Corned Beef Brisket - from Scratch

READY IN: 172hrs
Recipe by EdsGirlAngie

Plan ahead about a week ... you won't be sorry. This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won't care -- and it's healthier this way.

Top Review by Dee Licious

My DH made this for our annual St Paddy's day party and it was a hit! It was a little dry but that may be because we didn't use a big enough pot (it was a tight fit for the 8lb brisket). When the beef was done he removed it from the simmering liquid and threw in a quartered onion, 3 heads of cabbage (quartered), and potatoes (halved). These were some of the BEST potatoes I've ever had - I'd make the simmering liquid again just to cook veggies!!! Thanks for a great recipe!

Ingredients Nutrition


  1. Combine all of the brine ingredients and bring to a boil, then cool.
  2. In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
  3. Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
  4. After the 6 to 7 days, remove brisket from the brine and discard the brine.
  5. Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
  6. Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
  7. Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!

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