How to Cook Corned Beef

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If you’ve ever wondered how to cook corned beef without turning your kitchen into a science lab—or accidentally serving up a gray, salty doorstop—this guide is for you! Corned beef isn’t just for St. Patrick’s Day, and it’s definitely not as hard as some folks make it sound. With a little planning and a lot of flavor, you’ll end up with juicy, pink slices that basically disappear before you can even set out the mustard.

Slices of juicy, homemade corned beef arranged on a plate, showing the tender pink center and parsley garnish, with bold text overlay that says "How to Cook Corned Beef."

Get ready to cure, cook, and serve up homemade corned beef that’s way better than anything from the store. Grab your brisket—let’s get cooking!

Why Make Your Own Corned Beef?

Total Flavor Control

When you make it yourself, you pick the spices, control the salt, and can skip any weird additives. Want extra spice? Go for it. Hate cloves? Leave them out.

Surprisingly Simple

It’s mostly hands-off—just a little prep, a few days of patience, and a gentle simmer.

Impress Everyone

Once you slice into your first homemade corned beef, you’ll feel like a kitchen wizard (and your sandwiches and dinners will never be the same).

Ingredients & What You’ll Need

Pickling Spices

Whole allspice
Mustard seeds
Coriander seeds
Red pepper flakes
Black peppercorns, cloves
Cardamom pods, bay leaves
Ground ginger, cinnamon

Brine

Water
Kosher salt
Pink curing salt (optional)
Brown sugar
Pickling spices (from above)

Beef

Beef brisket
More pickling spices

Gear

Large nonreactive container or zip-top bag (for brining)
Large pot (for cooking)
Mortar & pestle or back of a spoon (to crush spices)

For precise amounts, check the recipe card at the end of the post.

Wooden board with corned beef brisket, bay leaves, whole spices, cinnamon sticks, and coarse salt arranged for making homemade pickling spice.

Ingredient Swaps and Shortcuts

Premade Pickling Spice: Saves time and still delivers big flavor.
Store-Bought Brined Brisket: If you don’t want to cure it yourself, grab a ready-to-cook corned beef and skip right to the simmering step!
No pink salt? Your beef will be gray, but still delicious.

How to Cook Corned Beef: Step-by-Step

Make Pickling Spices
Toast whole spices in a dry pan until fragrant (not burned), crush them lightly, and mix with bay leaves & ground ginger.

Assorted whole spices like peppercorns, mustard seeds, and cardamom toasting in a black skillet to bring out their flavors for the corned beef brine.

Whole pickling spices including peppercorns, coriander, and cardamom being lightly crushed in a marble mortar and pestle for homemade corned beef.

Prep the Brine
Boil water with kosher salt, brown sugar, (optional) pink curing salt, cinnamon, and about 3 tablespoon spice mix. Cool completely in the fridge.

Raw beef brisket on parchment paper, showing marbling and a layer of fat, before being brined for homemade corned beef.

Uncooked brisket submerged in a clear bowl of seasoned brine with mustard seeds, peppercorns, and fresh herbs, starting the curing process.

Brine the Brisket
Submerge brisket in brine in a big container or zip bag. Refrigerate 5–7 days, flipping daily.
Cook the Beef
Rinse beef. Put in a pot with fresh water to cover, plus 1 tablespoon reserved spice mix. Simmer gently 3–4 hours, until fork tender.

Beef brisket simmering in a pot of water with bay leaves, peppercorns, and spices as it cooks to tender perfection for classic corned beef.

Slice Across the Grain
Rest the beef, then slice thinly against the grain for super-tender results.

Juicy corned beef brisket sliced thinly across the grain on a wooden cutting board, ready for serving or sandwiches.

That’s it! Serve with your favorite veggies or on a sandwich. Want tips for sides or leftover ideas?

