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How to Make Corned Beef Recipe

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This classic Corned Beef recipe guides you through the entire process, from making the brine to curing the beef brisket and cooking it using multiple methods including stovetop, oven braising, Instant Pot, or slow cooking. Perfectly tender corned beef served with potatoes, carrots, and cabbage, sliced across the grain for the best texture and flavor.

Ingredients

Scale

Brining 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

Cooking Ingredients

  • 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

  1. Prepare the brine: In a Dutch oven or large stockpot, combine 4 quarts water, kosher salt, brown sugar, pickling spice blend, pink curing salt, and minced garlic. Bring the mixture to a boil, then reduce to a simmer and stir until all salt and sugar have dissolved. Turn off the heat and allow the brine to cool completely.
  2. Brine the beef brisket: Place the 5 lb beef brisket in a large container or sealable plastic bag. Pour the cooled brining liquid over the brisket, making sure it is fully submerged. Seal or cover and refrigerate for 5 to 10 days, turning the brisket on day 5 (some prefer 5 days with turning on day 3 for milder cure). After brining, remove the brisket and discard the brine.
  3. Cook using stovetop or oven braising: Place the corned beef in a Dutch oven or roasting pan, sprinkle with 1 tablespoon of pickling spice blend, and add 4 cups water or beef broth. For stovetop, bring to a boil, reduce heat to low, cover, and simmer for about 3 1/2 hours. For oven braising, preheat oven to 350°F, bring water to boil on stovetop if using roasting pan, then transfer covered to oven for 3 1/2 to 4 hours. Add potatoes, carrots, and cabbage 30 to 40 minutes before the meat is done. Maintain enough liquid to keep brisket mostly submerged, aiming for an internal temperature of 190-200°F.
  4. Cook using Instant Pot: Place the corned beef brisket fat side up on a rack inside the pot. Sprinkle with 1 tablespoon pickling spice blend and add 4 cups water or beef broth. Lock the lid and set to high pressure for 90 minutes, then allow natural pressure release. Remove brisket and cover with foil to rest 15-20 minutes. Add potatoes, carrots, and cabbage to the pot, seal lid, and cook on high pressure for 3 minutes with quick release to finish vegetables.
  5. Cook using slow cooker: For 5 lb brisket, cook on low for 8-10 hours or on high for 4-5 hours. Sprinkle with 1 tablespoon pickling spice blend and add 4 cups water or beef broth. Add carrots and potatoes halfway through cooking; add cabbage during the last 2 hours. Remove brisket and cover with foil to rest 15-20 minutes.
  6. Rest and Slice: After cooking by any method, let the corned beef rest covered for at least 15-20 minutes. For best texture, slice brisket across the grain in 1/8 to 1/4-inch thick slices to avoid stringy meat.

Notes

  • Morton’s kosher salt is preferred for the brine for consistent curing results.
  • Pink curing salt is essential to safely cure the meat and maintain flavor and color; do not omit.
  • Adjust brining time between 5-10 days to control how salty and cured the meat becomes.
  • Keep vegetables added toward the end to prevent overcooking and mushiness.
  • Slicing across the grain ensures tender, easy-to-chew meat.
  • Use beef broth instead of water for a richer cooking liquid flavor.

Keywords: corned beef, brisket, Irish, St. Patrick's Day, homemade corned beef, pickling spice, brine, slow cooker corned beef, instant pot corned beef

Find it online: https://www.sanacooks.com/how-to-make-corned-beef-recipe/