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Homemade Corned Beef

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Master the art of making Homemade Corned Beef with this traditional brining method. This recipe walks you through creating your own pickling spice blend and curing a beef brisket in a flavorful brine for 5-7 days. The process transforms an ordinary beef brisket into the pink, tender, and flavorful meat we know as corned beef. While it requires planning ahead, most of the preparation time is hands-off as the brine does its work in the refrigerator. After curing, the brisket is slowly simmered with additional pickling spices until fork-tender, resulting in a far superior product to store-bought versions.
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Updated on Wed, 05 Mar 2025 09:36:01 GMT
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A piece of meat on a wooden table. | myhomemaderecipe.com

Transforming a simple beef brisket into succulent homemade corned beef is one of those culinary projects that connects you to generations of traditional food preservation. The magic happens during the brining process, as a humble cut of beef slowly transforms into something extraordinary—tender, flavorful, and versatile. I've been making my own corned beef for years, tweaking the spice blend each time, and the difference in flavor compared to store-bought versions makes the waiting period entirely worthwhile.

Last St. Patrick's Day, I served homemade corned beef to my extended family alongside the store-bought version they were accustomed to. The homemade beef disappeared first, with everyone commenting on its superior texture and the way the spices permeated the meat without overwhelming it. My uncle, who considers himself a corned beef connoisseur, asked for the recipe immediately.

Essential Ingredients and Selection Tips

  • Beef Brisket: Look for a well-marbled brisket. The flat cut is leaner and slices more uniformly, while the point cut offers more flavor.
  • Kosher Salt: Measure by weight, as different brands have different densities. Diamond Crystal and Morton's vary significantly in volume.
  • Pink Curing Salt: Also known as Prague Powder #1, it gives corned beef its traditional rosy hue and enhances preservation.
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A piece of meat with a leaf on top. | myhomemaderecipe.com

Detailed Cooking Instructions

Create Your Signature Spice Blend:
Toast 1 tablespoon each of allspice berries, mustard seeds, coriander seeds, red pepper flakes, and black peppercorns, along with 2 teaspoons of whole cloves and 9 cardamom pods. Crush coarsely and mix with 6 crumbled bay leaves, 2 teaspoons ground ginger, and ½ cinnamon stick broken into pieces.
Prepare the Brine:
In a large pot, combine 1 gallon of water, 300g kosher salt, 5 teaspoons pink curing salt (if using), ½ cup brown sugar, and 3 tablespoons of the spice blend. Boil, stir to dissolve, then cool completely before refrigerating.
Brine the Brisket:
Place the brisket in a non-reactive container and fully submerge in the chilled brine. Refrigerate for 5-7 days, flipping the meat daily for even curing.
Test for Proper Curing:
After the curing period, cut a small piece from the corner. If using pink salt, it should be pink throughout; if not, it should be uniformly gray. Rinse the brisket under cold water to remove excess salt.
Cook the Corned Beef:
Place the brisket in a large pot, cover with fresh water, and add the remaining tablespoon of pickling spice. Bring to a boil, then reduce to a gentle simmer for 3 hours or until fork-tender (internal temperature 195°F).
Rest Before Slicing:
Remove from the pot and let rest for 15 minutes before slicing against the grain.
Store for Later Use:
Refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently with reserved cooking liquid for the best texture.

Understanding the Science of Curing

The curing process is fascinating from a food science perspective. Salt draws moisture from the meat through osmosis while penetrating muscle fibers, creating an inhospitable environment for harmful bacteria. Sodium nitrite in pink curing salt reacts with the meat’s myoglobin, producing its characteristic color and enhancing flavor while preventing spoilage.

Customizing Your Spice Blend

Over the years, I’ve experimented with various additions to the traditional pickling spice mix. A cinnamon stick adds warmth, dried orange peel brightens the profile, and juniper berries introduce a piney note. Mace blades bring a nutmeg-like depth, making each batch unique while staying true to the core flavors of classic corned beef.

Serving Beyond St. Patrick's Day

While corned beef and cabbage is the most well-known preparation, this cured meat is incredibly versatile. Use it in a classic Reuben sandwich, dice it into crispy corned beef hash, or try corned beef tacos with pickled red cabbage and horseradish cream. The deep, spiced flavors hold up beautifully in a variety of dishes.

Troubleshooting Common Issues

  • Too salty? Soak the cured brisket in cold water for 1-2 hours before cooking, changing the water every 30 minutes.
  • Tough meat? It likely needs more cooking time. Simmer for another 30-60 minutes to allow collagen to break down.
  • Pale color? If not using pink salt, the meat will be gray rather than pink. This is normal and does not affect taste.

