Corned Beef

Total Time:
243 hr 20 min
Prep:
20 min
Inactive:
240 hr
Cook:
3 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 quarts water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoons saltpeter
  • 1 cinnamon stick, broken into several pieces
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves, crumbled
  • 1/2 teaspoon ground ginger
  • 2 pounds ice
  • 1 (4 to 5 pound) beef brisket, trimmed
  • 1 small onion, quartered
  • 1 large carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
Directions

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.


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4.6 111
I thought this was easy and the flavor was really good. However - by beef turned out tough! No inedible tough but tough enough. I was hoping to have it perfect for St. Patrick's Day this year... does anyone have any suggestions as to why? I followed the directions exactly but I was wondering if maybe it cooked to long? Or not long enough? (I used a slightly smaller brisket because there's only two of us and cooked it for about 2 hours and 15 minutes). Or perhaps it was too hot? Any help would be appreciated.<br /> item not reviewed by moderator and published
Where's the recipe for cabbage? After seeing this show A.B. had a GREAT way to cook/Braise cabbage that included apple cider vinegar and sugar that really WOWed the family! ....Where is the recipe for the cabbage? item not reviewed by moderator and published
For those of us who have a bad reaction (I get awful migraines) from nitrites, that is what saltpeter is. Sigh. I do miss a good corned beef!! item not reviewed by moderator and published
It's wonderful and so doable! I have made it for my annual St. Patrick Day party two years now. The flavor is incomparable, it's so fresh - I am unable to eat commercially corned beef now. This year, there was only time to brine the beef for 8 days - it still had plenty of good flavor. And it makes the best corned beef hash and Reuben sandwiches with the leftovers. item not reviewed by moderator and published
Can anyone tell me if they have tried this with a leg (or any other cut of lamb). I recently stopped eating beef and the corned beef is something I cannot find a comparable substitute so I would like to try making myself. What spices would I adjust or sub. item not reviewed by moderator and published
Will reducing the curing time to 5 days still produce the desired result? I made this last year and forgot it required 10 days when I purchased my brisket this week. item not reviewed by moderator and published
This comes up under "Alton Brown pastrami" searches. But I have found it is a tad too salty if you aren't performing the boil step like you would for a corn beef. I'm going try a two do rinse in ice water before smoking this time. item not reviewed by moderator and published
This recipe is a keeper for me. I just cooked my beef Thursday, it was delicious. I thought the seasoning was perfect. I didn't use the saltpeter so the meat did look dull, but I was expecting that and it's not an issue for me. Now I'll search for a corned beef hash recipe for Sunday's breakfast! item not reviewed by moderator and published
Lots of harsh food powder ingredients to make corn beef wow ! i will reduce the harsh food powder ingredients and add dry sweet brooms with a little bit of apricot mmmmmmmmmmmmm it will taste much better awesome!! item not reviewed by moderator and published
Came out great. I got the pink salt off Amazon. I made the recipe except for the spices I just used pickling spice. Then I did add a couple of sticks of cinnamon. The cinnamon is really good in this recipe. I cured mine for a week and cooked it- came out great. I weighed mine down with a canning jar I filled with water. Worked great. Much better than pre-made. Then I just cooked mine in a wee bit of water after i drained it in the crockpot. After it was done, I added the cabbage for about 15 more minutes on high. I didn't use celery b/c I didn't have any. item not reviewed by moderator and published
Sandra, leave out the saltpeter. I never use it and I get rave reviews and family requests for this corned beef when people come to visit. And, when you tell people your corned beef is brown instead of pink because you leave out the nitrates/nitrites they are even more impressed. item not reviewed by moderator and published
I did it for 8 days with good results. item not reviewed by moderator and published
If I were to make this with lamb, I would first use shoulders instead of leg, as shoulder is lot less gamey. I would also double up on Cinnamon, and add 4 to 6 cloves of garlic, crushed. That should eliminate some of the lamb smell and help disguise the cut to be more beefy. item not reviewed by moderator and published
Wha??? item not reviewed by moderator and published
What in God's name are you talking about?? item not reviewed by moderator and published
Ha item not reviewed by moderator and published
@ Kevin French + jimmyfizz88- she's talking about the saltpeter I imagine. Won't get the pretty pink colour by removing it from the ingredient list but it'll still taste yummy. item not reviewed by moderator and published
What grain of pink salt did you use? Looks like fine grain may be the best choice but it also comes in extra fine grain. I've also read you should use 1 teaspoon fine grain per 5 pounds of beef. Alton's recipe calls for 2 tablespoons. Did you use the full 2 tablespoons I want to make sure I don't oversalt the beef. item not reviewed by moderator and published

This recipe is featured in:

St. Patrick's Day