5.0 from 40 votes
Homemade Corned Beef Brine
Homemade corned beef brine takes just a few minutes to make, turning that tough beef brisket into the most tender and delicious meat you have ever had.
Prep Time
1 hr
Additional Time
5 d
Total Time
5 d 1 hr
Servings: 8 servings
Calories: 511 kcal
Course:
Main Course
Cuisine:
American , Irish
Ingredients
Pickling Spices:
- 1 tablespoon whole allspice berries
- 1 tablespoon whole mustard seeds
- 1 tablespoon coriander seeds
- 1/2 tablespoon red pepper flakes
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole red peppercorns
- 1 teaspoon whole cloves
- 8 whole cardamom pods
- 6 large bay leaves crumbled
- 2 teaspoons ground ginger
- 1 stick cinnamon
Brine:
- 1 gallon water
- 4 oz pink curing salt
- 8 oz kosher salt
- 4 tablespoons pickling spices save the rest
- 1/2 cup brown sugar light or dark both work
Brisket:
- 5 lbs beef brisket
Instructions
Pickling Spices:
- To save time, you can use store-bought pickling spices or make your own based on the ingredients above.
- Add the allspice berries, mustard seeds, coriander seeds, red pepper flakes, red and black peppercorns, cloves, and cardamom pods to a small frying pan over medium-low heat and toast until fragrant. This will take a minute or two. Stir and keep an eye on the spices, as they can easily burn.
- Remove from heat and place in a small bowl. Crush them with a mortar and pestle. Add the crushed bay leaves and ground ginger and stir to combine.
Cup of Yum
Brine:
- Add a gallon of water to a large pot and four tablespoons of the pickling spices (saving the remaining ones for later); add the cinnamon stick, Pink curing salt, Kosher salt, and brown sugar. Bring to a boil, remove from heat, and let cool to room temperature. Then refrigerate until well chilled.
- Once chilled, place the beef brisket in a large, flat container or pan and cover it with the brine. Make sure the brine covers the meat. If the meat floats, weigh it down with a plate.
- Refrigerate for 5-7 days, flipping the brisket every day so that all sides are brined equally.
Cook the corned beef:
- Remove the brisket from the brine and rinse it well under cold water.
- Place the brisket in a large pot and cover with at least one inch of water.
- Add the remaining pickling spices and bring to a boil. Reduce to a very low simmer and cook for 3-4 hours, until the corned beef is fork-tender.
- Once done, place the meat on a cutting board. Cut across the grain to serve.
- Add some veggies, such as cabbage and carrots, to the spiced cooking liquid and cook them to serve with the corned beef.
Nutrition Information
Calories
511kcal
(26%)
Carbohydrates
18g
(6%)
Protein
59g
(118%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Cholesterol
176mg
(59%)
Sodium
14798mg
(617%)
Potassium
1035mg
(30%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
171IU
(3%)
Vitamin C
2mg
(2%)
Calcium
90mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 511
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 59g | 118% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 176mg | 59% |
| Sodium | 14798mg | 617% |
| Potassium | 1035mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 90mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.