Making it a Family Tradition

In my household, making corned beef has become an early March tradition. We start the brine a week before St. Patrick’s Day, flipping the brisket daily and watching its transformation. Children love participating in this process, offering a great opportunity to discuss food science and heritage cooking.

My journey with homemade corned beef began as curiosity and has become a cherished ritual. The process reminds me that good food often isn’t about complexity but patience—allowing simple ingredients time to develop their full potential. Each bite is a testament to the art of traditional food preservation, connecting past and present through flavor and technique.

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A pile of raw meat on a cutting board. | myhomemaderecipe.com

Frequently Asked Questions

→ Is pink curing salt necessary for corned beef?
Pink curing salt isn't absolutely necessary, but it gives corned beef its characteristic pink color and adds flavor. Without it, the meat will taste similar but have a grey appearance.
→ How long should I brine the brisket?
The brisket should brine in the refrigerator for 5-7 days, flipping it daily to ensure all sides cure evenly.
→ Can I make the pickling spice mix in advance?
Yes, you can make the pickling spice mix in advance and store it in an airtight container for several months.
→ What's the best way to slice corned beef?
For the most tender result, always slice corned beef against the grain of the meat, making thin crosswise cuts.
→ How long can I store cooked corned beef?
Cooked corned beef can be stored in the refrigerator for up to one week, or frozen for longer storage.

Homemade Corned Beef

Create your own Homemade Corned Beef by brining a fresh brisket with pickling spices for 5-7 days, then slow cooking until fork tender.

Prep Time
10080 Minutes
Cook Time
180 Minutes
Total Time
10260 Minutes
By: Zaho

Category: Dinners

Difficulty: Difficult

Cuisine: Irish

Yield: 8 Servings (1 brisket)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ For the Pickling Spices

01 1 tablespoon whole allspice berries
02 1 tablespoon whole mustard seeds (brown or yellow)
03 1 tablespoon coriander seeds
04 1 tablespoon red pepper flakes
05 1 tablespoon whole black peppercorns
06 2 teaspoons whole cloves
07 9 whole cardamom pods
08 6 large bay leaves, crumbled
09 2 teaspoons ground ginger
10 1/2 stick cinnamon

→ For the Brine

11 1 gallon (3.8 liters) water
12 300g kosher salt (2 cups Diamond Crystal OR 1 cup 3½ tablespoons Morton's)
13 5 teaspoons pink curing salt (optional)
14 3 tablespoons pickling spices
15 1/2 cup (90g) brown sugar

→ For the Brisket

16 1 (5-pound) beef brisket
17 1 tablespoon pickling spices

Instructions

Step 01

Toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, peppercorns, cloves, and cardamom pods in a small frying pan on medium heat until fragrant. Remove from heat and crush slightly with a mortar and pestle. Add to a small bowl and stir in the crumbled bay leaves and ground ginger.

Step 02

Add about 3 tablespoons of the spice mix (reserve the rest for cooking), plus the cinnamon stick, to a gallon of water in a large pot, along with the kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Refrigerate until well chilled.

Step 03

Place the brisket in a large container and cover completely with the brine. The meat may float, so you may need to weigh it down with a plate. Alternatively, use a 2-gallon freezer bag placed in a container. Refrigerate for 5-7 days, flipping the brisket daily so all sides get brined equally.

Step 04

Remove the brisket from the brine and rinse off with cold water. Place in a large pot that fits the brisket and cover with at least one inch of water (more if you want it less salty). Add a tablespoon of the pickling spices. Bring to a boil, reduce to a very low simmer, cover, and cook 3-4 hours, until fork tender.

Step 05

Remove the meat to a cutting board. Cut it first in half along the grain, then make thin crosswise cuts across the grain to serve.

Notes

  1. Pink curing salt gives the corned beef its characteristic pink color - without it, the meat will be grey
  2. Pink curing salt is NOT Himalayan pink salt - it's sodium nitrite and is toxic if ingested directly
  3. The spiced cooking liquid can be used to cook vegetables for a boiled dinner
  4. Cured corned beef can be stored in the refrigerator for up to a week
  5. The recipe makes enough brine for a 5-pound brisket - use less for smaller cuts

Tools You'll Need

  • Small frying pan
  • Mortar and pestle
  • Large pot for brine
  • Large container or 2-gallon freezer bag for brining
  • Large cooking pot

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 531
  • Total Fat: 32 g
  • Total Carbohydrate: 9 g
  • Protein: 50 g