Corned Beef (Corn Your Own)

READY IN: 4hrs 10mins
Recipe by evelynathens

The traditional Irish dish - just in time for St. Paddy's Day! This requires 48-60 hours curing time in your fridge, but you get great-tasting corned beef in the end.

Top Review by Gourmand

Love this recipe. Love it so much I posted it on my blog so others can love it too. It is clearly credited to you, with a link back to this page. Thanks again. Will definitely make this corned beef again.

Ingredients Nutrition


  1. Trim all but ¼ inch of fat from meat.
  2. Wash and pat dry.
  3. Rub with ¼ cup salt.
  4. In large saucepan, heat water, salt and sugar and stir to dissolve.
  5. Place beef in large glass bowl and pour salted water over.
  6. Add 2 bay leaves, 8 peppercorns, 2 tsps pickling spice and 2 garlic cloves.
  7. Place weighted plate over so meat is completely immersed.
  8. Refrigerate 48-60 hours.
  9. Remove meat and rinse thoroughly.
  10. Place in large saucepan and cover with boiling water.
  11. Add remaining bay leaves, peppercorns, pickling spice and garlic.
  12. Cover and simmer for 4 hours, or until meat is tender.
  13. Serve hot with boiled potatoes and cabbage or cool the brisket and slice thinly to serve with rye bread and mustard.

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