Slow Cooker Corned Beef Brisket with Cabbage, Potatoes & Dill

Ingredients

• 2 cups apple juice
• 2 tablespoons real maple syrup
• 1 teaspoon Instacure #1 (optional)
• 1 teaspoon yellow mustard seeds
• 1/2 teaspoon Tellicherry black peppercorns
• 1 teaspoon caraway seeds
• 1/2 teaspoon allspice berries
• 4 bay leaves
• Kosher salt
• 1 quart ice cubes
• 4 pounds beef brisket (fatty or lean
• up to you)
• 1 tablespoon olive oil
• 2 medium yellow onions
• halved
• 2 tablespoons brown miso paste
• 4 garlic cloves
• 2 tablespoons unsalted butter
• 1 head Savoy cabbage
• sliced into thin ribbons (about 3 cups)

Instructions

1. 1

   Pour 1 1/2 quarts of cold water and the apple juice into a large pot and bring to a boil.

2. 2

   Add the maple syrup, Instacure, mustard seeds, peppercorns, 1/2 teaspoon of the caraway seeds, the allspice berries, bay leaves, and 1/2 cup salt.

3. 3

   Cook for 3 minutes at a rapid boil; then remove from the heat.

4. 4

   Add the ice and wait for the brine to cool to room temperature.

5. 5

   Place the brisket in a large container and cover it fully with the brine. (If you have an extra-large sealable plastic bag, those work really well, keeping the meat fully immersed in the brine.) Cover with a lid or plastic wrap and store in the refrigerator for 1 week.

6. 6

   After that week, remove the brisket from the brine and strain the brine, saving the spices and bay leaves and discarding the liquid.

7. 7

   Set the brisket aside on a plate.

8. 8

   Preheat a large slow cooker on the low setting for at least 20 minutes.

9. 9

   In large skillet, warm the olive oil over medium-high heat.

10. 10

    When the oil begins to shimmer, add the onions and cook for 15 minutes, turning them once in a while, until they are well browned and a touch charred.

11. 11

    Place the brisket in the slow cooker and add the charred onions, miso, garlic, 1 tablespoon of the butter, and the strained spices and bay leaves.

12. 12

    Add enough room-temperature water to cover the brisket by 2 inches.

13. 13

    Cover with the lid and cook on the low setting for 8 to 10 hours, until the brisket is really tender—a paring knife should plunge into the meat with little resistance.

14. 14

    Skim off any fat that has risen to the surface.

15. 15

    Place a large skillet over medium-high heat and add the remaining 1 tablespoon butter.