Classic Homemade Corned Beef
This Classic Corned Beef Brisket is tender and flavor packed. It's delicious on its own or used to make unbeatable sandwiches!
Servings: 16 servings
Equipment
- Large vessel for beef to brine in
Ingredients
For the brine:
- 10 lb beef brisket trimmed of thickest fat with point removed
- 4 bay leaves
- 3 whole cloves garlic
- 1 Tbsp black peppercorns
- ½ cup brown sugar
- 3/4 cup salt
- 1 Tbsp pink curing salt (Prague Powder #1)
- ¼ cup pickling spices
- 2 tsp ground allspice
- Water
To cook the corned beef:
- 1 cinnamon stick
- 1 tsp mustard seeds
- 2 Tbsp black peppercorns
- 2 bay leaves
- Water
Instructions
For the brine:
- Trim brisket of thick visible fat. It's ok if fat is still visible: this will only add flavor. However, there will likely be areas with excessive fat. Simply use a paring knife to remove this.
- Add all the spices to your vessel. You'll want something that will allow the brisket to be completely submerged in the liquid. Add water and stir the mixture: you want the sugar and salt to dissolve as mush as possible.
- Add the brisket, adding more water to complete cover it. If the brisket is exposed to air, there is risk that mold could form. Place a heavy plate or bowl on top of the brisket to hold it down, if necessary.
- Allow beef to brine in the refrigerator for 7 days. Check it every so often to ensure it is fully submerged.
To cook:
- Once brisket is ready to cook, remove from the brine and rinse off. Place in a large stock pot large enough to hold it.
- Top with brining ingredients, and top with enough water to cover the brisket. Bring to a boil then reduce the heat to a simmer.
- Cook the brisket for about 3 hours, until the meat is tender and flakes easily.
- Remove from the cooking liquid and allow to sit for about 5-10 minutes. Using a sharp knife, cut thick slices of the meat.