📝 About This Recipe
Transform a humble beef brisket into a tender, ruby-red masterpiece using the time-honored tradition of wet-brining. This recipe balances the deep warmth of toasted pickling spices with a precise salt-cure, resulting in a succulent texture that far surpasses any store-bought alternative. Whether it's the centerpiece of a festive feast or the star of a towering Reuben sandwich, this corned beef celebrates the patient art of the cure.
🥗 Ingredients
The Meat
- 4-5 pounds Beef Brisket (flat cut preferred, with a thin fat cap intact)
The Brine Base
- 1 gallon Water (filtered)
- 1 1/2 cups Kosher Salt (do not use table salt)
- 4 teaspoons Pink Curing Salt (Prague Powder #1) (essential for color and safety; do not omit)
- 1/2 cup Brown Sugar (packed)
- 1/4 cup Honey (for a mellow floral sweetness)
Pickling Spice Blend
- 2 tablespoons Black Peppercorns (whole)
- 2 tablespoons Mustard Seeds (yellow or brown)
- 1 tablespoon Coriander Seeds (whole)
- 1 tablespoon Red Pepper Flakes (adjust for desired heat)
- 1 tablespoon Allspice Berries (whole)
- 1 teaspoon Whole Cloves
- 8 pieces Cardamom Pods (cracked)
- 4-5 pieces Bay Leaves (crumbled)
- 1 piece Cinnamon Stick (broken into shards)
- 1 inch Ginger (fresh, sliced into coins)
The Simmering Liquid
- 1 large Yellow Onion (quartered)
- 2 large Carrots (roughly chopped)
- 4-5 cloves Garlic (smashed)
👨🍳 Instructions
-
1
In a small dry skillet over medium heat, toast the peppercorns, mustard seeds, coriander, allspice, cloves, and cardamom until fragrant, about 2 minutes. This awakens the essential oils.
-
2
In a large stockpot, combine the water, kosher salt, pink curing salt, brown sugar, honey, and the toasted spices. Add the bay leaves, cinnamon, and ginger.
-
3
Bring the brine to a boil, stirring until the salts and sugars are fully dissolved. Remove from heat and let it cool completely to room temperature, then refrigerate until chilled.
-
4
Place the brisket in a large, non-reactive container (glass or food-grade plastic) or a heavy-duty gallon-sized vacuum bag. Pour the cold brine over the meat, ensuring it is completely submerged.
-
5
Weight the meat down with a heavy plate if necessary to keep it under the liquid. Cover and refrigerate for 5 to 7 days, turning the meat once every 24 hours to ensure an even cure.
-
6
After the curing period, remove the brisket from the brine. Rinse it thoroughly under cold running water to remove excess surface salt. Discard the brine.
-
7
Place the rinsed brisket in a clean, large pot. Add the quartered onion, chopped carrots, and smashed garlic. Cover the meat with fresh water by at least 2 inches.
-
8
Bring the pot to a gentle boil, then immediately reduce the heat to a very low simmer. Cover the pot with a tight-fitting lid.
-
9
Simmer gently for 3 to 4 hours, or until the meat is fork-tender but not falling apart. Avoid a rolling boil, as high heat will toughen the muscle fibers.
-
10
Once tender, remove the brisket from the liquid and let it rest on a cutting board for at least 15-20 minutes. This allows the juices to redistribute for a moist result.
-
11
Locate the grain of the meat and slice the brisket against the grain into 1/4-inch thick slices. This is crucial for a tender bite.
💡 Chef's Tips
Always use Pink Curing Salt #1 (Sodium Nitrite) to achieve the classic red color and prevent spoilage during the long brine. If you find the meat too salty after rinsing, soak it in fresh cold water for 1 hour before cooking to leach out extra sodium. Never boil the meat aggressively; a gentle 'smile' on the surface of the water ensures the most tender texture. For the best sandwiches, chill the cooked brisket overnight before slicing thinly with a mandoline or sharp carving knife. Save the cooking liquid! It's a flavorful base for boiling cabbage and potatoes to serve alongside the beef.
🍽️ Serving Suggestions
Serve thick slices alongside buttery boiled cabbage, glazed carrots, and smashed red potatoes. Layer thin slices on toasted rye bread with Swiss cheese, sauerkraut, and Russian dressing for a world-class Reuben. Pair with a cold, crisp Irish Stout or a peppery Gewürztraminer wine to balance the salt and spice. Serve with a side of coarse-grain Guinness mustard or freshly grated horseradish cream for an extra kick. Dice leftovers and fry with onions and parboiled potatoes for a decadent Corned Beef Hash the next morning.