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Stunning plated serving of Slow-Cooked Beer-Braised Corned Beef and Cabbage, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Slow-Cooked Beer-Braised Corned Beef and Cabbage

A study in long-duration extraction and fat-based root pureeing. This traditional Irish feast replaces the standard boiled preparation with a dark-beer braise and a browning-driven cabbage sauté, finished with a stable horseradish mixture.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course, Dinner Party
Ingredients Equipment Method

Ingredients
  

The Corned Beef Braise
  • 1 (4 pound) raw corned beef brisket
  • 2 (12-ounce) bottles dark beer
  • 2 dried bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
The Root Vegetable Puree
  • 6 small potatoes, peeled and cut into 2-inch pieces
  • 2 medium rutabagas, peeled and cut into 2-inch pieces
  • 2 medium parsnips, peeled and cut into 2-inch pieces
  • 4 small white onions, peeled and cut into 2-inch pieces
  • 2 tablespoons butter
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
The Sautéed Cabbage
  • 1 tablespoon olive oil
  • ¼ pound bacon, about 4 to 5 slices, cut into 1-inch pieces
  • 1 large onion, peeled and sliced
  • 1 medium head Savoy cabbage, cut into 2-inch slices
The Horseradish Cream
  • 2 tablespoons horseradish
  • 2 tablespoons sour cream
  • 1 teaspoon Dijon-style mustard

Equipment

  • 1 Heavy-bottomed cast-iron skillet
  • 1 Programmable electric slow cooker
  • 1 Heavy-bottomed saucepan
  • 1 High-speed kitchen blender
  • 1 Professional food processor

Method
 

The Braise
  1. Place the corned beef into the slow cooker.
  2. Cover with beer. Add the bay leaves, peppercorns and mustard seeds. Cook on high for 7 to 8 hours.
  3. During the last 2 hours of cooking, add the veggies to the slow cooker. Cook until the veggies are fork-tender.
The Root Puree Method
  1. Transfer the beef to a platter and tent with aluminum foil to keep warm. Use a slotted spoon to transfer the vegetables from the slow cooker to the bowl of a food processor.
  2. Add the butter and pulse to puree. Season with salt and pepper. Keep warm.
The Seared Cabbage
  1. Heat the olive oil in a pan over medium high heat. Cook the bacon in the pan until browned and crisp, abut 3 to 4 minutes.
  2. Remove the bacon from the pan and place onto paper toweling to drain.
  3. Add the onion to the pan and cook until soft, about 5 minutes.
  4. Add the cabbage to the pan and cook until just soft, about 8 to 10 minutes more. Transfer the cabbage to a bowl. Crumble the bacon and sprinkle on top of the cabbage. Keep warm.
The Finish and Service
  1. Whisk together the horseradish, sour cream and mustard. You can add a spoonful or two of the corn beef cooking liquid to thin and add flavor to the sauce.
  2. Cut the corn beef, across the grain, into thin slices.
  3. Place a generous spoonful of puree onto a plate. Top with a spoonful of sautéed cabbage.
  4. Lay slices of corned beef on top. Dollop with a tablespoon of sauce.