Author Notes
This recipe comes from chef Hugh Acheson. Although it's a late winter or early spring dish, the technique can be used year-round with cabbage alternatives, Acheson says, like with arugula, corn, and cherry tomatoes in the summer and sautéed spinach and apples in the fall. —Food52
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Pressure Cooker Corned Beef Brisket with Charred Cabbage and Dill Vinaigrette
Ingredients
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2 cups
apple juice
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2 tablespoons
maple syrup
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1 teaspoon
Instacure #1
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1 teaspoon
yellow mustard seeds
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1/2 teaspoon
tellicherry black peppercorns
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1/2 teaspoon
allspice berries
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1/2 teaspoon
caraway seesds
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4
bay leaves
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1/2 cup
kosher salt
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1 quart
ice
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4 pounds
cut of beef brisket
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2 tablespoons
canola oil
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2
medium-sized yellow onions, peeled and halved
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2
carrots, cut into 1-inch pieces
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2 tablespoons
brown miso
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4
cloves of garlic
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2 tablespoons
unsalted butter
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1 tablespoon
Dijon mustard
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1
shallot, peeled and minced
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1/2 cup
extra virgin olive oil
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3 tablespoons
red wine vinegar
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1/4 teaspoon
fine sea salt
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Freshly ground black pepper
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1/4 cup
fresh dill, chopped
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Half a head of green cabbage
Directions
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Place 1 1/2 quarts of cold water and the apple juice in a large pot and bring to a boil. Add the maple syrup, Instacure, mustard seed, peppercorn, allspice, caraway seed, bay leaves, and salt. Cook for 3 minutes at a rapid boil, then turn off the heat. Add the ice and wait for the brine to lower to room temperature.
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Place the brisket in a large tub and cover with the brine. Cover and place in the refrigerator.
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After 1 week, pull the brisket out of the brine and strain the brine. Save the spices and bay and discard the liquid.
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In a large skillet, warm 1 tablespoon of the canola oil over medium-high heat. Add the onions to the pan and cook for 15 minutes, turning once in a while, until well browned and a touch charred. Set aside.
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Place the pressure cooker on the stove, lid removed. Place the brisket in the pot, add the charred onions, carrots, miso, whole garlic cloves, 1 tablespoon of the butter, and the strained spices. Cover by 2 inches with room temperature water. Lock the lid in place and set the pressure cooker to meat. Set the time for 55 minutes.
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In the midst of the pressure cookery, make the vinaigrette and char the cabbage. In a mason jar, combine the mustard, shallot, olive oil, red wine vinegar, sea salt, pepper, and dill. Cap with a lid and shake vigorously. Set aside.
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Place a large skillet over medium-high heat and add the remaining tablespoons of canola oil and butter. Cut the half head of cabbage into six wedges and when the butter has begun to bubble and froth, place each cabbage wedge in the pan. Season with a pinch of salt. Char for 10 minutes, then, using tongs, turn each wedge over and char for 5 more minutes. When done, remove the pan from heat and set aside.
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Check the brisket and make sure it’s really tender. A paring knife should plunge into the meat with little resistance. If it’s tough, cook longer. If it’s tender, remove the brisket, let it rest for 10 minutes on a sheet pan and then slice it against the grain into 1/2-inch thick slices.
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Place 2 slices of brisket on each of six plates, then top each with a charred cabbage wedge. Circle each plate with a tablespoon or two of re-shaken dill vinaigrette.
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