How to Make Corned Beef
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Brining "Corned" Time
10 d
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Total Time
1 hr 45 mins
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Servings
8
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Calories
418 kcal
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Course
Main Course, Dinner
How to Make Corned Beef
Description
How to Make Corned Beef involves first preparing a brine with water, kosher salt, brown sugar, pickling spices, pink curing salt, and minced garlic. The beef brisket is submerged in the cooled brine and refrigerated for 5 to 10 days, flipping midway to ensure even curing. After curing, the brisket is simmered in water or beef broth with extra pickling spices and accompanied by vegetables like carrots, potatoes, and quartered cabbage towards the end of cooking. This slow simmer tenderizes the beef and infuses it with a characteristic tang and savory depth contributed by the spices and the curing process.
The simmering method gently cooks the brisket over several hours, allowing flavors to meld while the vegetables absorb the seasoned broth. Pink curing salt is crucial for giving the meat its traditional pink color and balancing the flavor profile with a mildly sweet cured note. Adding fresh garlic and pickling spices in both the brine and cooking stage enhances the flavor layers of the finished corned beef.
This recipe yields a substantial portion suitable for a family meal and offers flexibility in cooking time depending on personal preference in brisket tenderness and curing duration. The brisket can be served sliced with the cooked vegetables and some of the cooking broth or used in other preparations.
Brining times may be adjusted, with some preferring 5 days for less intense curing. The curing salt prevents spoilage and contributes to the characteristic corned beef appearance. Kosher salt is used for its texture and purity but can be substituted with table salt if dissolved properly. This recipe provides thorough guidance for home cooks wanting to prepare traditional corned beef from scratch.
Ingredients
Brine
- 4 quarts water (1 gallon)
- 1 cup kosher salt (See Note 1)
- 1/2 cup brown sugar packed
- 1/3 cup pickling spice blend
- 2 tsp pink curing salt (See Note 2)
- 4 garlic minced, cloves
Cooking
- 5 lb beef brisket
- 4 cups water or beef broth
- 1 tbsp pickling spice blend
- 3 carrot peeled and cut into 2" pieces, large
- 1 lb red potato cut in half, small
- 1 green cabbage core removed and quartered, head
Instructions
To Make Brine
- In a Dutch oven or large stock pot add the water, kosher salt, brown sugar, pickling spice blend, pink curing salt, garlic and stir. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.
- In a large container or large sealable plastic bag place beef brisket. Pour cooled brining liquid over and cover or seal. Store in a refrigerator for 5-10 days, turning beef on day 5 (some feel 10 days is too much. Feel free to brine 5 days turning it after day 3). On day 10 remove from brining liquid (discard liquid) and follow the directions to cook.
Cooking Methods
- Stovetop method:Place the corned beef in a Dutch oven or roasting pan. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups water or beef broth. Bring to a boil on high heat. Reduce heat, cover (cover with foil if roasting pan) and cook for about 3 1/2 hours. Add potatoes, carrots, and cabbage to corned beef towards the end of the cooking time, about 30-40 minutes before the meat is done. Add water if necessary to keep brisket covered. You're looking for an internal temperature of 190-200°F. Place the corned beef on a cutting board, cover with foil, and let it rest at least 15-20 minutes. Slice ACROSS the grain.
- Oven Braised method:Preheat oven to 350°F. Place the corned beef in a Dutch oven or roasting pan. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups water or beef broth. Bring to a boil on high heat. Cover (cover with foil if roasting pan) and cook in oven for about 3 1/2-4 hours. Add potatoes, carrots, and cabbage to corned beef towards the end of the cooking time, about 30-40 minutes before the meat is done. Add water if necessary to keep brisket covered. You're looking for an internal temperature of 190-200°F. Place the corned beef on a cutting board, cover with foil, and let it rest at least 15-20 minutes. Slice ACROSS the grain.
How to Cook Corned Beef in an Instant Pot?
- Place the corned beef brisket, fat side up, on a rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups water or beef broth. Lock the lid in place, close vent. Select High Pressure and set or 90 minutes, with a natural pressure release, NOT a quick pressure release.
- Remove corned beef and cover with foil to keep warm at least 15-20 minutes.
- Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced ACROSS the grain.
How to Cook Corned Beef in a Slow Cooker?
- For a 5 pound corned beef brisket, it needs to be cooked on Low, for about 8-10 hours OR on High for roughly 4-5 hours. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups water or beef broth. Adding carrot and potatoes at the half time mark and add the cabbage in the last 2 hours.
- Remove corned beef and cover with foil to keep warm at least 15-20 minutes.
- Just remember that when ready to serve, slice the brisket against the grain in 1/8 to 1/4" slices. Cutting with the grain and you'll have stringy beef jerky. No bueno. Slice ACROSS the grain!
Notes
- Kosher salt is preferred for consistent flavor and fewer additives but regular table salt can be used if properly dissolved.
- Pink curing salt contains sodium nitrite, necessary for the pink color and flavor of corned beef; omitting it changes color and taste.
- Brine the beef brisket refrigerated for 5 to 10 days, turning midway to ensure even curing.
- Corned beef can be simmered on the stovetop with the brine spices and broth, adding vegetables toward the end of cooking.
- Discard the brining liquid after curing; do not reuse it for cooking to avoid excessive saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 39g | 78% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 105mg | 35% |
| Sodium | 1059mg | 44% |
| Potassium | 1230mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 3960IU | 79% |
| Vitamin C | 50.3mg | 56% |
| Calcium | 138mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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