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Homemade Corned Beef

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A flavorful and tender homemade corned beef, brined with pickling spices and slow-cooked to perfection. Great for traditional meals or sandwiches.

Ingredients

Scale
  • 4–5 lb beef brisket
  • 1 gallon water
  • 1 1/2 cups kosher salt
  • 1/2 cup brown sugar
  • 1 tbsp pink curing salt (Prague Powder #1)
  • 1 tbsp pickling spice
  • 4 garlic cloves, minced
  • 1 tbsp black peppercorns
  • 1 bay leaf
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1/2 tsp ground ginger

Instructions

  1. In a large pot, combine water, kosher salt, brown sugar, pink curing salt, garlic, and all spices. Heat and stir until the salt and sugar dissolve. Let the brine cool completely.
  2. Place the brisket in a large container or zip-top bag and pour the cooled brine over it, ensuring the meat is fully submerged. Refrigerate for 5-7 days, turning the brisket daily.
  3. After curing, remove the brisket from the brine and rinse thoroughly under cold water.
  4. Place the corned beef in a large pot and cover with water. Add additional pickling spice if desired.
  5. Bring to a boil, then reduce heat and simmer for 2.5 to 3 hours, or until the meat is fork-tender.
  6. Remove from pot, let rest for 10 minutes, then slice against the grain and serve.

Notes

  • Pink curing salt is essential for the characteristic flavor and color of corned beef.
  • You can add vegetables like cabbage, carrots, and potatoes in the last hour of simmering for a complete meal.
  • The meat can be cooked in a slow cooker on low for 8 hours instead of simmering on the stove.

Nutrition

Find it online: https://ukfinda.com/homemade-corned-beef/