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
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 tbsp 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 tbsp 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