How to Brine Corned Beef

Name: How to Brine Corned Beef
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10 servings
Ingredients: 1 Tbsp whole mustard seed; 1 Tbsp black peppercorns; 1 Tbsp red pepper flakes; 1 Tbsp juniper berries; 1 Tbsp coriander seeds; 2 tsp whole cloves; 1 5-lb beef brisket; 1 gallon filtered water; 1 cup kosher salt; 1/2 cup coconut sugar; 3 Tbsp pickling spices; 4 bay leaves; 1 Tbsp ground ginger; 2 cinnamon sticks; 1/2 tsp ground cardamom

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4.3

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
10 servings
Calories
475 kcal
Course
Main Course
Cuisine
Irish

How to Brine Corned Beef

Tyler Espinosa

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Nitrate-free, refined sugar-free corned beef recipe

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Ingredients

Servings

Pickling Spices:

1 Tbsp whole mustard seed
1 Tbsp black peppercorns
1 Tbsp red pepper flakes
1 Tbsp juniper berries
1 Tbsp coriander seeds
2 tsp whole cloves

Brined Corned Beef

1 5-lb beef brisket
1 gallon filtered water
1 cup kosher salt
1/2 cup coconut sugar
3 Tbsp pickling spices

Optional Spices for Cooking:

4 bay leaves
1 Tbsp ground ginger
2 cinnamon sticks
1/2 tsp ground cardamom

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Instructions

Make the Pickling Spice Blend:

Add the pickling spices to a small skillet and toast over medium-low to medium-heat for 1 to 2 minutes. Keep a watchful eye so that they don’t burn! Note: if the mixture begins to smoke, it can cause you to cough.
Transfer toasted spices to a mortar and pestle and grind - it’s okay if they remain whole..you simply want to crush the spices to help them release flavor.

Brine the Beef:

Transfer 3 tablespoons of the pickling spices to a large stock pot (reserve the remaining spices for when you are ready to cook the beef), along with 1 gallon of water, 1 cup of kosher salt and ½ cup coconut sugar to make the brine. Bring this mixture to a full boil. Remove from heat and allow bringing liquid to cool then place in the refrigerator until chilled.
Place beef brisket in a glass tupperware container and pour brining liquid over it. You want to beef to be fully covered. If you don't have a container that is large enough for the beef, you can cut it into smaller portions (but try to keep the cuts large), or you can transfer everything to a freezer bag and place the freezer bag in a pot in the refrigerator). Secure the lid on the container and refrigerate for 5 to 7 days.
When ready to cook the beef, remove it from the brine and rinse it under cool water. Transfer it to your method of cooking of choice, such as a pot on the stove top, Instant Pot, slow cooker or sous vide.

Cook Corned Beef:

To cook corned beef on the stove top, place the rinsed beef in a large pot and cover it with 1 inch of liquid, such as plain water, broth, or a combination of water and beer (Guinness works great) or broth and beer. Add 1 tablespoon of the pickling spices you reserved and give it a stir.
Bring to a full boil, then reduce the heat to a low simmer and cook 3 to 4 hours, until beef is very tender.