Homemade Corned Beef (Print)
Create your own corned beef from scratch with this traditional brining method. Perfectly spiced beef brisket that's tender, flavorful, and ideal for St. Patrick's Day or deli-style sandwiches.
# Ingredients:
→ For the Pickling Spices
01 -
1 tablespoon whole allspice berries
02 -
1 tablespoon whole mustard seeds (brown or yellow)
03 -
1 tablespoon coriander seeds
04 -
1 tablespoon red pepper flakes
05 -
1 tablespoon whole black peppercorns
06 -
2 teaspoons whole cloves
07 -
9 whole cardamom pods
08 -
6 large bay leaves, crumbled
09 -
2 teaspoons ground ginger
10 -
1/2 stick cinnamon
→ For the Brine
11 -
1 gallon (3.8 liters) water
12 -
300g kosher salt (2 cups Diamond Crystal OR 1 cup 3½ tablespoons Morton's)
13 -
5 teaspoons pink curing salt (optional)
14 -
3 tablespoons pickling spices
15 -
1/2 cup (90g) brown sugar
→ For the Brisket
16 -
1 (5-pound) beef brisket
17 -
1 tablespoon pickling spices
# Directions:
01 -
Toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, peppercorns, cloves, and cardamom pods in a small frying pan on medium heat until fragrant. Remove from heat and crush slightly with a mortar and pestle. Add to a small bowl and stir in the crumbled bay leaves and ground ginger.
02 -
Add about 3 tablespoons of the spice mix (reserve the rest for cooking), plus the cinnamon stick, to a gallon of water in a large pot, along with the kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Refrigerate until well chilled.
03 -
Place the brisket in a large container and cover completely with the brine. The meat may float, so you may need to weigh it down with a plate. Alternatively, use a 2-gallon freezer bag placed in a container. Refrigerate for 5-7 days, flipping the brisket daily so all sides get brined equally.
04 -
Remove the brisket from the brine and rinse off with cold water. Place in a large pot that fits the brisket and cover with at least one inch of water (more if you want it less salty). Add a tablespoon of the pickling spices. Bring to a boil, reduce to a very low simmer, cover, and cook 3-4 hours, until fork tender.
05 -
Remove the meat to a cutting board. Cut it first in half along the grain, then make thin crosswise cuts across the grain to serve.
# Notes:
01 -
Pink curing salt gives the corned beef its characteristic pink color - without it, the meat will be grey
02 -
Pink curing salt is NOT Himalayan pink salt - it's sodium nitrite and is toxic if ingested directly
03 -
The spiced cooking liquid can be used to cook vegetables for a boiled dinner
04 -
Cured corned beef can be stored in the refrigerator for up to a week
05 -
The recipe makes enough brine for a 5-pound brisket - use less for smaller cuts