Go Back

Homemade Corned Beef

This recipe outlines the traditional method for preparing homemade corned beef. A 5-pound beef brisket is cured for several days in a spiced brine containing coarse salt, sugar, and pink curing salt. After brining, the brisket is slow-simmered until exceptionally tender, yielding a rich, flavorful cured beef perfect for classic dishes.
Print Recipe Pin Recipe
Servings: 8 people
Course: lunch/dinner
Cuisine: south american
Calories: 6686.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup sugar
  • 1 cup coarse salt
  • 5 pounds flat cut beef brisket
  • 1 cinnamon stick crushed
  • 2 quarts water
  • FOR THE CORNED BEEF
  • 8 whole cloves
  • 4 dried bay leaves crushed
  • FOR THE BRINE
  • 1 teaspoon mustard seeds crushed
  • 1 teaspoon coriander seeds crushed
  • 1 teaspoon black peppercorns crushed
  • 1 tablespoon pink curing salt

Equipment

  • 1 Large Non-Reactive Brining Container Glass, ceramic, or food-grade plastic container large enough to fully submerge the brisket.
  • 1 Large Stockpot (8-10 quart) For simmering the brined brisket until tender.
  • 1 Measuring Cups and Spoons Essential for accurate ingredient measurements, especially the curing salt.
  • 1 Mortar and Pestle or Spice Grinder For crushing whole spices to release their full aroma and flavor into the brine.
  • 1 Kitchen Tongs For safely handling the hot brisket during and after cooking.

Method
 

  1. Combine coarse salt, sugar, and pink curing salt with 2 quarts water in a large non-reactive container, stirring until dissolved.
  2. Using a mortar and pestle or spice grinder, crush the cinnamon stick, cloves, bay leaves, mustard seeds, coriander seeds, and black peppercorns.
  3. Add the crushed spices to the brine mixture and stir well to combine all ingredients.
  4. Submerge the 5-pound flat cut beef brisket into the prepared brine, ensuring it is fully covered. Use a plate or weight to keep it submerged if necessary.
  5. Refrigerate the brisket in the brine for 5-7 days, flipping it daily to ensure an even cure.
  6. After the brining period, remove the brisket from the brine and rinse it thoroughly under cold running water to remove any excess salt and spices.
  7. Place the rinsed brisket in a large stockpot and cover it with fresh cold water. Bring the water to a boil over high heat.
  8. Once boiling, reduce the heat to a gentle simmer, partially cover the pot, and cook for 3-4 hours, or until the brisket is fork-tender.
  9. Remove the cooked brisket from the pot and let it rest on a cutting board for at least 15-20 minutes before slicing against the grain.
  10. Slice the homemade corned beef thinly against the grain and serve warm.

Notes

Precision with pink curing salt (Prague Powder #1) is paramount for safety and achieving the characteristic color/flavor; never substitute with table salt. The recipe implies a multi-day brining process, typically 5-7 days, ensuring the brisket is fully submerged and flipped daily. For enhanced flavor, lightly toast whole spices before crushing. When cooking, maintain a gentle simmer, not a vigorous boil, to ensure the brisket becomes meltingly tender. Aromatic vegetables like onions, carrots, and celery can be added to the cooking liquid for deeper complexity. Always rest the cooked brisket for at least 15-20 minutes before slicing against the grain for optimal tenderness and moisture retention.