Tips for Cooking Corned Beef at Home

Don’t rush the brine! Letting it soak for the full 5–7 days makes all the difference.
Use pink curing salt for the classic color (but it’s not a must if you want to avoid it).
Low and slow is key: Gentle simmering turns tough brisket buttery soft.
Flip the brisket daily in the brine for even curing.
Reuse that cooking liquid: After you remove the brisket, use the same liquid to boil cabbage, potatoes, and carrots for a classic boiled dinner.

Sliced homemade corned beef brisket arranged on a serving platter, showing juicy, tender texture

Storage and Serving Ideas

Leftovers: Keep corned beef in some of the cooking liquid to stay moist in the fridge for up to 4 days.
Freezing: Freeze sliced or whole brisket in broth for up to 2 months.
Serving: Classic style with boiled potatoes and cabbage, in a Reuben sandwich, or pan-fried into crispy hash.

Oval serving dish with sliced corned beef, boiled potatoes, carrots, cabbage, and onions, garnished with fresh herbs for a traditional meal.

How I Learned to Cook Corned Beef

The first time I brined my own corned beef, I thought it was going to be some secret, old-world process. Turns out, it’s just waiting—and flipping the brisket once a day like it’s on a sunbed. The only “hard” part? Not checking the fridge every hour to see if it magically turned pink! Once you try it, you’ll see: this is way easier than it looks, and your kitchen will smell like pure comfort.

Tender slices of cooked corned beef on a white plate, garnished with fresh parsley and served with cabbage

FAQ

1. Do I have to use pink curing salt?

Nope! It’s optional. Pink salt gives the beef its classic color and some extra flavor, but you can skip it for a more natural, gray beef that’s still super tasty.

2. Can I brine for less than 5 days?

You can, but the longer brine (5–7 days) makes the most flavorful, tender corned beef. Don’t rush it!

3. My corned beef is too salty—help!

Next time, try adding more water when you simmer the brisket, or soak the cured brisket in fresh water for an hour before cooking.

4. Can I cure and cook smaller pieces of brisket?

Absolutely. Adjust brine time if your brisket is much smaller—about 3–4 days for a 2–3 pound piece.

How to Cook Corned Beef

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Author: meat and melt
Total Time: 7 days
Yield: 6–8 servings 1x

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Description

Home-cured corned beef is easier than you think! This fun, no-stress guide walks you through making juicy, flavorful brisket with homemade pickling spices and a simple brine.

Ingredients

Scale

1 (5-pound) beef brisket
1 gallon water
2 cups Diamond Crystal kosher salt (or 1 cup + 3½ tbsp Morton’s kosher salt)
½ cup brown sugar
5 teaspoons pink curing salt (optional)
½ stick cinnamon
3 tablespoons pickling spices (homemade or store-bought)
1 tablespoon pickling spices (for cooking)
For Homemade Pickling Spice:
1 tbsp each: allspice berries, mustard seeds, coriander seeds, red pepper flakes, black peppercorns
2 tsp whole cloves
9 cardamom pods
6 large bay leaves, crumbled
2 tsp ground ginger

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Instructions

Make Pickling Spice: Toast and lightly crush all whole spices. Mix with bay leaves and ginger.
Prepare Brine: In a large pot, combine water, salt, sugar, pink curing salt (if using), half-stick cinnamon, and 3 tablespoon pickling spice. Bring to a boil, cool completely, and chill.
Brine Brisket: Place brisket in a container or zip bag, cover with brine, and refrigerate 5–7 days, flipping daily.
Rinse & Cook: Remove brisket, rinse, and cover with fresh water in a pot. Add 1 tablespoon pickling spice. Bring to a boil, then simmer gently for 3–4 hours, until fork tender.
Slice & Serve: Cut brisket in half with the grain, then slice thinly against the grain. Serve hot or cold.

Notes

Pink curing salt adds the traditional color and flavor, but the recipe works without it. Keep leftovers in broth to stay moist, and serve with boiled potatoes and cabbage for a classic touch.

Prep Time: 30 minutes
Cook Time: 4 hours
Category: Main Course
Method: Stovetop
Cuisine: American