1. Marinate the corned beef brisket in a mixture of allspice, thyme, Scotch Bonnet pepper, garlic, onions, brown sugar, and salt. Leave it in the fridge for at least 24 hours.
2. Cook the beef in a Dutch oven or slow cooker on low heat for 6-7 hours, until it’s fork-tender.
3. In a large pan, sauté the cabbage wedges in a little olive oil and a sprinkle of black pepper until crisp-tender.
4. Once the corned beef is cooked, slice it against the grain.
5. Serve the corned beef slices alongside the sautéed cabbage.

What You’ll Need

Next, let’s focus on the kitchen tools that are essential for preparing this dish. These tools will ensure that your cooking process is smooth and hassle-free:

• Large Dutch Oven or Slow Cooker
• Sharp Knife
• Cutting Board
• Large Pan for Sautéing
• Mixing Bowls
• Measuring Spoons
• Tongs for flipping and serving