FOR THE PASTE:
- Kosher salt
- Freshly ground black pepper
- 1 TBS sugar
- 3 dried bay leaves
- 2 tsp. ground cinnamon
- 2 tsp. ground coriander
- 2 tsp. ground ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
- 4 garlic cloves, minced
- 3 TBS cider vinegar
- 1 TBS ground mustard
FOR THE CORNED BEEF:
- 1 corned beef (between 6-7 lbs.)
- 1 1/2 cups beer
- 1 cup orange juice, freshly squeezed
- 1 onion, sliced
- 3 beets, trimmed, peeled, washed and cut into 8 wedges
- 1 head cabbage, cut into 8 wedges
- 2 carrots, cut into 1-inch pieces
- Kosher salt
FOR THE PASTE AND CORNED BEEF:
In a food processor, pulse 2 tablespoons salt, 1 tablespoon plus 1 1/2 teaspoons pepper, 1 tablespoon sugar, bay leaves, spices, garlic, vinegar and mustard. Rub this paste over the corned beef. Transfer to a 9 x 13 inch baking dish. Cover and refrigerate overnight.
The next day, preheat oven to 350 degrees. Combine beer and juice and set aside. Place onions over corned beef and surround with beets. Pour in the beer mixture. Cover with foil and bake, basting occasionally, until tender, 3 hours to 3 1/2 hours. After baking the corned beef for 2 hours, place cabbage and carrots in a separate baking dish and top with remaining beer mixture. Season with salt. Cover with foil and bake until tender, about 1 hour. Slice corned beef; return to liquid and serve with vegetables.