How To Cook Corned Beef At Home

Make the Irish American favorite at home

To "corn" the brisket for this Irish American dish, the meat brines for six days before getting slow-cooked in a pot filled with aromatics. The pink curing salt gives the meat its signature pink hue and briny flavor. Serve it with charred cabbage spiked with Guinness.

To learn more, read "The Salt in Our Stars."

Recipe from the Tasting Table Test Kitchen

Corned Beef
5 from 35 ratings
Get our recipe for corned beef, an Irish American favorite, to make this St. Patrick's Day.
Prep Time
30
minutes
Cook Time
3
hours
Servings
4
to 6 servings
Total time: 3.5 hours
Ingredients
  • For the Brine
  • 3 quarts water
  • 1½ cups kosher salt
  • 1 cup light brown sugar
  • 2 tablespoons pink curing salt
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole coriander
  • 1 tablespoon whole mustard seeds
  • 1 teaspoon crushed red pepper flakes
  • 10 juniper berries
  • 8 whole allspice berries
  • 6 whole cloves
  • 2 bay leaves
  • 1 onion, quartered
  • 6 garlic cloves, crushed
  • 1 piece (3 to 4 pounds) lean brisket
  • For the Corned Beef
  • 2 bay leaves
  • 2 medium carrots, roughly chopped
  • 1 medium onion, quartered
  • 1 celery rib, chopped
  • 1 tablespoon whole coriander
  • 1 teaspoon whole black peppercorns
  • Horseradish cream
  • Stout mustard
Directions
  1. Make the brine: Fill a large pot with the water, along with the salt, brown sugar, pink salt, black peppercorns, coriander, mustard seeds, red pepper flakes, juniper, allspice, cloves, bay leaves, onion and garlic. Bring to a boil over high heat until the salt and sugar dissolve, 6 to 8 minutes. Remove from the heat and let cool to room temperature.
  2. Add the brisket to the brine and use a plate to weigh down the meat and keep it completely submerged. Cover and refrigerate for 6 days, stirring the brine every 2 days.
  3. Make the corned beef: After 6 days, remove the brisket from the brine and pat dry. Place the brisket in a pot large enough to hold the meat, and cover with water by 1 inch. Add the bay leaves, carrots, onion and celery to the pot. Wrap the coriander and peppercorns in a cheesecloth and tie using kitchen twine, and add to the pot.
  4. Bring the corned beef to a boil over medium-high heat. Reduce the heat to medium low, cover and gently simmer until the beef is tender, 2 hours and 45 minutes to 3 hours. Remove the brisket and allow to cool for 10 minutes before slicing. Cut against the grain into ¼-inch slices and serve with horseradish cream and stout mustard. Make ahead: The brisket can be made the day before. Transfer the brisket to a baking sheet, chill in the fridge before slicing and rewarm with the braising liquid over medium heat.
Nutrition
Calories per Serving 886
Total Fat 60.4 g
Saturated Fat 24.1 g
Trans Fat 0.0 g
Cholesterol 248.7 mg
Total Carbohydrates 36.8 g
Dietary Fiber 4.6 g
Total Sugars 26.3 g
Sodium 1,969.7 mg
Protein 49.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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