Print

Homemade Corned Beef

Homemade Corned Beef
Print Recipe

This Homemade Corned Beef recipe offers a tender, juicy, and flavorful classic dish that is easy to prepare using simple pantry staples. The slow curing and simmering process locks in spices and tenderness, making it perfect for a comforting dinner or versatile enough for sandwiches and leftovers. Customize the spice mix and enjoy a rich traditional meal that suits your taste and dietary needs.

Ingredients

Scale

Meat

  • 1 (4 to 5 pounds) beef brisket, well-marbled

Brine

  • 4 quarts water
  • 1 cup kosher salt (adjust if making low-sodium)
  • 1/2 cup sugar
  • 2 tablespoons pickling spices (typically including peppercorns, mustard seeds, bay leaves, cloves)
  • 4 cloves garlic, smashed
  • 1 medium onion, quartered

Additional Aromatics for Cooking

  • 2 cloves garlic, smashed
  • 2 bay leaves

Optional Variations

  • Crushed red pepper flakes or fresh jalapeños (for spicy kick)
  • Fresh rosemary or thyme (for herbal twist)
  • Carrots, celery, leeks (for vegetable boost)
  • Beer or apple cider (to replace part of cooking water for alcohol infusion)

Instructions

  1. Prepare the Brine: Combine water, kosher salt, sugar, pickling spices, smashed garlic, and quartered onion in a large pot. Heat gently until the salt and sugar dissolve completely. Remove from heat and let the brine cool to room temperature, then refrigerate until fully chilled.
  2. Cure the Beef: Place the brisket in a large sealable container or heavy-duty zip-top bag. Pour the cooled brine over the brisket, ensuring it is fully submerged. Seal tightly and refrigerate for at least 5 days, turning the meat occasionally to ensure even curing.
  3. Rinse and Simmer: After curing, remove the brisket from the brine and rinse under cold running water to remove excess salt. Place the brisket in a large pot, add fresh water along with garlic cloves and bay leaves, and bring to a gentle simmer. Cook uncovered at low heat for about 3 hours or until the meat is tender. Optionally add vegetables or herbs as desired.
  4. Rest and Slice: Remove the corned beef from the pot and let it rest for 10 minutes to allow juices to redistribute. Slice thinly against the grain for best texture. Serve warm or cold as preferred.

Notes

  • Use a brisket with good marbling for the juiciest and most flavorful corned beef.
  • Always cure the brisket in the refrigerator to maintain food safety and proper flavor absorption.
  • Patience is key: do not reduce curing time to ensure tender and well-seasoned meat.
  • Simmer the beef gently; boiling can toughen the meat.
  • Save the cooking liquid to use as a flavorful base for soups or stews.

Nutrition

Keywords: corned beef, homemade corned beef, beef brisket recipe, curing meat, pickling spices, traditional, gluten free, slow cured beef

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