Nitrate Free Corned Beef and Cabbage!

Who doesn't love corned beef and cabbage on St. Patrick's Day?! It's the first food we think of when we think of March 17. This recipe is perfect for your party or just a a festive dinner with your family. It takes a little bit of time to get the corned beef brined, but once that's through, the rest of the cooking process is easy!


Spice Mix:
1 Tbsp. whole peppercorns
1 Tbsp. whole coriander
1 Tbsp. whole allspice
1 Tbsp. whole mustard seeds
1 Tbsp. whole cloves
1 Tbsp. crushed red pepper flakes
1 Tbsp. cardamom pods
5 bay leaves
1 cinnamon stick, crushed

1 gallon water
2 c. coarse kosher salt
2 Tbsp. beet root powder (you can find this at natural grocery stores)
1/2 c. sugar
3 Tbsp. spice mix 

1 beef brisket between 4 and 6 lbs.


Toast all the spices in a pan over medium heat for a few minutes until they become fragrant. Set aside to cool once they are fragrant. 

Combine all the ingredients for the brine in a pot and bring to a boil, stirring until all of the sugar and salt are dissolved. Once everything is dissolved, cool the brine.

Once the brine is cooled, fully submerge the corned beef in the brine, cover and place in the refrigerator for 3 to 5 days. 

When the corned beef is cured, rinse it off, place in a large baking pan, cover with water and 1 Tbsp. of the spice mix and bake it at 300 degrees for two to three hours or until cooked through. You can also cook it in a pot on the stove by bringing to a boil and then simmering for the same amount of time. 

Adapted from

Roasted Cabbage:

In contrast to the normal cabbage you might find with corned beef, this is a super simple roasted cabbage recipe that you'll love on St. Paddy's day or with any dinner!

2 heads of cabbage (more or less depending on how many people you feed)
Olive oil
Garlic powder

Preheat oven to 400 degrees. 

Cut the cabbage into thick steaks (basically from top to bottom in rounds) and drizzle olive oil, salt, pepper, and garlic powder on cabbage. Put into oven and cook for about 40 minutes until the edges of the cabbage are roasted, golden and slightly charred. 

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