Make your own corned beef at home with this simple recipe! The process takes a few days, but the result is delicious beef perfect for St. Patrick’s Day or a cozy family meal.
| Servings | Prep Time |
| 1 brisket | 30 minutes |
| Cook Time | Passive Time |
| 3 hours | 5 days |
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Ingredients
Pickling Spice Blend
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
- 1 tbsp allspice berries
- 1 tbsp juniper berries
- 1 tbsp whole cloves
Brine (for curing the Brisket)
- 3 quarts water
- 1 cup salt
- 1/2 cup brown sugar
- 3 tbsp Pickling Spice Blend (from above)
- 4 cloves garlic, crushed
- 1 bay leaf
- 1 tsp ground ginger
- 1 1/2 lb beef brisket
Cooking the Corned Beef
- 1 brined brisket
- 2 tbsp high-heat oil (such as safflower, avocado, or canola)
- beef broth enough to almost cover brisket
- 3 tbsp Pickling Spice Blend Ingredients mentioned above
- 1/2 onion roughly chopped
- 1/4 head of cabbage roughly chopped
- 4 potatoes cut into 1 1/2" pieces
- 1 cup carrots cut into 1 1/2" pieces
Servings: brisket
Units:
Instructions
Brining - 2-5 Days
- In a large stockpot, bring the water to a simmer. Stir in the salt, brown sugar, spice blend, garlic, cinnamon stick, bay leaf, and ginger until dissolved.
- Remove from heat and let the brine cool completely in the refrigerator.
- Once fully cooled, place the brisket in a large container or brining bag and cover with brine. Seal and refrigerate for 2 to 5 days, turning occasionally for even curing.
Cooking the Corned Beef
- Remove the brisket from the brine. Rinse and pat dry with paper towels.
- Heat oil in a large stockpot over medium heat. Sear the brisket on all sides, about 2–3 minutes per side, until browned.
- Remove the pot from heat and let it cool slightly. Add enough water or beef broth to nearly cover the brisket. Stir in the remaining pickling spice.
- Cover and simmer on low heat or bake at 275°F for 3 hours.
- Add carrots and potatoes, then cook for another hour.
- Add cabbage and onion, and cook for an additional 45 minutes, until vegetables are tender.
Recipe Notes
Slice the corned beef against the grain and serve with the cooked vegetables and a splash of broth. Enjoy with mustard or horseradish on the side! Add sauerkraut for some added zest, and rye bread to soak up the broth!
TIP: If the corned beef comes out tough or dry, slice it and return it to the broth to simmer for another 30 minutes.
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