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Homemade Corned Beef

A delicious recipe for homemade corned beef, rich in flavor and nostalgia, perfect for family meals and gatherings.
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Prep Time 1 hour
Cook Time 3 hours
Total Time 18 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 gallon Water Essential for creating the brine.
  • 1 kg Beef Brisket Choose a well-marbled cut for tenderness.
  • 300 g Kosher Salt Essential for curing the meat.
  • 5 teaspoons Pink Curing Salt Ensures the pink color in corned beef.
  • 1/2 cup Brown Sugar Balances out the saltiness.
Spices
  • 1 tablespoon Allspice Berries Provides warm, aromatic flavor.
  • 1 tablespoon Mustard Seeds Adds crunch and tang.
  • 1 tablespoon Coriander Seeds Offers citrusy undertones.
  • 1 tablespoon Red Pepper Flakes For a hint of heat.
  • 1 tablespoon Black Peppercorns Elevates flavor.
  • 2 teaspoons Whole Cloves Deepens flavor.
  • 9 pods Cardamom Pods Adds unique sweetness.
  • 6 leaves Bay Leaves Completes flavor blend.
  • 2 teaspoons Ground Ginger Adds zing.
  • 1 stick Cinnamon Stick Rounds out spices.

Method
 

Preparation
  1. Toast and crush the spice blend: 1 tablespoon each of allspice berries, mustard seeds, coriander seeds, red pepper flakes, and black peppercorns. Add 2 teaspoons of whole cloves and 9 cardamom pods, crushing coarsely. Stir in 6 crumbled bay leaves, 2 teaspoons of ground ginger, and a broken cinnamon stick.
  2. Prepare the brine: In a large pot, combine 1 gallon of water, 300g kosher salt, 5 teaspoons of pink curing salt, and 1/2 cup of brown sugar. Stir in 3 tablespoons of your spice blend. Bring to boil, stirring to dissolve completely.
  3. Once cooled, refrigerate the brine.
Brining
  1. Once brine is chilled, submerge the brisket in a non-reactive container and cover it with brine. Refrigerate for 5-7 days, flipping daily.
  2. Test for proper curing after a week. Rinse brisket under cold water to remove excess salt.
Cooking
  1. Cover the cured brisket with fresh water and add remaining tablespoon of the spice blend. Bring to boil and simmer gently for about 3 hours until fork-tender at 195°F.
  2. Allow brisket to rest for 15 minutes before slicing against the grain.

Notes

Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat gently with a splash of cooking liquid.