Corned Beef

I love everything about homemade Corned Beef, especially how tender and flavorful it turns out. It’s really rich and savory with all those pickling spices and garlic, plus a little hint of sweetness. Those crusty, caramelized edges are my favorite part. Every bite melts in your mouth and tastes so much better than store-bought.

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I make this for St. Patrick’s Day, Sunday family dinners, and potlucks because it’s the kind of dish that looks like you worked all day, even though most of it is hands-off. It feeds a crowd easily, and leftovers make great sandwiches or hash. The brining takes a few days, but most of that is just waiting. Store in the fridge for up to 5 days or freeze for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Corned Beef with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making corned beef from scratch takes patience, but the hands-on time is minimal, and the results beat anything you’ll buy at the store.

Make the Brine

Combine the water, kosher salt, brown sugar, pickling spice packet blend, pink salt, and the smashed whole cloves of garlic in a large pot.

The pink curing salt is what gives corned beef its characteristic pink color and helps preserve the meat during the long brining period. You can also make your own spice mix with mustard seeds, coriander seeds, black peppercorns, allspice berries, and bay leaves.

Bring the spice mixture to a boil over medium-high heat, stirring occasionally until the salt and sugar dissolve completely. You’ll know it’s ready when the liquid is clear with no large grains or grainy bits at the bottom.

Remove the pot from the heat and let the brine cool to room temperature before using it. Pouring hot brine over raw meat can start cooking it prematurely and create food safety issues, and nobody wants that.

Brine the Brisket

Place your 5 pounds of beef brisket in a large food-safe brining bag or a nonreactive glass or food-grade plastic container. You may leave about ¼ inch of fat cap on the brisket to keep the meat moist, but trim excess fat that won’t render properly.

Pour the cooled brine over the brisket and make sure it’s completely submerged. If the meat floats, weigh it down with a ceramic pie weight or a sealed bag filled with water.

Cover tightly and refrigerate for 5 to 10 days, flipping the brisket once halfway through. The longer you brine, the more pronounced the flavor and color will be. After brining, remove the brisket using a slotted spoon and discard the liquid.

Rinse the meat briefly under cold water to remove excess salt from the surface before cooking. Use paper towels to pat dry the rinsed brisket before adding it to the hot oil so it browns properly instead of steaming in its own moisture.

Sear the Meat

Lightly grease a large Dutch oven with olive oil and heat it over medium heat until the oil shimmers. Add the brisket and sear it on both sides until you see a golden-brown crust forming, about 4 to 5 minutes per side.

The searing step adds depth of flavor and creates a beautiful exterior that contrasts with the tender interior once it’s cooked through. To boost richness, feel free to add strips of chopped bacon for extra smoky depth that layers beautifully with the pickling spices.

Simmer Until Tender

Pour in the beef broth or water and sprinkle the tablespoon of pickling spice blend directly into the liquid. You may add heat if desired with 1 teaspoon red pepper flakes for a subtle kick that complements the pickling spices without overpowering the meat.

Bring everything to a boil, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for 3 hours to 3½ hours until fork-tender.

The brisket is done when you can slide a fork into the thickest part with almost no resistance, and the internal temperature reads between 190°F and 200°F on a digital meat thermometer.

If you’re not sure, err on the side of longer cooking, as brisket becomes more tender the longer you leave it on a low simmer.

Rest and Slice

Remove the cooked corned beef from the pot and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for 15 to 20 minutes. This resting period allows the juices to redistribute throughout the meat so they don’t all run out when you slice.

Slice thinly across the grain using a sharp carving knife. Cutting against the grain shortens the muscle fibers and makes each bite more tender.

Transfer slices to a serving platter with a small bowl of your favorite sauce, then serve fresh and enjoy!

If you’re bringing corned beef to a potluck or party, slice it after it’s rested and arrange the slices in a single layer in a shallow dish. Pour a bit of the cooking liquid over the meat to keep it moist during transport.

Cover tightly with foil and place the dish in an insulated carrier to maintain warmth for up to 2 hours.

How to Store Leftovers

Let the corned beef cool to room temperature before storing. Wrap it tightly in plastic wrap or place sliced pieces in an airtight container in the fridge for up to 5 days. The meat stays juicier if you store it unsliced and cut pieces as needed.

To freeze, wrap the whole brisket in plastic wrap and foil, then freeze in a large freezer bag for up to 3 months. You can also flash-freeze slices in a single layer on a freezer-safe sheet pan instead for about 1 hour first, so they don’t stick together in one frozen block.

Thaw overnight in the fridge and reheat gently in a covered dish in the oven, microwave, or on the stovetop with a splash of broth to restore moisture.

What to Serve With Corned Beef

It pairs beautifully with boiled or roasted vegetables like cabbage wedges, potatoes, and carrots for a traditional Irish-American meal. I also love serving it with tangy mustard, rye bread, and pickles for building sandwiches at the table. The rich, salty meat balances well with sharp flavors like horseradish sauce or whole grain mustard.

You can also chop leftovers for corned beef hash with crispy potatoes and fried eggs, pile it high on marble rye with Swiss cheese and sauerkraut for Reubens, or toss it into cabbage soup for extra protein. The bold flavor stands up well to strong accompaniments without getting lost.

More Easy Recipes for You to Try at Home

Here are more Irish recipes perfect for St. Patrick’s Day or any cozy night you’re craving a comforting homemade meal.

• Irish Stew
• Shepherd’s Pie
• Irish Apple Cake