The Perfect Corned Beef and Cabbage For St. Patricks Day

Trim excess fat from the brisket, leaving a light layer for corned beef.

Separate the flat from the point end of the brisket.

Prepare a dry brine with kosher salt and a light sprinkling of brown sugar.

Toast spices (yellow mustard seed, black mustard seed, cardamom pods, bay leaf, cinnamon, star anise, cloves, black peppercorns, all spice, coriander, dill seed) in a pan over medium heat for about 5 minutes.

Grind the toasted spices and mix with ground ginger and red pepper flakes.

Rub the spice mixture liberally over the brisket.

Wrap the brisket in plastic wrap and refrigerate for 18 to 24 hours.

Equipment Needed

Dietary

Allergens