Corned Beef (Corn Your Own)

Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

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.

Ingredients Nutrition

Directions

  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.
Most Helpful

Love this recipe. Love it so much I posted it on my blog docaitta.blogspot.com 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.

Gourmand January 06, 2011

I made this for St. Patrick's Day and it was absolutely the best corned beef I ever had. (I happen to start with an awesome piece of small farm, grass fed brisket so I couldn't be terrible!) I used 2 3/4 cups of sea salt and added 1 Tbs hot pepper flakes to the brine and more peppercorns to the pot. I kept it in the fridge for 4 days and cooked it. FABULOUS! I had enough for dinner for the two of us and enough left over to make great Reubens using my homemade sauerkraut. Great recipe, Evelyn!

PeachyFreak March 26, 2010

This is a very good corned beef recipe. However when I went to school 60 hours was 2.5 days not 5 days, so this was about right time to brine the brisket. It is better than most corned beef that you can buy ay wally world or most stores. thanks for the recipe Evelyn

mr gene March 11, 2009