Homemade Spices for Corned Beef and Cabbage
Make your own homemade spices for corned beef and cabbage. It is the perfect blend of spices to cook up some classic corned beef.
This seasoning packet recipe might come in handy the next time you are cooking Corned Beef and find that it's missing a spice pack.
Servings: 6 Servings
Calories: 514kcal
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Kitchen Essentials
Slow Cooker
Insta-Pot
Grey Dinnerware
Gibson Dinnerware
Prevent your screen from going dark
Ingredients
- 3 Pounds Corned Beef Brisket
- 6 Medium Red Potatoes Cleaned and halved
- 4 Large Carrots Peeled and cut into 3-inch pieces
- 4 Ribs Celery Cut into 3-inch pieces
- 1 1/2 Cups Cold Water or Beef broth
- 1 Small Green Cabbage Cut into 6 wedges
Homemade Corned Beef Spices
- 2 Bay Leaves Crushed
- 12 Whole Black Peppercorns
- ½ Tablespoon Yellow Mustard Seeds
- ½ Tablespoon Coriander Seeds
- 1 Teaspoon Salt
- ½ Teaspoon Fennel Seeds
- ½ Teaspoon Dill Seed
- ½ Teaspoon Ground Ginger
- ½ Teaspoon Crushed Red Pepper
Instructions
- Toast the spices except for the bay leaves and red pepper flakes until fragrant. Just 2-3 minutes over medium-high heat. You can add the crushed bay leaves and red pepper flakes during the last 15-30 seconds of cooking. It will be just enough time to wake up the flavors. They will burn quickly, so not too long.
- Grind the Seasonings.
- Pour the toasted seasoning ingredients into a spice mill, mini grinder, or blender. Pulse a few times until you have a coarse grind. You should still be able to distinguish between the various ingredients.
- Remove the brisket from the package. You can either use the seasoning packet that comes with the meat or make your own spice mix. Rinse the meat under cool water and pat dry with paper towels. Trim any excess fat from the meat, leaving a thin layer.
- Place the brisket in the bottom of the slow cooker with the fat side up sprinkling on the seasonings. Sprinkle the top with the reserved seasoning packet.
- Add in the potatoes, carrots, and celery around brisket. Pour in the water. Pro tip. Make sure that the cooking liquid is covering the beef.
- Cover and cook on low for 7 hours.
- After 7 hours, add the cabbage wedges on top of the brisket and continue cooking for 1-2 more hours. Test the brisket and vegetables for tenderness. You may have to cook up to one more hour on low.
- Remove the vegetables to a bowl. Dot the cabbage with pats of butter.
- Remove the brisket to a cutting board and let rest for 5 minutes. Then slice and serve.
Notes
Optional Spices
Sometimes I like to change things up a bit and add 6 garlic cloves minced, 1 teaspoon of allspice berries, and 2 tablespoons of brown sugar.Make the Brisket on the Stovetop
Use a large pot or large Dutch oven and add the ingredients. Cover the pot and Simmer on low for 3-4 hours.Nutrition
Calories: 514kcal | Carbohydrates: 14g | Protein: 36g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 17g | Cholesterol: 122mg | Sodium: 3233mg | Potassium: 1130mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8309IU | Vitamin C: 109mg | Calcium: 104mg | Iron: 5mg