Home Cured Corned Beef
Transform your kitchen into a gourmet deli with this flavorful Home Cured Corned Beef recipe! By combining a rich brine infused with aromatic spices like coriander, mustard seeds, and cloves, you’ll create a tender, perfectly seasoned beef brisket that rivals store-bought versions. This DIY corning process requires just 20 minutes of prep and a few days of curing, allowing the beef to absorb every savory note. Slow-simmered to fork-tender perfection, this homemade corned beef can be served hot or cold, making it the ideal centerpiece for classic Reuben sandwiches, comforting hash, or a festive St. Patrick’s Day feast. Skip the preservatives and elevate your cooking with this satisfying, easy-to-make cured beef recipe that’s worth the wait!
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Recipe Information
Ingredients
- 5 pounds Beef brisket
- 1 gallon Water
- 1 cup Kosher salt
- 0.5 cup Sugar
- 1 teaspoon Pink curing salt (sodium nitrite)
- 1 tablespoon Whole coriander seeds
- 1 tablespoon Whole mustard seeds
- 1 tablespoon Black peppercorns
- 1 teaspoon Whole cloves
- 1 teaspoon Allspice berries
- 1 teaspoon Crushed red pepper flakes
- 3 leaves Bay leaves
- 4 cloves Garlic cloves, minced
- 1 item Large resealable plastic bag or non-reactive container
Instructions
In a large pot, combine water, kosher salt, sugar, and pink curing salt. Heat the mixture over medium heat, stirring occasionally, until the salt and sugar dissolve completely. Remove from heat and let cool to room temperature.
Once the brine has cooled, add the coriander seeds, mustard seeds, black peppercorns, cloves, allspice berries, crushed red pepper flakes, bay leaves, and garlic. Stir to combine.
Place the beef brisket into a large resealable plastic bag or a non-reactive container. Pour the brine mixture over the beef until it is fully submerged. Seal the bag or cover the container tightly. Place in the refrigerator.
Allow the brisket to brine for 5–7 days, turning it once a day to ensure even curing.
After curing, remove the beef from the brine and rinse it thoroughly under cold water. Pat it dry with paper towels.
To cook the corned beef, place it in a large pot and cover it with water. Add additional spices if desired, such as bay leaves and peppercorns.
Bring the pot to a boil, then reduce the heat to a simmer. Cover the pot and cook for approximately 3 hours or until the beef is tender and easily pierced with a fork.
Once cooked, remove the corned beef from the pot and let it rest for 10–15 minutes before slicing against the grain.
Serve hot or cold, and enjoy your homemade corned beef in your favorite dishes!
Nutrition Facts
Calories |
5745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.8 g | 355% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 2132 mg | 711% | |
| Sodium | 117696 mg | 5117% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 100.3 g | ||
| Protein | 671.1 g | 1342% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 600 mg | 46% | |
| Iron | 65.2 mg | 362% | |
| Potassium | 6803 mg | 145% | |
*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.
