How to Make Corned Beef (Step by Step)

Corned beef is a classic dish known for its tender texture and savory flavor. While it takes some time to prepare, the result is well worth the effort. Follow this step-by-step guide to make your own corned beef at home.

Step 1: Gather Your Ingredients and Tools

Ingredients:

• Beef Brisket: 3–5 pounds, trimmed of excess fat.
• Pickling Spices:
  • 2 tablespoons coriander seeds
  • 1 tablespoon mustard seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon allspice berries
  • 4–5 whole cloves
  • 2–3 bay leaves, crushed
  • 1 cinnamon stick (optional)
• Brine:
  • 4 cups water
  • 4 cups beef broth
  • ½ cup kosher salt
  • 3 tablespoons sugar
  • 2 teaspoons pink curing salt (optional, for pink color and preservation)
  • 3–4 garlic cloves, smashed
• Vegetables for Cooking (optional): Carrots, potatoes, onions, and cabbage.

Tools:

• Large Pot or Brining Container: To submerge the brisket.
• Heavy Plate or Weight: To keep the meat submerged.
• Large Stockpot: For cooking the corned beef.
• Tongs: For handling the brisket.
• Thermometer: To monitor cooking temperature.

Step 2: Prepare the Brine

1. In a large pot, combine the water, beef broth, kosher salt, sugar, and pink curing salt (if using).
2. Add the smashed garlic and pickling spices.
3. Heat over medium heat, stirring until the salt and sugar dissolve.
4. Remove from heat and let the brine cool completely.

Step 3: Brine the Brisket

1. Place the brisket in a large brining container or pot.
2. Pour the cooled brine over the brisket, ensuring it is fully submerged.
3. Use a plate or weight to keep the meat submerged.
4. Cover the container and refrigerate for 5–7 days, turning the brisket every 1–2 days to ensure even brining.

Step 4: Rinse the Brisket

1. After brining, remove the brisket from the brine.
2. Rinse thoroughly under cold water to remove excess salt and spices.
3. Pat dry with paper towels.

Step 5: Cook the Corned Beef

1. Place the brisket in a large stockpot.
2. Add enough water to cover the meat completely.
3. Add additional pickling spices for flavor, if desired.
4. Bring to a gentle simmer over medium heat.
5. Reduce the heat to low, cover, and simmer for 2½–3½ hours (about 45 minutes per pound) until the brisket is tender. Use a fork to check doneness.

Step 6: Add Vegetables (Optional)

1. During the last 30–45 minutes of cooking, add carrots, potatoes, onions, and cabbage to the pot.
2. Cook until the vegetables are tender.

Step 7: Slice and Serve

1. Remove the brisket from the pot and let it rest for 10–15 minutes.
2. Slice the brisket against the grain for maximum tenderness.
3. Serve with the cooked vegetables and a ladle of the flavorful cooking liquid.

Optional Variations

1. Glazed Corned Beef: After cooking, brush the brisket with a mixture of brown sugar and mustard, then broil for a caramelized finish.
2. Spicy Corned Beef: Add red pepper flakes or hot sauce to the brine for a spicy twist.
3. Corned Beef Hash: Use leftovers to make a savory breakfast hash with diced potatoes and onions.

Tips for Perfect Corned Beef

 

1. 
2. Don’t Skip the Resting Step: Resting the brisket after cooking allows the juices to redistribute, keeping the meat moist.
3. Cook Slowly: Low and slow cooking ensures tender, flavorful meat.

Benefits of Homemade Corned Beef

• Customizable Flavor: Adjust the pickling spices and brine to suit your taste.
• No Additives: Control the ingredients for a healthier option.
• Versatility: Enjoy corned beef on its own, in sandwiches, or as leftovers.

Making corned beef at home takes time, but the rich flavors and tender results are worth the effort. With this step-by-step guide, you can create a traditional dish that’s perfect for special occasions or a comforting meal. Enjoy!