Homemade corned beef is crazy easy to make. It’s essentially brisket that’s given a makeover by letting it linger in an easy brine with spices and then slowly braised until falling apart tender. Includes a variation for slow-cooker corned beef. Here’s how to make it.
Homemade Corned Beef Recipe
- 1 gallon water
- 1-1/2 cups kosher salt
- 11/2 cup packed brown sugar
- ¼ cup mixed pickling
- spices, divided
- 4 tsp. pick curing salt
- 4 garlic cloves, minced
- 2 oven roasting bags
- 1 fresh beef brisket (4 to 5 lbs.)
- 2 large carrots, chopped
- 2 medium onions, chopped
- 2 celery ribs, chopped
- In a large stockpot, combine water, kosher salt, brown sugar, 2 tbsp. picking spices, pink curing salt and garlic.
- Bring to a simmer, stirring until salt and sugar are dissolved.
- Remove from heat; cool to room temperature, then refrigerate until chilled.
- Place one large oven roasting bag inside another.
- Place brisket inside both bags; pour in cooled brine.
- Seal bags pressing out as much air as possible, turn to coat the meat.
- Refrigerate 10 days, turning occasionally to keep meat coated.
- Remove brisket from brine, rinse thoroughly.
- Place in a Duch oven with water to cover.
- Add carrots, onions, celery and remaining pickling spices.
- Bring to a boil over high heat.
- Reduce the heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours.
- Serve warm or cool.
- Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender I cooking liquid.
- To make ahead, refrigerate meat in cooking liquid several days; reheat in liquid.