Corned Beef Recipe
Super easy tender, juicy, and delicious homemade corned beef brisket that tastes way better than store bought.
Prep Time15 minutes mins
Cook Time5 hours hrs
Curing time6 days d
Total Time6 days d 5 hours hrs 15 minutes 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.
Trim any large caps of fat off your brisket (optional) then place in a snug fitting container with a lid.
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.
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.
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.
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.
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