Homemade Corned Beef Recipe: A Step-by-Step Guide

Making your own homemade corned beef recipe from scratch brings incredible flavor and tenderness far beyond anything store-bought. This guide simplifies the process, transforming a plain beef brisket into a culinary masterpiece. While it involves brining, the hands-on time is minimal, leading to truly flavorful results. Get ready to enjoy a rewarding cooking project that’s perfect for any occasion.

Why You’ll Love This Corned Beef

You are going to absolutely love this corned beef recipe because it offers so many fantastic benefits:

• Superior Flavor: Experience a richness and depth of flavor that store-bought corned beef simply cannot match. The homemade brine infuses the meat perfectly.
• Incredibly Tender Texture: Brining and slow cooking ensure your brisket becomes melt-in-your-mouth tender, never tough or dry. You control the cooking for optimal results.
• Rewarding Culinary Project: While it requires some planning, the actual work is simple, making it a fulfilling achievement for any home cook. You will feel proud of your creation.
• Perfect for St. Patrick’s Day or Deli Sandwiches: This versatile dish is ideal for holiday feasts, or you can slice it thin for amazing homemade Reuben sandwiches.
• Versatile for Various Dishes: Enjoy it with traditional cabbage and potatoes, or transform leftovers into delicious hashes and corned beef casserole. The possibilities are endless.

Ingredients

To make this delicious corned beef recipe, gather these essential ingredients for both the brining process and the final cook. Quality ingredients make all the difference in the finished flavor of your brisket.

Brine Ingredients

• 4 quarts water (1 gallon)
• 1 cup Morton’s kosher salt (See Note 1)
• 1/2 cup packed brown sugar
• 1/3 cup pickling spice blend
• 1 tsp pink curing salt (See Note 2)
• 4 garlic cloves, minced

Cooking Ingredients

• 5 lb beef brisket
• 4 cups water or beef broth
• 1 tbsp pickling spice blend
• 3 large carrots, peeled and cut into 2″ pieces
• 1 lb small red potatoes, cut in half
• 1 head green cabbage, core removed and quartered

Notes & Substitutions

• Kosher Salt Differences: Morton’s kosher salt is denser than Diamond Crystal. If using Diamond Crystal, you may need to increase the amount by about 25% (around 1 1/4 cups) for this homemade corned beef. Always measure by weight if possible for accuracy.
• Pink Curing Salt (Prague Powder #1): This ingredient is crucial for safety and provides corned beef’s characteristic pink color and distinct flavor. It is a mixture of salt and sodium nitrite. Do not confuse it with Himalayan pink salt, which is regular salt. For a deeper understanding of its critical role in food preservation and characteristic color, explore the science behind pink curing salt.
• Morton Tender Quick Alternative: You can substitute 1 cup of Morton Tender Quick for both the kosher salt and pink curing salt in the brine. Follow the package directions for specific amounts related to meat weight.

Equipment

You only need a few basic kitchen tools to make this fantastic corned beef recipe. These items ensure a smooth process from brining to serving.

• Large Dutch oven or stock pot (at least 8-quart capacity)
• Large sealable container or heavy-duty plastic brining bag
• Measuring cups and spoons
• Cutting board and sharp knife
• Optional: Instant Pot, slow cooker, or a large roasting pan with a lid for alternative cooking methods.

Instructions

Creating your own corned beef recipe involves two main steps: brining the brisket and then cooking it until tender. Follow these detailed instructions carefully for the best results.

To Make Brine

• In a Dutch oven or large stock pot, add the water, kosher salt, brown sugar, pickling spice blend, pink curing salt, and minced garlic. Stir all the ingredients together thoroughly.
• Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer and continue to cook, stirring occasionally, until all the salt and sugar have completely dissolved.
• Turn off the heat and allow the brine to cool down to room temperature. This step is crucial; never add meat to hot brine. You can speed up cooling by placing the pot in an ice bath.
• Once the brine is completely cool, place your beef brisket into a large container or a large sealable plastic bag. Pour the cooled brining liquid over the brisket, ensuring it is fully submerged.
• Cover the container tightly or seal the bag, then store it in your refrigerator for 5 to 10 days. Turn the beef over halfway through the brining period (around day 5, or day 3 if doing a shorter brine) to ensure even curing.
• On day 10 (or your chosen final day), remove the brisket from the brining liquid and discard the liquid. The brisket is now ready for cooking.

Cooking Methods

After brining, it’s time to cook your delicious corned beef. Choose the method that best suits your schedule and equipment. Remember, slicing across the grain is key for tender meat!

