This is usually made with Beef Brisket, but feel free to mix it up a bit and use a tri-tip, or some other large cut of beef. Often combined with cabbage, potatoes and carrots for Corned Beef and Cabbage, for which I’ll do a recipe on it’s own.


  • 3-4 pound piece of beef (brisket or tri-tip)
  • 1 Onion, quartered
  • 4 large garlic cloves, finely chopped
  • 2 tsp ground pepper
  • 2 tsp salt
  • 1 tsp Allspice
  • 1 tsp whole cloves
  • 1 tsp cardamom
  • 1 tsp peppercorn
  • 1 tsp coriander
  • 1 tsp ground red pepper
  • 1 tsp mustard seed (or substitute 1 tsp ground mustard)
  • 1 bay leaf
  • 1 stick of cinnamon


  • Put brisket, onions, and garlic cloves in a large pot
  • Add water until brisket is covered, plus a little more
  • Add all the spices
  • Bring water to a boil
  • Reduce to low, and simmer for 2-3 hours
  • If just making the Corned Beef, you’re done. Serve it up!
  • If you’re making Corned Beef and Cabbage, head over there now to finish it up!