Corned Beef and Cabbage with Roasted Vegetables

First, prepare the pickling spice. In a container, combine cinnamon sticks (broken up), bay leaves (broken up), mustard seed, allspice, coriander, black peppercorns, crystallized ginger, dill seeds, chopped cardamom, red chili flakes, and cloves. Mix well.

Place the corned beef brisket into a large stock pot. Add a couple of handfuls of the homemade pickling spice.

Cover the beef with water and bring to a boil. Reduce to a simmer and cook for 6 to 8 hours, until the meat is super tender and falling apart.

Towards the end of the beef's cooking time, preheat your oven to 425°F (220°C).

Chop the cabbage and place it in a large mixing bowl. Drizzle with about half of the herb-infused olive oil, and season with salt, black pepper, and celery seeds. Toss everything together to coat.

Spread the seasoned cabbage in an even layer on a large sheet pan. Roast for 30 to 40 minutes until tender and slightly browned.

While the cabbage roasts, quarter the baby potatoes. In a large bowl, toss them with the remaining olive oil, salt, pepper, and garlic powder.

Spread the potatoes on another sheet pan and roast at 425°F for about 40 minutes, until golden and cooked through.

Peel and slice the rainbow carrots. Place them in a sauté pan on the stovetop.

Ladle some of the hot broth from the corned beef pot over the carrots, enough to almost cover them. Simmer for 20-30 minutes until the carrots are tender.

Once everything is cooked, remove the corned beef from the pot. To serve, create a bed of roasted cabbage on a plate. Slice the corned beef and place it on top. Arrange the roasted potatoes and simmered carrots alongside. Drizzle with a little extra broth and serve immediately.