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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
- 2 cups apple juice
- 2 tablespoons maple syrup
- 1 teaspoon Instacure #1
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon tellicherry black peppercorns
- 1/2 teaspoon allspice berries
- 1/2 teaspoon caraway seesds
- 4 bay leaves
- 1/2 cup kosher salt
- 1 quart ice
- 4 pounds cut of beef brisket
- 2 tablespoons canola oil
- 2 medium-sized yellow onions, peeled and halved
- 2 carrots, cut into 1-inch pieces
- 2 tablespoons brown miso
- 4 cloves of garlic
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 shallot, peeled and minced
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
- 1/4 cup fresh dill, chopped
- Half a head of green cabbage
- 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.
- Place the brisket in a large tub and cover with the brine. Cover and place in the refrigerator.
- After 1 week, pull the brisket out of the brine and strain the brine. Save the spices and bay and discard the liquid.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!