Step 1

Heat a small pan to medium heat. Add the mustard seeds, black peppercorns, coriander seeds, allspice berries, cardamom seeds, celery seeds, and whole cloves. Lightly toast them in the dry pan for 1 minute, shaking/stirring a bit, to let the spices bloom.

Step 2

Transfer to a food processor/spice grinder along with the red pepper flakes, ground ginger and bay leaves. Process to a coarse blend, or to your preferred consistency. Use as desired.

Step 3

Trim the fat from the corned beef and rinse it thoroughly.

Step 4

Set the onion, potatoes, carrots, and garlic into the bottom of the slow cooker. Set the corned beef brisket over them.

Step 5

Add in your seasoning blend. I use the accompanying spice packet + the homemade corned beef spice blend. Use half of the blend for milder spice flavor.

Step 6

Pour in the beef broth (or dark beer), then pour in enough water to just cover the brisket. I like to leave a bit of space on top for the spice blend to stick.

Step 7

Turn on the slow cooker and cook for 5-6 hours on HIGH, or 8-10 hours on LOW. Your cooking times will vary depending on the size of the corned beef brisket.

Step 8

Add the cabbage (if using) during the last hour for crisp cabbage, or during the last 2 hours for tender cabbage.

Step 9

When the brisket is very tender, remove it and set it onto a tray, along with the potatoes and carrots. Slice the corned beef against the grain.

Step 10

Strain out about a cup of the cooking liquid and discard the rest.

Step 11

Melt the butter in a pan then add the flour. Stir constantly over medium heat until the roux darkens a bit, about 5 minutes.

Step 12

Stir in the reserved liquid until it thickens up. You can add more or less to your preferred thickness. Season it with salt and pepper, as desired.

Step 13

Drizzle the gravy over the corned beef and cabbage (potatoes, carrots) and serve.