Curing your own corned beef is easier than you think! The secret to this ultra-tender meat lies in a five-day brine.

Source: Better Homes and Gardens


Pickling Spice:
Corned Beef:


Pickling Spice
  • In a small bowl combine all ingredients. Set aside.

  • In a large pot combine the water, kosher and pink salts, garlic, brown sugar, and 1/4 cup Pickling Spice. Bring to a simmer, stirring until sugar is dissolved. Remove from heat. Let stand until room temperature. Transfer to a 2-gal. resealable plastic bag set in a large shallow pan.

Instructions Checklist
Instructions Checklist
Corned Beef:
  • Place brisket in bag; seal. Chill 5 days, turning occasionally.

  • Remove brisket from brine; rinse thoroughly. Transfer to an 8- to 10-qt. pot. Cover with fresh water. Place remaining Pickling Spice on a double-thick 8-inch square of 100% cotton cheesecloth. Bring up corners; tie with 100% cotton string. Add to pot with beef. Bring to boiling; reduce heat to low. Simmer, covered, 3 hours or until brisket is fork tender, adding cabbage, onion, and carrots the last 15 minutes. Remove spice bag; discard. Thinly slice corned beef. Serve with cabbage, onion, and carrots.

Corned Beef Sandwich Melt:

Spread inside of marble rye bread slices with Dijon-style mustard and thousand island dressing. Add sliced corned beef, shredded fontina cheese, and Pickled Onions*. Spread outside of sandwich with butter and cook in a skillet over medium heat until toasted, turning once. *Pickled Onions: In a medium saucepan place 1 cup of the corned beef cooking liquid, 1/2 cup cider vinegar, and 1 tablespoon sugar. Bring to boiling. Place 1 red onion, thinly sliced, in a medium heatproof bowl. Pour vinegar mixture over onions. Let stand at least 1 hour. Drain before using.Nutrition analysis per serving: 682 calories, 31 g protein, 40 g carbohydrate, 45 g total fat (24 g sat. fat), 153 mg cholesterol, 2 g fiber, 5 g total sugar, 20% Vitamin A, 2% Vitamin C, 1946 mg sodium, 14% calcium, 11% iron

Nutrition Facts

198 calories; 8 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 4 g monounsaturated fat; 55 mg cholesterol; 1064 mg sodium. 692 mg potassium; 14 g carbohydrates; 5 g fiber; 8 g sugar; 19 g protein; 0 g trans fatty acid; 6952 IU vitamin a; 59 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 78 mcg folate; 1 mcg vitamin b12; 88 mg calcium; 3 mg iron;

Reviews (2)

11 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe turned out wonderfully. I did the recipe with one 4 lb and one 5 lb piece of brisket and brined for 6 days. It fed 16 people with very little left over, though we made other sides as well. When brining, I used a big oven bag (meant for turkey) and squeezed the extra air out, then placed in a big rectangle baking tin. I cooked it a little longer since the meat was bigger than the original recipe. I also cut off a significant amount of fat from the top of the meat, before and after brining, though I'm not sure if that affected anything. I was worried about the meat being pink all the way through, but it was a lovely, bright red, uniform color. The cacophony of spices smelled and tasted great infused in the meat. The cabbage and carrots turned out great as well and weren't mushy. 5 stars!
Rating: 4 stars
The flavor of this corned beef was incredible. I brined my meat for 6 days yet the very center of the meat was still brown, the taste was not affected. Did not have the same texture of store brined corned beef, but was really delicious. I pressure cooked it for 90 minutes with a natural pressure release. We taste tested against a store bought flat cut, and the taste of this one won :-).