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Corned Beef: Tender & Flavorful Homemade Recipe

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Corned Beef is a tender and flavorful brisket cured in a seasoned brine and cooked low and slow until perfectly juicy. This classic comfort food is ideal for family dinners, sandwiches, or hearty traditional meals.

Ingredients

Scale
  • 4–5 lb beef brisket (flat or point cut)
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tablespoon pink curing salt (optional)
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 4 garlic cloves, smashed
  • 4–5 quarts water (enough to fully submerge brisket)

Instructions

  1. In a large pot, combine water, kosher salt, brown sugar, and spices. Heat gently until the salt dissolves, then cool completely.
  2. Place the brisket in a large container and pour the cooled brine over it, ensuring the meat is fully submerged.
  3. Cover and refrigerate for 5–7 days, turning the brisket daily for even curing.
  4. After curing, remove the brisket and rinse thoroughly under cold water.
  5. Place the brisket in a large pot and cover with fresh water.
  6. Bring to a gentle simmer and cook for 3–4 hours, until fork-tender (internal temperature 190–200°F).
  7. Remove from heat and let rest for 15 minutes before slicing.
  8. Slice against the grain and serve warm.

Notes

  • Flat cut brisket slices neatly, while point cut offers more marbling and flavor.
  • Always cook corned beef low and slow for best tenderness.
  • Slice against the grain to ensure tender bites.
  • Leftover corned beef can be refrigerated for up to 4 days or frozen for up to 2 months.
  • Add cabbage, carrots, and potatoes during the last hour of cooking for a complete meal.

Nutrition

Find it online: https://recipeeasily.com/corned-beef/