Corned Beef Brisket from Scratch
Dive into the rich, savory tradition of homemade corned beef with this "Corned Beef Brisket from Scratch" recipe—a rewarding process that brings unparalleled flavor to your table. This recipe guides you through every step of brining and simmering a tender, perfectly seasoned brisket, using a fragrant mix of spices like coriander, mustard seeds, cloves, and allspice. The 5 to 7-day curing process ensures deep, authentic flavor, while slow cooking with carrots, onions, and bay leaves creates a melt-in-your-mouth texture. Ideal for holiday feasts, hearty dinners, or slicing for sandwiches, this homemade corned beef is a true culinary craft, free of preservatives and brimming with bold, homemade goodness. Embrace this step-by-step guide to create a centerpiece dish that’s as satisfying to make as it is to eat!
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 1 gallon Water
- 1 cup Kosher salt
- 1 cup Brown sugar
- 2 teaspoons Curing salt (pink salt or sodium nitrite)
- 1 tablespoon Coriander seeds
- 1 tablespoon Mustard seeds
- 1 tablespoon Black peppercorns
- 8 whole Cloves
- 1 tablespoon Allspice berries
- 4 whole Bay leaves
- 6 whole Garlic cloves
- 2 large Carrots
- 1 large Onion
Instructions
In a large pot, combine the water, kosher salt, brown sugar, and curing salt. Heat over medium-high heat until the salt and sugar are fully dissolved, then remove from heat and let cool completely.
Add the coriander seeds, mustard seeds, black peppercorns, cloves, allspice berries, crushed garlic, and bay leaves to the cooled brine. Stir to combine.
Place the brisket in a large airtight container or a heavy-duty resealable plastic bag. Pour the brine over the brisket, ensuring it is fully submerged. Cover and refrigerate for 5 to 7 days, turning the brisket once per day to ensure even curing.
After the curing process, remove the brisket from the brine and rinse thoroughly under cold water to remove excess salt. Discard the brine.
Fill a large pot with fresh water and place the rinsed brisket inside. Add the peeled and chopped carrots, quartered onion, and additional bay leaves for flavor. Bring to a gentle boil over medium-high heat.
Reduce the heat to a simmer, cover the pot, and cook the brisket for approximately 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.
Remove the brisket from the pot and allow it to rest for 10 to 15 minutes before slicing against the grain. Serve warm with vegetables or your preferred sides.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 15689 mg | 682% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 31.7 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 139 mg | 11% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 889 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
