Marinated Brisket of Beef for Corned Beef
Transform your kitchen into a deli-style haven with this Marinated Brisket of Beef for Corned Beef recipe—a mouthwatering celebration of robust flavors and time-honored techniques. This recipe features a rich brine infused with aromatic spices, including black peppercorns, coriander seeds, mustard seeds, and allspice berries, creating the perfect balance of savory and tangy notes. The beef brisket soaks in this flavorful bath for 5 to 7 days, ensuring every bite is tender and deeply seasoned. With a simple simmering process that yields fork-tender meat, this homemade corned beef is perfect for Saint Patrick’s Day feasts, hearty sandwiches, or cozy family dinners. Whether you’re a seasoned chef or a culinary explorer, this recipe makes the art of brining approachable and rewarding.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 8 cups water
- 1 cup kosher salt
- 0.5 cup brown sugar
- 2 teaspoons pink curing salt (optional)
- 2 tablespoons whole black peppercorns
- 1 tablespoon whole coriander seeds
- 1 tablespoon whole mustard seeds
- 0.5 tablespoon allspice berries
- 6 pieces whole cloves
- 3 pieces bay leaves
- 1 teaspoon crushed red pepper flakes
- 4 pieces garlic cloves, smashed
- 4 cups cold water
Instructions
In a large pot, combine 8 cups of water, kosher salt, brown sugar, pink curing salt (if using), and all the spices (peppercorns, coriander seeds, mustard seeds, allspice berries, whole cloves, bay leaves, and crushed red pepper flakes). Stir to dissolve the salts and sugar, then bring to a boil over medium-high heat.
Once the brine mixture reaches a boil, reduce the heat and simmer for 5 minutes to allow the flavors to meld. Remove the pot from the heat and let the brine cool to room temperature.
Once cooled, stir in the 4 cups of cold water to ensure the brine is completely chilled. This step is crucial to maintain the meat's freshness.
Place the beef brisket in a large, food-safe container or a sealable plastic brining bag. Pour the cooled brine over the brisket, ensuring that the meat is fully submerged. If necessary, place a small plate over the meat to keep it fully immersed.
Cover the container tightly and refrigerate for 5 to 7 days. Turn the brisket once daily to ensure even marination.
After 5 to 7 days, remove the brisket from the brine and rinse it thoroughly under cold running water to remove excess salt. Pat it dry with paper towels.
To cook the corned beef, place the rinsed brisket in a large pot and cover it with water. Bring to a boil, then reduce the heat to a gentle simmer.
Simmer the brisket for approximately 3 to 4 hours, or until the meat is tender and easily pierced with a fork. Add additional water as needed to keep the brisket fully submerged during cooking.
Once cooked, remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain. Serve warm, or allow to cool and refrigerate for later use.
Nutrition Facts
Calories |
4747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 118828 mg | 5166% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 119.0 g | ||
| Protein | 538.3 g | 1077% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 663 mg | 51% | |
| Iron | 57.5 mg | 319% | |
| Potassium | 5878 mg | 125% | |
*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.