• Stovetop Method:
  • Place the brined corned beef in a large Dutch oven or stock pot. Sprinkle with one tablespoon of fresh pickling spice blend and pour in 4 cups of water or beef broth, ensuring the meat is mostly covered.
  • Bring the liquid to a boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for about 3 1/2 hours, or until the meat is fork-tender.
  • During the last 30-40 minutes of cooking, add the cut potatoes, carrots, and quartered cabbage to the pot. Add more water if necessary to keep the brisket and vegetables submerged.
  • The internal temperature of the corned beef should reach 190-200°F (88-93°C) for optimal tenderness.
  • Remove the corned beef from the pot and place it on a cutting board. Cover it loosely with foil and let it rest for at least 15-20 minutes before slicing. This helps redistribute the juices.
  • Slice the corned beef ACROSS the grain into 1/8 to 1/4-inch thick slices. Serve immediately with the cooked vegetables.
• Oven Braised Method:
  • Preheat your oven to 350°F (175°C).
  • Place the brined corned beef in a Dutch oven or a sturdy roasting pan. Sprinkle with one tablespoon of fresh pickling spice blend and pour in 4 cups of water or beef broth.
  • Bring the liquid to a boil on the stovetop over high heat. Once boiling, cover the pot or roasting pan tightly (use foil if your pan doesn’t have a lid).
  • Transfer the covered pot to the preheated oven and braise for about 3 1/2 to 4 hours, or until the corned beef is incredibly tender.
  • Add the potatoes, carrots, and cabbage to the pot during the last 30-40 minutes of baking time. Ensure vegetables are submerged, adding more liquid if needed.
  • Confirm the internal temperature of the corned beef is 190-200°F (88-93°C).
  • Remove the corned beef to a cutting board, cover with foil, and rest for 15-20 minutes. Then, slice ACROSS the grain and serve with the vegetables.
• Instant Pot Method:
  • Place the brined corned beef brisket, fat side up, on a trivet or rack inside your Instant Pot. Sprinkle with one tablespoon of fresh pickling spice blend and pour in 4 cups of water or beef broth.
  • Lock the lid in place and close the sealing vent. Select the “High Pressure” setting and cook for 90 minutes. Allow a natural pressure release (NPR) once cooking is complete; do not quick release.
  • Carefully remove the corned beef from the Instant Pot and cover it with foil to keep warm while you cook the vegetables (at least 15-20 minutes).
  • Add the potatoes, carrots, and cabbage to the cooking liquid remaining in the pot. Seal the lid, set to “High Pressure” for 3 minutes, then perform a quick pressure release.
  • Slice the rested corned beef ACROSS the grain and serve immediately with the tender vegetables.
• Slow Cooker Method:
  • Place the brined 5-pound corned beef brisket in your slow cooker. Sprinkle with one tablespoon of fresh pickling spice blend and pour in 4 cups of water or beef broth.
  • Cook on the LOW setting for about 8-10 hours, or on the HIGH setting for roughly 4-5 hours, until the meat is fork-tender.
  • Add the carrots and potatoes at the halfway mark of your chosen cooking time. Incorporate the cabbage during the last 2 hours of cooking.
  • Once cooked, remove the corned beef and cover it loosely with foil to rest for at least 15-20 minutes.
  • When ready to serve, remember to slice the brisket ACROSS the grain into 1/8 to 1/4-inch slices. Cutting with the grain will result in tough, stringy meat – no bueno!

Pro Tips & Troubleshooting

Achieving perfect homemade corned beef is easy with these simple tips. They ensure a tender, flavorful outcome every time.

• Slicing Across the Grain: This is the single most important tip for tender, non-stringy meat. Locate the direction of the muscle fibers and slice perpendicularly. To learn more about this essential technique and how it dramatically impacts the eating experience, Kenji López-Alt from Serious Eats provides a detailed explanation of why you should slice meat against the grain.
• Brisket Cut: A “flat” cut brisket is leaner and slices beautifully. A “point” cut has more fat and connective tissue, offering a richer flavor and falling apart more easily. Both work wonderfully for this corned beef recipe.
• Internal Temperature: While tender, the ideal internal temperature for corned beef is 190-200°F (88-93°C). This ensures connective tissues break down properly.
• Resting Time: Always let your cooked corned beef rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, leading to a juicier, more flavorful cut.
• Adjusting Brining Time: While 10 days creates a deeply flavored corned beef, 5-7 days also yields excellent results, especially for smaller briskets. Adjust based on your schedule and preference.

Serving Suggestions, Storage, & Variations

Once you master this corned beef recipe, you will find endless ways to enjoy it!

Serving Suggestions

• Classic Pairing: Serve your delicious corned beef with the traditional cooked cabbage, potatoes, and carrots from the pot.
• Mustard Perfection: Offer homemade whole grain mustard or a tangy Dijon alongside for an extra kick of flavor.
• Reuben Sandwiches: Thinly slice leftover corned beef, pile it high on rye bread with Swiss cheese, sauerkraut, and Russian dressing for an epic Reuben sandwiches.
• Corned Beef Hash: Dice cooked corned beef with potatoes and onions, then pan-fry until crispy for a hearty breakfast or brunch.
• Corned Beef Casserole or Gratin: Incorporate diced corned beef into a cheesy potato gratin or a comforting corned beef casserole.

Storage

• Refrigerate Cooked Corned Beef: Store leftover cooked corned beef in an airtight container in the refrigerator for up to 3-4 days.
• Freezing Leftovers: For longer storage, slice the cooked corned beef and freeze it in airtight freezer bags or containers for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Variations

• Homemade Pickling Spice Blend: Create your own blend with mustard seeds, coriander seeds, peppercorns, cloves, bay leaves, and allspice berries for a personalized flavor.
• Explore Other Brisket Recipes: Use your brining skills to make pastrami (by smoking the brined brisket), or try other brisket preparations like smoked brisket or classic braised brisket.

