Go Back
+ servings
corned beef brisket | www.iamafoodblog.com
Print Recipe
5 from 2 votes

Corned Beef Recipe

Super easy tender, juicy, and delicious homemade corned beef brisket that tastes way better than store bought.
Prep Time15 mins
Cook Time5 hrs
Curing time6 d
Total Time6 d 5 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: beef, corned beef
Servings: 12
Calories: 251kcal


  • 1/3 cup kosher salt
  • 1/4 cup sugar brown preferred
  • 6 tbsp pickling spices divided, see below or use store bought
  • 2.5-3 lbs brisket
  • 2 qt water
  • 1 tsp pink salt optional

Homemade Pickling Spice Mix (optional - makes 1 batch, you need 2 for this recipe)

  • 1 tbsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tsp cloves
  • 1 tsp white pepper
  • 1 stick cinnamon broken
  • 1 bay leaf torn
  • 4 cardamom pods
  • 1/2 tsp sichuan peppercorns optional


  • An hour before you start preparing your meat, make the brine: bring 2 quarts of water to a boil then remove from the heat. stir in sugar and salt until dissolved, about 1 minute, then add pickling spices. Let cool.
    corned beef brine | www.iamafoodblog.com
  • Trim any large caps of fat off your brisket (optional) then place in a snug fitting container with a lid.
    brisket | www.iamafoodblog.com
  • Stir the pink salt into the brine, if using. Add the cooled brine until covered. You shouldn't need all the brine - discard the remainder. If you need a little more than 2qt, cover with cool water as needed, or make a new batch of brine if a lot.
    making corned beef brisket | www.iamafoodblog.com
  • Weigh the brisket down with a plate if needed. Seal and store in the fridge for 3 days. After 3 days, give the brisket a flip, and store another 3 days.
    cured corned beef | www.iamafoodblog.com
  • To cook: After 6 days, preheat your oven to 200ºF. Find an oven-proof pot (such as a dutch oven) large enough to hold your brisket and fill it halfway with water. Set it over high heat. Carefully remove the brisket from its container and give it a good rinse. Add brisket and the remaining 3 tablespoons of pickling spice and wait until the pot comes to a boil, then transfer to oven and braise for 4 hours.
    cooked corned beef brisket | www.iamafoodblog.com
  • Remove the brisket from the braising liquid from and slice. Store brisket with the braising liquid and reheat together to retain maximum moisture, avoiding a boil. Brisket keeps for 3-5 days in the fridge.
    corned beef brisket | www.iamafoodblog.com


Serving: 3.5oz | Calories: 251kcal | Carbohydrates: 0.5g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 973mg | Potassium: 145mg | Fiber: 0.01g | Sugar: 0.01g