Name: Slow Cooker Corned Beef Brisket with Cabbage, Potatoes & Dill
Cook time: 35 minutes
Total time: 8–10 hours plus 1 week curing time
Yield: 6 servings
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); 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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Photo by Andrew Thomas Lee

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.

Recipe notes

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Recipe notes

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