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Stunning plated serving of Slow-Cooker Corned Beef with Root Vegetable Puree, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Slow-Cooker Corned Beef with Root Vegetable Puree

This exquisite slow-cooked corned beef melts into tender perfection, complemented by a silky root vegetable puree and savory bacon-sautéed cabbage. A piquant horseradish sauce adds a bright flourish to this deeply comforting and elegantly plated meal.
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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 Method

Ingredients
  

The Brisket & Beer 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 Bacon-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 Piquant Mustard Sauce
  • 2 tablespoons horseradish
  • 2 tablespoons sour cream
  • 1 teaspoon Dijon-style mustard

Method
 

Slow-Cook the Brisket
  1. Place the corned beef into the slow cooker.
  2. Cover with beer.
  3. Add the bay leaves, peppercorns and mustard seeds.
  4. Cook on high for 7 to 8 hours.
Make the Vegetable Puree
  1. During the last 2 hours of cooking, add the veggies to the slow cooker. Cook until the veggies are fork-tender.
  2. 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.
  3. Add the butter and pulse to puree. Season with salt and pepper. Keep warm.
Rendering the 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 Piquant Sauce & Assembly
  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. Lay slices of corned beef on top. Dollop with a tablespoon of sauce.