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4.7 from 18 votes

Homemade Corned Beef

How to make homemade corned beef ~ easy instructions for Irish cured beef brisket perfect for corned beef and cabbage, and Reuben sandwiches!

Cook Time
4 hrs
curing
5 d
Total Time
5 d 4 hrs
Servings: 10
Calories: 358 kcal
Course: Main Course
Cuisine: Irish

Ingredients

pickling spice (you'll have extra leftover)
  • 2 Tbsp black peppercorns
  • 2 Tbsp mustard seeds
  • 2 Tbsp coriander seeds
  • 2 Tbsp hot red pepper flakes
  • 2 Tbsp allspice berries
  • 2 Tbsp whole cloves
  • 1 Tbsp ground mace
  • 1 Tbsp ground ginger
  • 4 bay leaves, crumbled
  • 2 small cinnamon sticks, broken into pieces
curing brine
  • 1 ½ cups kosher salt 
  • ½ cup sugar
  • 4 tsp pink curing salt* buy it here.
  • 3 cloves garlic, minced
  • 2 Tbsp pickling spice
braising pot
  • 5 lb beef brisket
  • 1 medium onion peeled and cut in two
  • 1 carrot peeled and roughly chopped
  • 1 celery stalk roughly chopped
  • 2 Tbsp pickling spice

Instructions

make the pickling spice mixture
    Cup of Yum
  1. Toast the black pepper, mustard seeds and coriander seeds in a dry pan for about 5 minutes until fragrant. Pulse a few times in a spice grinder to coarsely grind, or use the flat side of a knife to crack them.
  2. Mix all the spices together in a small bowl. Set aside.
make the brine
  1. In a non-reactive pot add 1 gallon of water, the kosher salt, sugar, curing salt, garlic, and 2 tablespoons of your pickling spice. Bring the pot up to a simmer, stirring until the salt and sugar are dissolved. Remove from the heat and let the brine cool to room temperature. Then refrigerate until it is completely cold. Note: I like to do this the night before, if I can.
curing the beef
  1. Add the brisket and the chilled brine to a container with a lid and make sure the meat is completely submerged, You can top it with a plate or other weight to submerge it, if necessary. Cover tightly and refrigerate for 5 days.
braising the beef
  1. Preheat the oven to 300F.
  2. Remove the brisket from the brine (discard the brine) and rinse well with cool water. Put the meat in a large oven safe pot that has a lid. Cover with water and add the onion, carrot, and celery along with 2 more tablespoons of the pickling mixture. Bring the pot to a boil.
  3. Remove from the heat, cover, and bake for 4 hours, or until tender.
  4. Remove the corned beef to a platter and let rest for 15 minutes. Strain the cooking liquid.
  5. Thinly slice the corned beef, against the grain, with a sharp carving knife. Serve with some of the cooking liquid on the side.
  6. Leftover corned beef can be kept in the refrigerator for up to 4-5 days.

Notes

  •  Recipe from Michael Ruhlman
  • *the pink salt is optional but this is what gives corned beef that amazing deep red color.
  • Serving suggestions:
  • Classic Corned Beef and Cabbage: Serve the corned beef with boiled cabbage, carrots, and potatoes, and a side of horseradish sauce.
  • Reuben Sandwich: Layer sliced corned beef on rye bread with sauerkraut, Swiss cheese, and Thousand Island dressing, and grill until the cheese is melted.
  • Corned Beef Hash: Dice leftover corned beef and mix it with diced potatoes, onions, and bell peppers. Fry in a skillet until crispy and serve with fried eggs.
  • Corned Beef and Eggs: Slice corned beef and serve it with fried or scrambled eggs for a hearty breakfast or brunch.
  • Corned Beef and Irish Soda Bread: Serve slices of corned beef with warm, freshly baked Irish soda bread and a dollop of mustard.
  • Classic Corned Beef and Cabbage: Serve the corned beef with boiled cabbage, carrots, and potatoes, and a side of horseradish sauce.
  • Reuben Sandwich: Layer sliced corned beef on rye bread with sauerkraut, Swiss cheese, and Thousand Island dressing, and grill until the cheese is melted.
  • Corned Beef Hash: Dice leftover corned beef and mix it with diced potatoes, onions, and bell peppers. Fry in a skillet until crispy and serve with fried eggs.
  • Corned Beef and Eggs: Slice corned beef and serve it with fried or scrambled eggs for a hearty breakfast or brunch.
  • Corned Beef and Irish Soda Bread: Serve slices of corned beef with warm, freshly baked Irish soda bread and a dollop of mustard.

Nutrition Information

Calories 358kcal (18%) Carbohydrates 2g (1%) Protein 47g (94%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 141mg (47%) Sodium 181mg (8%) Potassium 773mg (22%) Fiber 1g (4%) Vitamin A 13IU (0%) Vitamin C 1mg (1%) Calcium 27mg (3%) Iron 5mg (28%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 358

% Daily Value*

Calories 358kcal 18%
Carbohydrates 2g 1%
Protein 47g 94%
Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Cholesterol 141mg 47%
Sodium 181mg 8%
Potassium 773mg 16%
Fiber 1g 4%
Vitamin A 13IU 0%
Vitamin C 1mg 1%
Calcium 27mg 3%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.