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Homemade Corned Beef

Homemade Corned Beef

This Homemade Corned Beef recipe is a classic comfort food that delivers tender, juicy meat infused with rich, savory flavors through a simple brining and slow cooking process. Perfect for family dinners or special occasions, it offers a cost-effective, customizable, and approachable way to enjoy authentic corned beef made entirely at home.

  • Total Time: 5 to 7 days 3-4 hours
  • Yield: 6 to 8 servings 1x

Ingredients

Scale

Main Ingredients

  • 3–4 lbs beef brisket (well-marbled)
  • 1 cup coarse kosher salt
  • 1/2 cup sugar
  • 2 tablespoons pickling spices (mustard seeds, coriander, peppercorns, bay leaves blend)
  • 4–5 garlic cloves, peeled
  • 1 tablespoon whole peppercorns
  • 8 cups water

Instructions

  1. Prepare the Brine: Combine water, kosher salt, sugar, pickling spices, garlic cloves, and peppercorns in a large pot. Heat gently just until the salt and sugar dissolve completely, then remove from heat and cool the brine mixture to room temperature, ensuring it is fully cooled before proceeding.
  2. Cure the Brisket: Place the beef brisket into a large, sealable container or heavy-duty plastic bag. Pour the cooled brine over the brisket, making sure the meat is fully submerged. Seal and refrigerate for at least 5 days (up to 7 days) to allow the flavors to penetrate and cure the meat properly.
  3. Rinse and Simmer: After curing, remove the brisket from the brine and rinse thoroughly under cold water to wash away excess salt and spices. Place the brisket in a large pot, add fresh water, and optionally more pickling spices. Bring to a simmer and cook gently for 3 to 4 hours until the meat becomes tender and easily pierced with a fork.
  4. Rest and Slice: Remove the cooked corned beef from the cooking liquid and let it rest on a cutting board for at least 20 minutes. This resting period helps retain juices. Slice the brisket thinly against the grain to maximize tenderness before serving.

Notes

  • Use a heavy pot for even simmering and consistent cooking.
  • Do not rush the curing process; 5 to 7 days in the refrigerator ensures optimal flavor development.
  • Always cure the brisket in the refrigerator to prevent bacterial growth.
  • Slice the meat against the grain to ensure tender, easy-to-chew pieces.
  • Save the simmering liquid as a flavorful broth that can be used for soups or cooking vegetables.
  • Author: Lina
  • Prep Time: 15 minutes (plus 5-7 days curing time)
  • Cook Time: 3 to 4 hours simmering
  • Category: Main Course
  • Method: Simmering
  • Cuisine: American, Irish
  • Diet: Gluten Free

Nutrition

  • Serving Size: 4 oz (113g)
  • Calories: 250
  • Sugar: 2 g
  • Sodium: 900 mg
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 23 g
  • Cholesterol: 80 mg

Keywords: homemade corned beef, corned beef recipe, comfort food, beef brisket, slow cooked, gluten free