How To Make Corned Beef
Corned beef can be expensive, so when you find a sale on beef brisket, make your own corned beef.
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Servings
Ingredients
8-pound beef brisket, trimmed of excess fat
2 quarts water
1 cup kosher salt
1/2 cup white vinegar
4 tablespoons sugar
3 bay leaves
1 teaspoon whole black peppercorns
1/2 teaspoon mustard seed
Pinch ground cloves
4 garlic cloves, peeled and coarsely chopped or smashed
Trim beef brisket of as much fat as you desire. Fat does add flavor, so you may want to leave some on the brisket.
Place the sealed bag in the refrigerator for 6 to 7 days, turning the bag every other day. Remove the brisket from the bag, and discard the brine. Cook brisket as desired, or package meat for freezing for a later date.
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7 Comments
Hi. I’m only able to get my hands on a 3-4 pound beef brisket. Will the time in the fridge need to be adjusted? And will I need to halve the recipe? Thanks.
You can halve the recipe. Just make sure you have enough brine to completely cover the brisket. Time in the fridge would still be the same.
Did it turn out good? Any update? I’m interested in trying it but don’t want to ruin a good beef brisket that can be grilled ?
This turned out great – tasted just like a corned beef you get at the store only better 🙂
Can this be canned? Sounds so easy!
Unfortunately, no, it can’t be canned. It’s considered “processed” like brats and hot dogs because of the salt content. You could can just the brisket before curing it if you wanted. It freezes nicely, though we never have much left after we cook it!
Thank you very much