Slow Cooker Corned Beef Brisket with Cabbage, Potatoes & Dill

Ingredients for Slow Cooker Corned Beef Brisket with Cabbage, Potatoes & Dill

• 475ml de jus de pomme

• 2 tablespoons real maple syrup

• 1 teaspoon Instacure #1 (optional)

• 1 cuillère à café de graines de moutarde jaune

• 1/2 teaspoons Tellicherry black peppercorns

• 1 cuillère à café de graines de cumin

• 1/2 teaspoons allspice berries

• 4 feuilles de laurier

• Sel kasher

• 0.9L ice cubes

• 1.8kg beef brisket (fatty or lean, up to you)

• 1 cuillère à soupe d'huile d'olive

• 2 medium yellow onions, halved

• 2 tablespoons brown miso paste

• 4 gousses d'ail

• 2 cuillères à soupe de beurre non salé

• 1 head Savoy cabbage, sliced into thin ribbons (about 3 cups)

• Dill Potatoes, to serve

• 2 cuillères à soupe d'aneth frais haché

• 1/4 cup Pickled Mustard Seeds, for garnish

• 6-quart (or larger) slow cooker

Pour 1.4L of cold water and the apple juice into a large pot and bring to a boil. Add the maple syrup, Instacure, mustard seeds, peppercorns, 1/2 teaspoons of the caraway seeds, the allspice berries, bay leaves, and 1/2 cup salt. Cook for 3 minutes at a rapid boil; then remove from the heat. Add the ice and wait for the brine to cool to room temperature.

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.

After that week, remove the brisket from the brine and strain the brine, saving the spices and bay leaves and discarding the liquid. Set the brisket aside on a plate.

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

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

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. Add enough room-temperature water to cover the brisket by 2 inches. 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. Skim off any fat that has risen to the surface.

Place a large skillet over medium-high heat and add the remaining 1 tablespoon butter. When it begins to bubble and froth, add the cabbage, remaining 1/2 teaspoons caraway seeds, and 1/2 teaspoons salt. Stir to combine; then let the cabbage char for 2 minutes to develop some colour. Toss the cabbage and cook for another 2 minutes. Then transfer it to a large platter.

Remove the brisket from the slow cooker, taking care to keep it in one piece. Place it on top of the cabbage on the platter, let it rest for 5 minutes, and then slice it into 1/2-inch-thick slabs, against the grain. It will be very tender, and it may fall apart. That’s okay. We want that. Add the potatoes to the platter. Garnish with the fresh dill and the Pickled Mustard Seeds.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.