Homemade Corned Beef

Loaded with flavor and easy to make, you'll never go back to store bought corned beef again.


Units Scale

The pickling spices

  • 1 cup Kosher Salt
  • 1/2 cup Brown Sugar
  • 2 TBS Pink Curing Salt (*Optional*)
  • 1 tsp Mustard Seeds
  • 1 tsp Black Peppercorns
  • 1 tsp Coriander - ground
  • 1/2 tsp Nutmeg -grated
  • 1/2 tsp Ginger- ground
  • 1/4 tsp Clove- ground
  • 8 Whole All-spice berries
  • 12 Whole Juniper berries
  • 2 Bay leaves
  • 1 Cinnamon Stick

The corned beef

  • Water
  • 5 lbs Beef Brisket
  • 1 Med Onion (Diced)
  • 2 Carrots (Diced)
  • 2 Celery Stalks (Diced)


  1. In a large bowl combine the pickling spices and cover with hot water to dissolve the salt and sugar. Once dissolved add in a few cups of cold water to cool the mixture.
  2. Place the brisket in a large container or large seal-able bag. Pour the pickling liquid over the brisket and add cold water till the brisket it covered by 1 inch.
  3. Let this brine for 7 to 10 days (longer equals more flavor), turning the brisket daily to stir up the brine and insure it's fully submerged.
  4. After 7 to 10 days remove the brisket and rinse thoroughly with cold water.
  5. Place the Brisket in a large cast iron pot, add the onion, carrots, and celery, and cover by 1 inch with fresh water.
  6. Bring this to a boil over med-high heat, then reduce to med-low, cover and let it gently simmer for 2 1/2 to 3 hours, until the meat is fork tender.
  7. Slice against the grain and serve.


You can reserve some of the cooking liquid (not brine liquid) and use it to flavor other dishes. I love using it to saute cabbage as a side dish.

Keywords: Beef, Gluten free