Name: How to Make Corned Beef Recipe
Prep time: 20 min
Cook time: PT-491528H2M54S
Total time: PT-491528H2M54S
Cuisine: Irish-American
Ingredients: 4 quarts water (1 gallon); 1 cup Morton’s kosher salt; 1/2 cup packed brown sugar; 1/3 cup pickling spice blend; 1 tsp pink curing salt; 4 garlic cloves, minced; 5 lb beef brisket; 4 cups water or beef broth; 1 tbsp pickling spice blend; 3 large carrots, peeled and cut into 2″ pieces; 1 lb small red potatoes, cut in half; 1 head green cabbage, core removed and quartered

Introduction

Corned beef is a classic, flavorful dish perfect for gatherings or a hearty family meal. This recipe guides you through brining and cooking a tender, juicy brisket with traditional vegetables. Whether you prefer stovetop, oven, Instant Pot, or slow cooker methods, you’ll end up with delicious results every time.

A close-up of a thick slice of smoked meat being cut by a sharp knife held by a woman's hand. The meat has a pinkish-red inside with a juicy and tender texture, and a darker, slightly crispy outer layer. The background is blurred, focusing on the meat and the woman's hand carefully slicing it, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 quarts water (1 gallon)

1 cup Morton’s kosher salt

1/2 cup packed brown sugar

1/3 cup pickling spice blend

1 tsp pink curing salt

4 garlic cloves (minced)

5 lb beef brisket

4 cups water or beef broth

1 tbsp pickling spice blend

3 large carrots (peeled and cut into 2″ pieces)

1 lb small red potatoes (cut in half)

1 head green cabbage (core removed and quartered)

Instructions

Step 1: To make the brine, combine 4 quarts water, kosher salt, brown sugar, 1/3 cup pickling spice blend, pink curing salt, and minced garlic in a large Dutch oven or stock pot. Bring to a boil, then reduce heat and simmer until salt and sugar dissolve. Turn off heat and cool completely.

Step 2: Place the beef brisket in a large container or sealable plastic bag. Pour the cooled brining liquid over the brisket, cover or seal, and refrigerate for 5-10 days. Turn the beef on day 5 for even brining.

Step 3: After brining, remove the beef and discard the brine. Prepare to cook using your preferred method.

Step 4: Stovetop method: Place the brisket in a Dutch oven or roasting pan. Sprinkle with 1 tablespoon pickling spice blend and add 4 cups water or beef broth. Bring to a boil, reduce heat, cover, and simmer for about 3½ hours. Add potatoes, carrots, and cabbage during the last 30-40 minutes. Keep the brisket covered with liquid and cook until internal temperature reaches 190-200°F. Remove, cover with foil, and rest 15-20 minutes. Slice across the grain to serve.

Step 5: Oven braised method: Preheat oven to 350°F. Place brisket in Dutch oven or roasting pan, sprinkle with 1 tablespoon pickling spice, and add 4 cups water or beef broth. Bring to a boil on stovetop, then cover and transfer to oven. Cook 3½ to 4 hours, adding vegetables 30-40 minutes before done. Keep meat covered with liquid. Rest and slice as above.

Step 6: Instant Pot method: Place brisket fat side up on a rack inside the pot. Sprinkle with 1 tablespoon pickling spice and add 4 cups water or broth. Lock lid and seal vent. Cook on high pressure for 90 minutes, then naturally release pressure. Remove beef and cover with foil to rest 15-20 minutes. Add vegetables to the liquid and cook on high pressure for 3 minutes, then quick release. Serve sliced across the grain.

Step 7: Slow cooker method: For a 5 lb brisket, cook on low for 8-10 hours or high for 4-5 hours. Sprinkle with pickling spice and add 4 cups water or broth. Add carrots and potatoes halfway through cooking, and cabbage during the last 2 hours. Remove brisket, cover and rest 15-20 minutes before slicing across the grain.

Tips & Variations

Use pink curing salt to achieve the classic corned beef pink color and flavor.

For stronger flavor, brine the brisket up to 10 days, but 5-7 days is sufficient for most.

Slice the cooked brisket across the grain to ensure tender, easy-to-cut meat.

Add mustard seeds or bay leaves to the pickling spice blend for additional depth.

Substitute beef broth for water in cooking liquid for richer flavor.

FAQs

Can I make corned beef without pink curing salt?

Yes, but the beef will not have the traditional pink color or slightly different texture. Pink curing salt helps preserve the meat and develop its characteristic flavor.

How do I know when corned beef is done?

Cook until the internal temperature reaches 190-200°F and the meat is tender enough to pierce easily with a fork. It should slice easily and be juicy, not tough or stringy.