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Slow Cooker Corned Beef & Root Veggie Puree

A masterclass in low-temperature braising and mechanical pureeing. By slow-cooking a cured brisket in a dark beer bath, the meat achieves a meltingly tender structure. This highly elevated dish pairs the beef with a silky, butter-enriched root vegetable puree and savory, bacon-rendered Savoy cabbage.
Print Recipe
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Dinner Party, Main Course
Ingredients Method

Ingredients
  

The Brisket & Beer Braise
  • 1 4-pound raw corned beef brisket
  • 2 12-ounce bottles dark beer (stout or porter preferred)
  • 2 dried bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole mustard seeds
The Root Vegetable Puree
  • 6 small potatoes peeled and cut into 2-inch chunks
  • 2 medium rutabagas peeled and cut into 2-inch chunks
  • 2 medium parsnips peeled and cut into 2-inch chunks
  • 4 small white onions peeled and cut into 2-inch chunks
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
The Bacon-Sautéed Cabbage
  • 1 tablespoon olive oil
  • ¼ pound thick-cut bacon about 4 to 5 slices, cut into 1-inch pieces
  • 1 large white onion peeled and sliced
  • 1 medium head Savoy cabbage cut into 2-inch slices
The Piquant Mustard Sauce
  • 2 tablespoons prepared horseradish
  • 2 tablespoons sour cream
  • 1 teaspoon Dijon-style mustard
  • 1 to 2 tablespoons hot cooking liquid from the slow cooker for thinning

Method
 

The Slow Braise Architecture
  1. Place the raw corned beef brisket directly into the insert of a heavy-capacity slow cooker.
  2. Pour the 2 bottles of dark beer over the brisket to completely submerge it.
  3. Drop the dried bay leaves, whole black peppercorns, and whole mustard seeds into the liquid.
  4. Cover tightly and cook on HIGH for 7 to 8 hours. The low-and-slow thermal extraction will break down the tough connective tissues, yielding a profoundly tender protein.
The Root Vegetable Emulsion
  1. During the final 2 hours of the braise, add the peeled potatoes, rutabagas, parsnips, and white onions directly into the slow cooker alongside the brisket. Cook until the vegetables are completely fork-tender.
  2. Using a slotted spoon, carefully transfer the softened root vegetables from the slow cooker directly into the bowl of a food processor.
  3. Add the 2 tablespoons of unsalted butter and pulse the machine until the vegetables are mechanically pureed into a smooth, silky emulsion. Season aggressively with the kosher salt and coarse black pepper. Keep warm.
Rendering the Cabbage
  1. Heat the 1 tablespoon of olive oil in a large, heavy skillet over medium-high heat. Add the 1-inch bacon pieces and cook until deeply browned and crisp, rendering out the smoky pork fat, about 3 to 4 minutes.
  2. Use a slotted spoon to remove the bacon to a paper towel-lined plate to drain.
  3. Add the sliced onion to the residual bacon fat in the skillet. Cook until soft, about 5 minutes.
  4. Add the sliced Savoy cabbage to the pan. Sauté until the leaves are wilted and tender, about 8 to 10 minutes. Transfer the cabbage to a holding bowl, sprinkle heavily with the crumbled crisp bacon, and keep warm.
The Piquant Sauce & Assembly
  1. In a small ceramic bowl, vigorously whisk together the horseradish, sour cream, and Dijon mustard. Stir in 1 to 2 tablespoons of the hot, beer-infused cooking liquid from the slow cooker to thin the sauce and bridge the flavors.
  2. Transfer the rested corned beef to a cutting board and use a sharp knife to carve thin slices strictly against the grain to ensure a tender bite.
  3. To serve, place a generous, sweeping spoonful of the root vegetable puree onto a warm plate. Top with the bacon-sautéed cabbage. Fan the sliced corned beef elegantly over the cabbage, and finish with a dollop of the piquant mustard sauce.