📝 About This Recipe
This artisanal approach to corned beef elevates a humble cut of brisket into a masterpiece of preservation and flavor through a patient seven-day brining process. By curing the meat yourself, you control the balance of warm spices like toasted cinnamon, cloves, and piquant mustard seeds, resulting in a tender, rosy-pink interior that puts store-bought versions to shame. It is a labor of love that honors the traditional method of 'corning' meat with salt crystals, yielding a succulent texture perfect for festive dinners or the ultimate deli-style sandwich.
🥗 Ingredients
The Brine Base
- 1 gallon Water (filtered preferred)
- 1 1/2 cups Kosher salt
- 4 teaspoons Pink curing salt (Prague Powder #1) (essential for color and safety)
- 1/2 cup Brown sugar (packed)
- 1/4 cup Honey (for a mellow sweetness)
Signature Pickling Spice
- 2 pieces Cinnamon sticks (crushed)
- 2 tablespoons Mustard seeds (yellow or brown)
- 1 tablespoon Coriander seeds (whole)
- 1 tablespoon Black peppercorns (whole)
- 1 tablespoon Allspice berries (whole)
- 1 teaspoon Whole cloves
- 1 teaspoon Juniper berries (optional, for earthy depth)
- 3-4 pieces Bay leaves (crumbled)
- 1 inch Ginger (sliced into coins)
The Meat and Aromatics
- 4-5 pounds Beef brisket (flat cut, with some fat cap remaining)
- 5 cloves Garlic (smashed)
- 1 large Yellow onion (quartered for the cooking stage)
- 2 large Carrots (roughly chopped)
👨🍳 Instructions
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1
In a large pot, combine 1/2 gallon of the water with the kosher salt, pink curing salt, brown sugar, honey, garlic, and all the pickling spices (cinnamon through ginger).
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2
Bring the mixture to a simmer over medium heat, stirring constantly until the salts and sugars are fully dissolved. Remove from heat immediately.
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3
Add the remaining 1/2 gallon of cold water to the pot to help cool the brine down. Refrigerate the brine until it is completely chilled (below 40°F/4°C) before adding the meat.
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4
Trim any excessive fat from the brisket, leaving about a 1/4-inch layer for flavor. Place the brisket in a large, non-reactive container or a heavy-duty gallon-sized vacuum bag.
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5
Pour the chilled brine over the brisket. If using a container, place a heavy plate on top of the meat to ensure it stays completely submerged.
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6
Seal the container and refrigerate for 5 to 7 days. Flip the brisket once every 24 hours to ensure the cure penetrates evenly from all sides.
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7
After the curing period, remove the brisket from the brine. Rinse it thoroughly under cold running water to remove excess surface salt and clinging spices.
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8
Place the rinsed brisket into a large Dutch oven. Add the quartered onion, carrots, and enough fresh water to cover the meat by at least 2 inches.
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9
Bring the liquid to a very gentle boil, then immediately reduce the heat to a low simmer. Cover the pot tightly.
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10
Simmer for 3 to 4 hours, or until the meat is fork-tender. Do not rush this; a low temperature ensures the collagen breaks down without making the meat tough.
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11
Once tender, remove the brisket from the liquid and let it rest on a cutting board, loosely tented with foil, for 15-20 minutes.
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12
Slice the corned beef thinly against the grain to ensure maximum tenderness. Serve warm with the cooking vegetables or use for sandwiches.
💡 Chef's Tips
Always use Prague Powder #1 (pink curing salt) to prevent spoilage during the long brine and to achieve that classic red color. Ensure the brine is ice-cold before adding the raw meat to prevent any bacterial growth. If the meat feels too salty after rinsing, you can soak it in fresh cold water for 30 minutes before cooking. For the most tender results, keep the cooking liquid at a 'lazy simmer'—bubbles should just barely break the surface. When slicing, look closely for the direction of the muscle fibers and cut perpendicular to them; slicing with the grain results in a stringy texture.
🍽️ Serving Suggestions
Serve traditionally with boiled buttery cabbage, steamed red potatoes, and glazed carrots. Stack thin slices high on toasted marble rye with sauerkraut, Swiss cheese, and Russian dressing for a world-class Reuben. Pair with a side of coarse-grained Guinness mustard or a sharp horseradish cream sauce. Leftovers are best served as a crispy Corned Beef Hash with diced potatoes and poached eggs. Enjoy with a cold Irish dry stout or a crisp hard cider to cut through the richness of the beef.