Print

Homemade Corned Beef

Homemade Corned Beef
Print Recipe

This easy homemade corned beef recipe transforms beef brisket into a tender, flavorful, and juicy dish through a simple brining and slow cooking process. Using basic pantry ingredients and customizable spices, you can create authentic, melt-in-your-mouth corned beef perfect for traditional meals or versatile leftovers.

Ingredients

Scale

Main Ingredients

  • 3 to 5 pounds beef brisket
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1/4 cup pickling spices (mustard seeds, coriander, peppercorns)
  • 4 garlic cloves, crushed
  • 1 teaspoon pink curing salt (Prague Powder #1) – optional but recommended
  • 1 gallon water

Instructions

  1. Prepare the Brine: Combine water, kosher salt, brown sugar, pickling spices, garlic, and pink curing salt in a large pot. Heat gently while stirring until the salt and sugar fully dissolve. Remove from heat and cool the brine completely to prevent cooking the meat during soaking.
  2. Brine the Beef: Place the brisket in a large non-reactive container and pour the cooled brine over it, ensuring the meat is fully submerged. Cover and refrigerate for 5 to 7 days, turning the brisket daily to ensure even curing.
  3. Rinse and Pat Dry: After curing, remove the brisket from the brine and rinse thoroughly under cold water. Pat dry with paper towels to remove excess salt and spices.
  4. Cook the Corned Beef: Place the rinsed brisket into a large pot or slow cooker. Cover with fresh water, add aromatics like bay leaves and extra pickling spices if desired, and simmer gently for 3 to 4 hours until tender. Alternatively, cook in a slow cooker on low for 8 hours.
  5. Rest and Slice: Let the cooked corned beef rest for 10 to 15 minutes before slicing against the grain to keep it juicy and tender for serving.

Notes

  • Choose a well-marbled brisket between 3 to 5 pounds for optimal tenderness.
  • Always cool your brine completely before adding meat to avoid partial cooking.
  • Use non-reactive containers like glass, stainless steel, or food-safe plastic for brining.
  • Turn the meat daily to ensure even curing and prevent dry spots.
  • Be patient; the 5 to 7 day curing is essential for the best flavor and texture.
  • Pink curing salt is optional but recommended for safety and authentic color.
  • If using table salt instead of kosher salt, halve the quantity to avoid oversalting.

Nutrition

Keywords: homemade corned beef, corned beef recipe, brined beef, Irish corned beef, slow-cooked beef

Find it online: https://mealsbylina.com/homemade-corned-beef/