Homemade corned beef is crazy easy to make. It’s essentially brisket that’s given a makeover by letting it linger in a brine solution of spices and then slowly braised until falling apart tender. Includes a variation for slow-cooker corned beef. A St. Patrick’s Day must!
Homemade corned beef sorta defines Saint Patrick’s Day. And if you’ve heard of it but not experienced it, or perhaps experienced it but still aren’t exactly certain what corned beef is, it’s essentially brisket that’s lingered in a brine solution of spices for a few days. It becomes a little salty and a little redolent of spices and, as it turns out, it may be good for you. See, its brine solution is essentially a pickling liquid. And you’ve certainly heard the buzz in recent years about how healthful pickled things are, yes? Ergo, the only logical thing to do is pickle and consume copious quantities of corned beef. Right?! At least once a year when we’re all Irish. Kindly note, you’ll need to start the corned beef about a week before you intend to sit down to the tables. It’s worth it. Originally published March 14, 2011.–Renee Schettler Rossi
Video: How to Make Corned Beef
Homemade Corned Beef
- Quick Glance
- 30 M
- 5 D, 3 H
- Makes 4 1/2 pounds, 8 to 10 servings
Special Equipment: Slow cooker (if following the slow cooker method)
- For the pickling spice
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 2 tablespoons crushed red pepper flakes
- 2 tablespoons allspice berries
- 1 tablespoon ground mace
- 2 small cinnamon sticks, crushed or broken into pieces
- 2 to 4 bay leaves, crumbled
- 2 tablespoons whole cloves
- 1 tablespoon ground ginger
- For the brine solution
- 1 gallon water
- 2 cups kosher salt, (we used Morton brand kosher salt; for the most precise measure, scroll above and click “Metric” next to INGREDIENTS to see the weight)
- 1/2 cup granulated sugar
- 1 ounce (5 teaspoons) pink salt* (see Note)
- 3 garlic cloves, minced
- 2 tablespoons pickling spice (above) (see above recipe or use store-bought)
- One 5-pound well-marbled (first-cut) beef brisket
- Make the pickling spice
- 1. Toss the peppercorns, mustard seeds, and coriander seeds in a small dry skillet and place over medium heat until the spices are lightly toasted. Dump them on a cutting board and smash them with the side of a chef’s knife to crack them, being careful so the seeds don’t roll all over your counter and onto the floor.
- 2. Scrape the cracked spices into a large plastic container or glass jar or other nonreactive container and add the remaining ingredients. Stir until completely combined. Cover tightly.
- Make the brine solution
- 3. In a pot that’s just large enough to hold the brisket, combine the water, salt, sugar, pink salt, garlic, and 2 tablespoons pickling spice. Bring to a simmer, stirring until the salt and sugar dissolve. Remove the pot from the heat, let the brine cool to room temperature, and then refrigerate until the brine is completely chilled. For a Quick Chill: Bring 1/2 gallon of water to a simmer, add the brine ingredients, and stir until dissolved. Slide the pot off the heat and add 1/2 gallon of ice and water. Make sure the water is cool before adding the brisket.
- 4. Place the brisket in the chilled brine and weight it with a plate to keep it submerged. Refrigerate for 5 days, flipping the brisket once or twice.
- 5. Remove the brisket from the brine solution, discarding the brine. Rinse the brisket thoroughly under cool running water. (Don’t worry, you’re just rinsing the brine solution from the surface of the brisket. The brine will continue to permeate the beef and work its considerable magic.)
- Cook the corned beef
- 6. To make the corned beef in your slow cooker, see the Slow Cooker Variation below.
To make the corned beef on the stovetop, reach once again for a pot just large enough to hold the brisket. Place the brined brisket inside and add enough water to cover the meat. Add 2 tablespoons pickling spice and bring to a boil, then reduce the heat, cover, and gently simmer for about 3 hours, or until the brisket is fork tender. You want to make certain that there’s always enough water to cover the brisket. You may need to occasionally replenish the water if it gets too low.
- 7. When the corned beef is done, remove it from the cooking liquid, which can be reserved, and place it on a cutting board. Slice the corned beef and serve it warm, with cabbage and potatoes if desired (see the T-Shirt Variation below) or cool it, wrap it, and refrigerate it for up to a week to use in this Reuben sandwich. It’s also not too shabby in corned beef hash. You can dribble the cooking liquid over the cabbage and vegetables or cover and refrigerate it and use it to moisten the rewarmed corned beef.
*Pink Salt Note
- Pink salt is a curing salt containing nitrite. It does a few special things to meat: It changes the flavor, preserves the corned beef’s red color, prevents fats from developing rancid flavors, and–most importantly in home curing–prevents many bacteria from growing. It’s sold under various brand names, including tinted cure mix (or T.C.M.), DQ Curing Salt, Prague Mix #1, Curing Salt #1 and Insta-Cure Salt #1. Do not buy Insta Cure #2, which is used for air-cured meats that aren’t cooked, such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola, and the like. And don’t confuse this pink salt with Himalayan pink salt, which is entirely different.
Slow Cooker Variation
- Place the brined brisket inside your slow cooker and add enough water to cover the meat. If the entire brisket won’t fit, cut off a smaller portion that will fit and reserve the remaining brined brisket. Add 2 tablespoons pickling spice to the slow cooker and cook on low until the brisket is fork-tender, about 7 hours. Remove it from the cooking liquid, which can be reserved for serving if desired. Slice the corned beef and serve it warm or cool it, wrap it, and refrigerate it for up to a week. Curious to hear more about coaxing the perfect corned beef from your slow cooker? Check out what our tester Jackie G. had to say in her TC comment below. (Spoiler alert: She turned her leftover brined brisket into homemade pastrami, natch.)
- Corned Beef With Cabbage and Potatoes
- To make corned beef with cabbage and potatoes, first render the fat from some bacon that you’ve cut into matchstick-size strips or any size dice in a large saucepan or pot over medium heat. Toss in some large wedges or large chunks of green cabbage and cook, turning as needed, until the edges are lightly browned. This will impart a little extra flavor oomph to the cabbage. Add some of the reserved cooking liquid from the corned beef to the pot. Then toss some chunked potatoes and the sliced corned beef in with the cabbage, cover, and cook until the cabbage is tender. (If you prefer the potatoes not pick up any cabbage flavor or color, boil them separately in salted water.) Either way, cover and cook until the cabbage and potatoes are tender. The liquid that steams the cabbage then becomes a delicious sauce into which you can, if you like, stir a tablespoon of Dijon mustard.