Make corned beef and cabbage by placing corned beef in a pot along with water, cabbage and carrots and cooking the mixture for at least 50 minutes. Corned beef and cabbage can also be prepared in a slow cooker.
Prepare the corned beef by dissolving 1 cup of kosher salt, 1/2 cup of brown sugar, 2 tablespoons of saltpeter and 1/2 teaspoon of ground ginger in 2 quarts of water at high heat and adding 1 broken cinnamon stick, 1 teaspoon each of mustard seeds and black peppercorns, 2 crumbled bay leaves, 8 cloves, 8 allspice berries and 12 juniper berries. Add in 2 pounds of ice once the salt and sugar are dissolved, and pour it along with 1 5-pound beef brisket into a resealable bag. Refrigerate the brined meat.
After 10 days, remove and rinse off the brisket, and place it along with 1 tablespoon of black pepper, 1 teaspoon of allspice, 2 bay leaves and 2 teaspoons of salt in a pot. Bring the meat to a boil, and then reduce the heat to a simmer for two and a half hours. Add 1 pound of chopped potatoes and 1/4 pound of diced celery to the pot for 15 minutes, and mix in 1 chopped head of cabbage, cooking for another 15 minutes. Remove the bay leaves from the corned beef and cabbage mixture before serving.