Homemade Corned Beef and Cabbage Recipe

Corned beef and cabbage is a popular dish that is made for St. Paddy’s Day in America.  It is a brined cut of brisket that is then boiled to tenderize and cooked with cabbage, carrots, and potatoes.  It’s an extremely flavorful comforting dish.

– 2 tablespoons      peppercorns – 1 tablespoon allspice      berries – 1 tablespoon mustard      seeds – 1 tablespoon coriander      seeds – 2 teaspoons red pepper      flakes – 1 ½ teaspoons ground      ginger


White Scribbled Underline

– 1 teaspoon cloves – 5 bay leaves – 1 broken up cinnamon      stick – 1 gallon water – 1 1/3 cup sea salt – 4 teaspoons #1 curing      salt – 1 cup packed light brown      sugar – ½ gallon ice – 5-6 pound brisket flat


White Scribbled Underline


Place all of the spices minus the salt and brown sugar into a medium-size bowl and simply smash using a fork to help break it up to make a homemade pickling spice.


Next add 1 gallon of water to a very large pot along with 4 tablespoons of pickling spice, salt, curing salt, and brown sugar and bring it to a boil to dissolve the salts and sugar.


Once the liquid is completely cooled to at least room temperature add the brisket flat to the pot making sure it is completely submerged.

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