasty food is resolutely compatible with fat loss and bodybuilding alike. He lives in Florida with his wife Carissa and their five children.