Corned Beef Brisket

READY IN: 3hrs 30mins
Recipe by Judy-Jude

A delicious corned beef recipe that will cure in the brine for three weeks. A dear friend tried to help me duplicate my lost family recipe. I select medium size onions and potatoes for this and I don't cut or peel the potatoes. This recipe came out delicious and my company loved the flavor of the corned beef brisket.

Top Review by Andi of Longmeadow

I brined this for the exact time as required, using this method completely. This is so easy, I never realized how easy and delicious this can be! I waiting the full three weeks, checked on this every so often. I would stir this brine a bit, when checking, and re/submerged the brisket into the brine using a plate on top that kept (over turned the plate) the brisket completely into the brine. On the day after the bringing was completed, I cooked with cabbage, onion, carrots, for about 3 hours, then took the the brisket, the vegetables, and some of the juice and put it in the over to brown a bit for 1/2 hour at 350. Took brisket off pan, removed liquid/grease until 2 tablespoons were left, added 1 cup of water or broth, heated,, and added 1 tablespoon of corn-starch (mixed first in 1 tablespoon of cold water to a slurry) and mixed this whole combo into to thick the gravy! Great, and I am so glad I was able to try this~ Thank you!

Ingredients Nutrition


  1. Fill 4 quart crock or plastic bag with 2 quarts water. (use any type of non-metallic container) Dissolve brown sugar in additional 1/4 cup warm water. Add Kosher salt and vinegar, stir to dissolve and add remaining ingredients. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks.
  2. After 3 weeks, remove brisket and rinse. Add to 8-10 quart pot, (depending on the amount of vegetables you will use) fill with water and add 1 teaspoon mustard seeds, 1 teaspoon peppercorns, 3 cloves garlic, smashed, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon Kosher salt and 1 Tablespoon of pickling spice. Bring to a boil, cover and simmer for 3 hours or until tender. Add (whole, unpeeled) potatoes, carrots and onions, turnips and parsnips, if desired. Continue to simmer covered for 15 minutes. Add cabbage wedges, simmer additional 6-10 minutes or until cabbage is soft and tender.
  3. Serve with nice mustard and a horseradish sauce.

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