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A plate of sliced cooked corned beef brisket is served with a small bowl of gravy or sauce on the side.

Corned Beef

Homemade Corned Beef is my go-to for special occasions and family dinners. It's fork-tender with beautifully caramelized edges, and every slice is savory and packed with warm spice notes from the brine. I make it for St. Patrick's Day, potlucks, and Sunday dinners because it feeds a crowd and makes amazing leftovers for sandwiches and hash. Store in the fridge for up to 3 days or freeze for up to 3 months.
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Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
Brining Time: 10 days
Total Time: 10 days 3 hours 55 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Irish
Keyword: Corned Beef, Corned Beef Recipe, Homemade Corned Beef, Homemade Corned Beef Recipe
Servings: 12
Calories: 344kcal
Author: Mandy Applegate

Ingredients

Brine:

  • 2 quarts water
  • 1 cup kosher salt
  • ½ cup brown sugar
  • ⅓ cup pickling spice blend
  • 1 teaspoon pink curing salt
  • 4 garlic cloves smashed

Cooking:

  • 5 pounds beef brisket
  • 4 cups beef broth or water
  • 1 tablespoon pickling spice blend
  • Olive oil for greasing the pot
US Customary - Metric

Instructions

Brine Preparation:

  • In a large pot, combine the water, kosher salt, brown sugar, pickling spice blend, pink curing salt, and garlic cloves.
    2 quarts water, 1 cup kosher salt, ½ cup brown sugar, ⅓ cup pickling spice blend, 1 teaspoon pink curing salt, 4 garlic cloves
  • Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
  • Remove from heat and allow the brine to cool completely to room temperature.
  • Place the beef brisket into a large non-reactive container or a sealable food-safe bag.
    5 pounds beef brisket
  • Pour the cooled brine over the brisket, ensuring it is fully submerged.
  • Cover tightly and refrigerate for 5 to 10 days, turning the brisket once halfway through the brining time.
  • After brining, remove the brisket from the liquid and discard the brine. Rinse the brisket briefly under cold water before cooking.

Cooking (Stovetop Method):

  • Lightly grease a large Dutch oven with olive oil and place it over medium heat.
    Olive oil
  • Add the brisket and sear on both sides until lightly browned.
  • Add the beef broth and sprinkle in 1 tablespoon of pickling spice blend.
    4 cups beef broth, 1 tablespoon pickling spice blend
  • Bring to a boil, then reduce the heat to low. Cover and simmer gently for 3 hours to 3½ hours, or until fork-tender.
  • The brisket is done when the internal temperature reaches 190°F to 200°F (93°C)
  • Remove from the pot, cover loosely with foil, and let rest for 15 to 20 minutes.
  • Slice thinly across the grain and serve.

Video

Notes

Here are my best tips for making perfect corned beef at home.
Use pink curing salt: This ingredient is essential for authentic color and flavor, and you can't substitute regular salt or skip it entirely without affecting the final result.
Weigh down the brisket: If the meat floats above the brine, use a heavy plate or sealed bag filled with water to keep it fully submerged throughout the brining period.
Don't skip the sear: Browning the brisket before simmering adds a caramelized crust that deepens the overall flavor of the finished corned beef.
Check for meat tenderness: The meat is ready when a fork slides in easily and the internal temperature reaches 190°F to 200°F, which breaks down the tough connective tissue into gelatin.
Slice against the grain: Look for the direction of the muscle fibers and cut perpendicular to them so each slice is tender instead of chewy.
Store properly: Wrap cooled corned beef tightly with plastic wrap or flash-freeze slices on a baking sheet until frozen solid to prevent sticking, then store in the fridge in an airtight container for up to 5 days or freeze in freezer bags for up to 3 months. Thaw and reheat.

Nutrition

Calories: 344kcal | Carbohydrates: 12g | Protein: 41g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 117mg | Sodium: 9934mg | Potassium: 839mg | Fiber: 1g | Sugar: 9g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 4mg
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