'Boiled Dinner' with Herb Purée

Ingredients

• 2 lbs. Uncooked Corned Beef Brisket
• 1 Cooking Onion, Peeled And Left Whole
• 3 Bay Leaves
• 1 tsp Whole Peppercorns
• 2 sprigs Fresh Thyme
• 2-3 litres Water
• 1 lb. Fingerling Potatoes, Half Sliced
• 1 lb. Carrots, Cut Into Batons
• 12 Green Onions, Cleaned And Roots Removed
• 1 Small Green Cabbage, Cut Into Wedges, Leave Core Attached
• Salt and Pepper To Taste

• 1 bunch Fresh Tarragon
• 1/2 cup Fresh Parsley Leaves
• 1 bunch Chives
• 1/4 - 1/2 cup Extra Virgin Olive Oil
• Salt and Pepper To Taste

Directions

1. In a slow cooker, place brisket, cooking onion, herbs and peppercorns. Pour in enough water to generously cover the ingredients. Turn on high for 2 hours.
2. Remove cooking onion and add the potatoes, cabbage, carrots and green onions. Leave on high and continue to slow cook for another two hours until beef and vegetables are wonderfully tender.
3. Place cooked vegetables in a bowl. Cover with plastic wrap to keep warm. Place the beef on a cutting board and allow to rest briefly. Taste the broth for seasoning. Season to taste with salt and pepper.
4. To serve: In warmed shallow wide bowls place a selection of the poached vegetables. Carve the beef thinly and place 3 or 5 slices over the vegetables. Ladle some warm broth into bowls. Drizzle some herb purée through the broth. Serve with crusty bread and a pot of grainy mustard.

1. Pick the leaves off both the tarragon and parsley. Place in a blender along with the chives. Add enough oil to easily blend the herbs. Blend on high speed until completely smooth.
2. Season with salt and pepper. Place in an air-tight container in the fridge until needed.