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Homemade Corned Beef
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Cook Time:
180 minutes
Total Time:
180 minutes
Homemade corned beef: tender brisket marinated with pickling spices for superior flavor.
Ingredients:
  • Pickling spices:
  • 1 tablespoon whole allspice berries
  • 1 tablespoon whole mustard seeds (brown or yellow)
  • 1 tablespoon coriander seeds
  • 1 tablespoon red pepper flakes
  • 1 tablespoon whole black peppercorns
  • 2 teaspoons whole cloves
  • 9 whole cardamom pods
  • 6 large bay leaves, crumbled
  • 2 teaspoons ground ginger
  • 1/2 stick cinnamon
  • Brine:
  • 1 gallon (3.8 liters) water
  • 300 g Kosher salt (2 cups of Diamond Crystal brand Kosher Salt OR 1 cup 3 1/2 tablespoons of Morton's Kosher Salt)
  • 5 teaspoons  pink curing salt (optional, see Recipe Note)
  • 3 tablespoons pickling spices
  • 1/2 cup (90 g) brown sugar
  • Brisket:
  • 1 5-pound beef brisket
  • 1 tablespoon pickling spices
Instructions:
  • Toast and crush spices: Toast allspice berries, mustard seeds, coriander seeds, red pepper flakes, peppercorns, cloves, and cardamom pods in a small frying pan over medium heat until fragrant. Be cautious not to burn them. Transfer to a bowl and crush with a mortar and pestle, back of a spoon, or side of a knife. Combine with crumbled bay leaves and ground ginger.
  • Prepare the curing brine by combining 3 tablespoons of the spice mix (save some for later), half a stick of cinnamon, kosher salt, pink salt (if using), and brown sugar in a large pot with a gallon of water. Bring to a boil, then let cool to room temperature and refrigerate until well chilled.
  • Brine the brisket for 5 to 7 days: Place the brisket in a large container, ensuring it's fully covered with brine. You can use a weighted plate or a sealed 2-gallon freezer bag in a container to prevent leaks. Refrigerate and flip the brisket daily for even brining.
  • To cook the corned beef, after curing, remove the brisket from the brine and rinse it under cold water. Place the brisket in a pot just big enough to fit it and cover with at least one inch of water. For a less salty taste, add another inch of water. Add a tablespoon of pickling spices and bring to a boil, then simmer gently for 3-4 hours until the corned beef is tender. Refrigerate for up to a week if not serving immediately.
  • Cutting tip: Transfer meat to a cutting board. Look for visible lines on the meat - that's the "grain." Slice the meat in half lengthwise along the grain. Then, cut thin slices across the grain. Enjoy your perfectly cut meat! If you enjoyed this recipe, please consider leaving a rating and comment!

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