How to Make Corned Beef

Why You’ll Love This Recipe

Corned Beef is a savory, tender, and flavorful cured meat that’s a staple for St. Patrick’s Day, sandwiches, and hearty meals. Made by brining brisket in a spiced salt solution, this classic dish is surprisingly easy to prepare at home and delivers deep, rich flavor that store-bought versions can’t match.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef brisket (flat cut or point cut)waterkosher saltpink curing salt (Prague Powder #1 – optional for traditional color)brown sugarbay leaveswhole peppercornsmustard seedscoriander seedsclovescrushed red peppergarlic cloves (smashed)cinnamon stickallspice berriesoptional: fresh thyme or dill seeds

directions

In a large pot, combine water, kosher salt, brown sugar, pink curing salt (if using), and all spices.

Bring the mixture to a boil, stir to dissolve the salt and sugar, then remove from heat and let cool completely.

Place the brisket in a large food-safe container or heavy-duty zipper bag.

Pour the cooled brine over the brisket, making sure it is fully submerged.

Cover and refrigerate for 5–7 days, turning the brisket once daily to ensure even brining.

After brining, rinse the brisket thoroughly under cold water.

Place in a large pot and cover with fresh water. Add additional spices if desired.

Simmer gently for 3–4 hours until the beef is fork-tender.

Slice against the grain and serve warm or chilled.

Servings and timing

This recipe yields approximately 6–8 servings.Preparation time: 20 minutesBrining time: 5–7 daysCooking time: 3–4 hoursTotal time: 5–7 days + 4 hours

Variations

Add beer to the cooking liquid for extra flavor.

Include carrots, potatoes, and cabbage in the final hour of simmering.

Use maple syrup or molasses instead of brown sugar for a unique twist.

Smoke the corned beef after simmering for a pastrami-style finish.

Add juniper berries or orange peel to the brine for depth.

storage/reheating

Store cooked corned beef in the refrigerator for up to 4 days.Slice and reheat gently in broth or steam for best results. Freeze cooked slices for up to 2 months.

FAQs

What is pink curing salt?

It’s a nitrate-based salt that helps preserve the meat and gives corned beef its pink color.

Can I make it without pink salt?

Yes, but the meat will be more gray in color—still tasty and safe to eat.

Can I use a different cut of beef?

Brisket is traditional, but chuck roast or round can be used as substitutes.

Is it salty?

Yes, but rinsing and simmering in fresh water balances the flavor.

How do I slice corned beef?

Always slice against the grain for the most tender texture.

Can I pressure cook it?

Yes, cook on high pressure for about 90 minutes with a natural release.

How long should I brine it?

At least 5 days, but 7 days develops deeper flavor.

Do I need to weigh the brisket down in the brine?

Only if it floats—use a plate or zip bag filled with water.

Can I reuse the brine?

No, always discard used brine for food safety.

What’s the difference between corned beef and pastrami?

Pastrami is typically smoked and rubbed with spices after brining, while corned beef is boiled or simmered.

Conclusion

Making Corned Beef at home is a rewarding process that results in tender, flavorful meat perfect for sandwiches, dinners, or special occasions. With just a few ingredients and some patience, you’ll enjoy a classic dish that’s far more delicious than any store-bought version.

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