Home Brined Corned Beef (Recipe)

Home Brined Corned Beef Brisket

It's easy for you to make your own home-brined corned beef. Perfect for St. Patrick's day, or any time of the year. Leftovers make fantastic Reuben Sandwiches, too.

Brining is an age-old method of preserving with salt and it's quite a simple process. Just a few ingredients, a minimal amount of prep time, 7-14 days in the brine, and your taste buds will be so happy!

Not only is it incredibly tasty, but you get to control the ingredients. No nitrates, no fake flavorings, no junk - just salt and a few simple spices right out of your cupboard.

And with a One Straw brisket you know you're getting premium, nutrient-dense, mindfully-raised, 100% grass-fed beef you can actually feel good about eating.

This is our family's recipe. It results in a richly flavored, not-too-salty, delicious corned beef where the inherent flavor of the beef really shines.

I've included cooking directions for Instant Pot, Slow Cooker and Stovetop.

[**A note about nitrates, food safety, and the color of the finished product. Many recipes you find on the internet (and most, if not all, commercial corned beef) contains nitrates in the form of curing salt (also known as pink salt, prague powder, or instacure). These nitrates are added both because of food safety concerns and because they impart the pretty pink color typical of corned beef. However, our recipe does not call for nitrates/pink salt.

Our take on the matter: Since we are making the corned beef for ourselves and have control over the entire process, we feel it is safe to omit the nitrates. The salt brine is a preservative and we keep the meat refrigerated until we cook it. Also, we cook the brisket thoroughly - this is what makes it fall apart tender! As far as color, if you follow our recipe the finished product will be the color of a regular un-brined roast (see above photo). For our family, this aesthetic does not spoil the flavor of the meal.

However, if you want the pink color of typical corned beef or are concerned about the food safety issues, you should follow your instinct. There are lots of recipes available that include pink salt and will still make a delicious corned beef from a One Straw brisket!]

How to Brine Your Own Corned Beef Brisket

Step One - Make the Brine 7-14 days before cooking

Makes enough brine for a 3-4 lb brisket.

4 c water

3 oz (85g) salt. This measurement is by weight as each salt is different. 

• 1/2 c + 1T Diamond Crystal kosher salt
• OR 1/4 c + 1 T Redmond Real Salt
  
• OR 1/4 c regular table salt (use non-iodized) 

3 T brown sugar

1 T whole peppercorns

1 tsp mustard seeds

1/2 tsp thyme

1/2 tsp ground ginger

2 bay leaves

3 cloves garlic, peeled and smashed

Combine all brine ingredients (not the brisket) in a pot on the stovetop. 

Bring to a boil and simmer 5 minutes. 

Cool. 

Note: One batch of brine is enough for an approximately 3-4 lb brisket if you're brining in a zip top bag. For brining in a rigid container, you may need more to completely cover the meat.

Step Two - Brine the Brisket

Place brisket in a zip top bag.

Pour cooled brine over the brisket and seal the bag. 

Place in a container (in case it leaks) in the refrigerator. 

Turn the bag over every day or two to make sure the brine evenly penetrates the brisket. 

Brine at least 7 days, or up to 14 days. 

(If you don't want to use a plastic bag for brining: Alternatively, brine in a crock, glass bowl, or stainless steel pot big enough to hold your brisket. Weigh down the brisket to keep it completely covered. You will not need to turn or stir the brisket, though this method may require more brine.)

Step Three - Cook the Corned Beef.

Drain the corned beef brisket and discard the brine. 

Place brined brisket in your cooking pot (see cooking methods below). 

Add:

3 cloves chopped/smashed garlic

1 bay leaf

1/2 tsp mustard seed

1/2 tsp ground black pepper

1/4 tsp dry thyme

1/8 tsp ground ginger 

Add an appropriate amount of water for your chosen cooking method:

Stovetop: enough water to go about half way up the meat. About 1.5 cups depending on your pot.

Instant Pot & Slow Cooker: 1 C water

*Too much water will leach the flavor out of the brisket and into the broth, so only use as much as necessary. 

Cook according to the directions below.

Stove Top: Simmer 2 1/2 - 3 hours, covered, until fork tender

Slow Cooker: Low for 8 hours

Instant Pot: 80 minutes on high pressure + 20 minutes natural release

Step Four - Serve & Enjoy!

Corned brisket is often served with potatoes, cabbage, carrots and onions boiled in the brisket cooking liquid. 

We prefer to serve brisket with garlic mashed potatoes, sautéed cabbage and Irish soda bread. Yum!

Click here to order a beef brisket!