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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1093.53 Kcal (4578 kJ)
Calories from fat	510.42 Kcal
		% Daily Value*
Total Fat	56.71g	87%
Cholesterol	204.12mg	68%
Sodium	7205.09mg	300%
Potassium	3169.74mg	67%
Total Carbs	72.93g	24%
Sugars	23.55g	94%
Dietary Fiber	14.17g	57%
Protein	65.34g	131%
Vitamin C	173.3mg	289%
Vitamin A	3.2mg	107%
Iron	11.3mg	63%
Calcium	199.7mg	20%

Amount Per 100 g
Calories	73.07 Kcal (306 kJ)
Calories from fat	34.11 Kcal
		% Daily Value*
Total Fat	3.79g	87%
Cholesterol	13.64mg	68%
Sodium	481.44mg	300%
Potassium	211.8mg	67%
Total Carbs	4.87g	24%
Sugars	1.57g	94%
Dietary Fiber	0.95g	57%
Protein	4.37g	131%
Vitamin C	11.6mg	289%
Vitamin A	0.2mg	107%
Iron	0.8mg	63%
Calcium	13.3mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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