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Corned Beef and Mixed Vegetables

For St. Patrick's Day, prepare a traditional corned beef dinner and add a special twist - a colorful medley of cooked fresh vegetables. It's a festive combination to serve family or guests. -Gloria Warczak, Cedarburg, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 2 hours 35 min.
  • Makes
    6-8 servings


  • 1 corned beef brisket with spice packet (3 to 4 pounds), trimmed
  • 6 to 8 small red potatoes
  • 3 medium carrots, cut into 2-inch pieces
  • 3 celery ribs, cut into 2-inch pieces
  • 2 tablespoons chopped celery leaves
  • 2 turnips, peeled and cut into wedges
  • 1 medium head cabbage, cut into 6 to 8 wedges
  • 1/2 pound fresh green beans
  • 3 to 4 ears fresh corn, halved


  • Place corned beef and enclosed seasoning packet in an 8-qt. Dutch oven. Cover with water and bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Add potatoes, carrots, celery, celery leaves and turnips; return to a boil. Reduce heat; cover and simmer for 20 minutes. Add cabbage, beans and corn; return to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender.

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  • jewels82
    Sep 25, 2013

    Oh my it was sooooo good!!!!!

  • ktype
    Mar 21, 2013

    No comment left

  • bozell1093
    Mar 14, 2012

    This is the best ever, everyone raved about how tasty it was. Thank you.

  • IsabelMack
    Mar 13, 2012

    I made this last year (see 2/16/11 review) and my father-in-law is still talking about how good it was!

  • isamack
    Feb 16, 2011

    I am allergic to potatoes and was trying to come up with alternatives.Thanks for a wonderful suggestion.

  • tweezle
    Mar 16, 2008

    No comment left

  • Monarchsmomma
    Mar 17, 2007

    No comment left