Nutrition Information

Here is an estimated nutritional breakdown for a serving of this homemade corned beef recipe with vegetables. Please remember these values are estimates and can vary based on specific ingredients and preparation.

Disclaimer: Nutritional information is an estimate based on ingredients and cooking methods. Individual results may vary.

Frequently Asked Questions (FAQ)

• What is corned beef? Corned beef is beef brisket, typically, that has been cured in a salt brine solution. This process gives it its distinct flavor and pink color.
• Why is it called “corned” beef? The term “corned” refers to the “corns” or large grains of salt historically used to cure the beef. It does not contain actual corn.
• Can I use a store-bought pre-brined brisket? Yes, you certainly can. If you buy a pre-brined brisket, skip the brining steps in this corned beef recipe and proceed directly to the cooking methods.
• How long does homemade corned beef last in the fridge? Cooked homemade corned beef stays fresh in an airtight container in the refrigerator for about 3-4 days. You can also freeze it for longer storage.
• What’s the difference between corned beef and pastrami? Both start with brined beef brisket, but pastrami is typically seasoned with a robust spice rub and then smoked. Corned beef is usually boiled or braised.

Conclusion

Creating your own homemade corned beef recipe is a rewarding experience that yields incredibly tender and flavorful results. While it involves a bit of planning for the brining process, the actual hands-on time is minimal, making it an accessible project for any home cook. Embrace the rich aroma and taste of your efforts, whether you’re serving it for a festive holiday or enjoying it in a delicious sandwich. This versatile dish is sure to become a beloved favorite in your kitchen, offering unparalleled taste that store-bought versions simply can’t match.

Homemade Corned Beef Recipe: A Step-by-Step Guide

Learn how to prepare flavorful homemade corned beef from scratch. This recipe provides detailed instructions for brining and multiple cooking methods, ensuring a tender and delicious outcome every time.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 50 minutes mins

Servings: 8 people

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

Brine Ingredients

• 4 quarts water (1 gallon)
• 1 cup Morton's kosher salt (See Note 1)
• 1/2 cup packed brown sugar
• 1/3 cup pickling spice blend
• 1 tsp pink curing salt (See Note 2)
• 4 cloves garlic cloves minced

Main Ingredients

• 5 lb beef brisket
• 4 cups water or beef broth
• 1 tbsp pickling spice blend
• 3 large large carrots peeled and cut into 2" pieces
• 1 lb small red potatoes cut in half
• 1 head green cabbage core removed and quartered

Equipment

• Dutch oven
• Large stock pot
• Large container
• Sealable plastic bag
• Roasting pan
• Cutting board
• Foil
• Instant Pot
• Rack
• Slow Cooker

Method

 

To Make Brine

1. Combine water, salts, sugar, pickling spice, and garlic in a large pot. Bring to a boil, then simmer until salts and sugar dissolve, and let it cool completely.
2. Place the beef brisket in a container, pour the cooled brine over it, and refrigerate for 5-10 days, turning halfway through. Discard the brining liquid before cooking.

Stovetop Method

1. Place corned beef in a Dutch oven with pickling spice and water/broth. Bring to a boil, then reduce heat, cover, and simmer for about 3.5 hours.
2. Add vegetables during the last 30-40 minutes of cooking, ensuring the brisket remains covered with liquid. Cook until the internal temperature reaches 190-200°F, then rest the meat covered with foil for 15-20 minutes before slicing against the grain.

Oven Braised Method

1. Preheat oven to 350°F. Place corned beef in a Dutch oven with pickling spice and liquid, bring to a boil, then cover and braise in the oven for 3.5-4 hours.
2. Incorporate vegetables during the final 30-40 minutes of cooking, adding more liquid if needed. Cook until the internal temperature is 190-200°F, then rest the covered meat for 15-20 minutes before slicing against the grain.

Instant Pot Method

1. Place brisket fat-side up on a rack in the Instant Pot with pickling spice and liquid. Cook on High Pressure for 90 minutes using a natural pressure release.
2. Remove the corned beef and cover it with foil to rest for 15-20 minutes.
3. Add vegetables to the pot with the liquid, seal, and cook on High Pressure for 3 minutes, followed by a quick pressure release. Serve with sliced corned beef.

Slow Cooker Method

1. Cook a 5 lb brisket on Low for 8-10 hours or High for 4-5 hours with pickling spice and liquid. Add carrots and potatoes halfway through, and cabbage during the last 2 hours.
2. Remove the corned beef and cover it with foil to keep warm for 15-20 minutes.
3. When serving, slice the brisket against the grain into 1/8 to 1/4 inch slices to avoid stringy beef.

Notes

For best results, brine the beef brisket for 5 to 10 days, ensuring to turn it halfway through. Always slice the cooked corned beef across the grain to prevent it from becoming stringy. An internal temperature of 190-200°F indicates doneness. Allow the meat to rest for 15-20 minutes after cooking before slicing.