• prep: 35 min
• cook: 0 hr
• total: 35 min

servings:

This recipe requires that you start seven days ahead of time to brine the brisket, but I promise, it’s worth it. Corned beef is timeless and deserves a spot at the table, not just on St. Paddy’s Day. It is a crowd-pleaser that loves the low-and-slow ethos of the slow cooker, turning it tender without fail. Instacure is a nitrate that is optional to the recipe, but recommended because you are brining the beef for a long time and it will ensure that nothing goes wrong, microbe-wise. It will also make the meat retain its characteristic pinkish color. You can purchase Instacure online.

• 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)
• Dill Potatoes, to serve
• 2 tablespoons chopped fresh dill
• 1/4 cup Pickled Mustard Seeds, for garnish
• 6-quart (or larger) slow cooker

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