Homemade Corned Beef

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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

Cooking Instructions:

  1. In a large stockpot, combine water, kosher salt, brown sugar, 2 tbsp. picking spices, pink curing salt and garlic.
  2. Bring to a simmer, stirring until salt and sugar are dissolved.
  3. Remove from heat; cool to room temperature, then refrigerate until chilled.
  4. Place one large oven roasting bag inside another.
  5. Place brisket inside both bags; pour in cooled brine.
  6. Seal bags pressing out as much air as possible, turn to coat the meat.
  7. Refrigerate 10 days, turning occasionally to keep meat coated.
  8. Remove brisket from brine, rinse thoroughly.
  9. Place in a Duch oven with water to cover.
  10. Add carrots, onions, celery and remaining pickling spices.
  11. Bring to a boil over high heat.
  12. Reduce the heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours.
  13. Serve warm or cool.
  14. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender I cooking liquid.
  15. To make ahead, refrigerate meat in cooking liquid several days; reheat in liquid.
Homemade Corned Beef

Looking for other Lutong Pinoy Recipes to try on? Feel free to check out our pork recipes, chicken recipes and desserts.

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