This from-scratch corned beef and cabbage features a custom pickling spice blend that infuses the slow-boiled brisket and tender roasted vegetables with complex, aromatic flavor. The beef simmers until fork-tender in its own spiced broth, which then cooks the cabbage, potatoes, and carrots to perfection.
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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.
Cool completely, then store in an airtight container submerged in the cooking broth for up to 4 days in the refrigerator. Reheat on the stovetop over medium heat, covered, for 15–20 minutes until warmed through.
Large pot or Dutch oven (at least 6-quart capacity) · Meat thermometer (optional, for doneness confirmation)
Yes. Use 3–4 tablespoons of store-bought pickling spice, though the homemade blend in this recipe delivers more nuanced flavor and fresher spice notes.
Approximately 2.5 to 3.5 hours of gentle simmering, depending on the brisket's thickness. It's done when a fork pierces the meat with minimal resistance.
Yes. Cook the corned beef and vegetables fully, then cool and refrigerate in the broth for up to 3 days. Reheat gently on the stove or in the oven until warmed through.
Most corned beef is cured and naturally salty. If it tastes oversalted, soak the brisket in cold water for 30–60 minutes before cooking, or discard some of the initial cooking liquid and add fresh water.
Corned beef brisket is traditional and ideal; its fat and connective tissue break down into tender, flavorful meat. Other cuts will yield different textures and cooking times.
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