# Corned beef and cabbage (from Chef Billy Parisi)

Video: [Homemade Corned Beef and Cabbage Recipe » Cure + Cooked](https://www.youtube.com/watch?v=YMU-mCAhEZM) by [Chef Billy Parisi](https://www.youtube.com/@ChefBillyParisi).
RecipesMD is not affiliated with Chef Billy Parisi. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$5.66 per serving, ~$16.99 for ~3 portions (assumed); saves ~$15.34* per serving (73%) vs ordering out (~$21.00*). * Estimate: predicted from the ingredient list: 5 line(s) priced from Ontario averages, the rest filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario meat entrée at ~$21, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 1 tbsp allspice berries (6 g) allspice berries
- 5 bay leaves bay leaves
- 1 cinnamon stick cinnamon stick
- 1 tbsp cloves (6 g) cloves
- 1 tbsp mustard seeds (9 g) mustard seeds
- 1 1/2 tsp ground ginger (2.5 g) ground ginger
- 1 tbsp coriander seed (6 g) coriander seeds
- 2 tbsp peppercorns (22 g) peppercorns
- 2 tsp red pepper flakes (5 g) red pepper flakes
- 1 gallon water (3.79 l) water
- 1 cup light brown sugar (200 g) light brown sugar
- 1 1/3 cup sea salt (293 g) sea salt
- 4 tsp #1 curing salt (23.5 g) curing salt
- 4 tbsp pickling spice (24 g) pickling spice
- 1/2 gallon ice (1497 g) ice
- 6 lb brisket flat (2.725 kg) brisket flat
- 1 tbsp pickling spice (6 g) pickling spice
- 1 head of green cabbage green cabbage
- 6-8 large carrots carrots _(amount estimated)_
- 3 lbs red or yukon potatoes (1.36 kg) red or yukon potatoes

## Steps

1. [0:21](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=21s) Combine allspice berries, bay leaves, cinnamon stick, cloves, mustard seeds, ground ginger, coriander seeds, peppercorns, and red pepper flakes in a bowl, then crush and mix with a fork.
2. [1:16](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=76s) In a large pot, combine a gallon of water, light brown sugar, sea salt, and #1 curing salt.
3. [2:12](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=132s) Add 4 tablespoons of the pickling spice mix to the pot, turn heat to high, whisk to dissolve, and bring to a boil.
4. [2:21](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=141s) Transfer the hot brine to a larger pot and add half a gallon of ice cubes to cool it down.
5. [3:02](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=182s) Submerge the 6-pound brisket flat into the cooled brine, weigh it down with glass plates to keep it submerged, and refrigerate for 7 days, moving it around every two days.
6. [4:08](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=248s) Remove the brisket from the brine, rinse it thoroughly under cold water, and slice in half.
7. [5:09](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=309s) Place the brisket halves in a large pot, cover with 4 inches of cold water, add 1 tablespoon of pickling spice, and bring to a boil on high heat.
8. [6:12](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=372s) Once boiling, reduce heat to low and simmer for 3.5 to 4 hours.
9. [7:19](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=439s) Slice a head of green cabbage in half, remove the core, and cut into wedges.
10. [7:58](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=478s) Peel and chop 6 to 8 large carrots into 1 to 1.5-inch pieces.
11. [8:05](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=485s) Add the carrots and 3 lbs of potatoes to the brisket pot, cover with a lid or pan, and cook on low heat for 15 to 20 minutes.
12. [8:23](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=503s) Add the cabbage wedges to the pot, press down, cover, and cook on low heat for an additional 10 to 15 minutes.
13. [9:04](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=544s) Remove the pot from the stovetop.
14. [9:09](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=549s) Slice the cooked brisket against the grain.
15. [10:09](https://www.youtube.com/watch?v=YMU-mCAhEZM&t=609s) Plate the cabbage, sliced corned beef, carrots, and potatoes on a cutting board or large platter, top with chopped parsley, and serve with mustard.

## Equipment

- bowl
- fork
- large pot
- whisk
- cutting board
- knife
- peeler
- tongs

## What the video didn't say

- Exact number of carrots used within the 6-8 range
- Exact ratio of red vs yukon potatoes used

Source page: https://recipesmd.com/v/chef-billy-parisi-corned-beef-and-cabbage