
Slow Cooker Corned Beef Brisket with Cabbage, Potatoes & Dill
A delicious japanese dish. Gluten-free friendly.
Total Time
116 min
Serves
6
Rating
0.0 (0)
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
Pour 1 1/2 quarts of cold water and the apple juice into a large pot and bring to a boil.
- 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
Cook for 3 minutes at a rapid boil; then remove from the heat.
- 4
Add the ice and wait for the brine to cool to room temperature.
- 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
After that week, remove the brisket from the brine and strain the brine, saving the spices and bay leaves and discarding the liquid.
- 7
Set the brisket aside on a plate.
- 8
Preheat a large slow cooker on the low setting for at least 20 minutes.
- 9
In large skillet, warm the olive oil over medium-high heat.
- 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
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
Add enough room-temperature water to cover the brisket by 2 inches.
- 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
Skim off any fat that has risen to the surface.
- 15
Place a large skillet over medium-high heat and add the remaining 1 tablespoon butter.