Go Back
+ servings
slices of homemade beef brisket nestled in between potatoes, carrots and cabbage

Homemade Corned Beef Brine

Learn how to make the best homemade corned beef. The process is rather simple but yields incredible results. Once you’ve got the ingredients and know-how to make your own corned beef brine, you’ll probably never go back to store bought!
5 from 18 votes
Print Pin
Prep Time: 4 days
Cook Time: 3 hours
Total Time: 4 days 3 hours
Servings: 8 people
Author:Andrea

Ingredients

  • ½ gallon water
  • 5 teaspoon pink curing salt
  • ¼ cup granulated sugar
  • 10 garlic cloves
  • ½ cup kosher salt
  • 5 lb beef brisket

Brining Seasonings

  • 2 teaspoon black peppercorns
  • 2 teaspoon yellow mustard seeds
  • 2 teaspoon coriander seeds
  • 3 teaspoon dried red pepper flakes
  • 2 teaspoon whole allspice
  • 2 teaspoon ground nutmeg
  • 2 cinnamon sticks broken into smaller pieces
  • 6 bay leaves crumbled
  • 2 teaspoon whole cloves
  • 2 teaspoon ground ginger

Instructions

  • Combine the water, pink salt, sugar, garlic and salt in a large pot.
  • Take half of the brining seasonings and add them to the pot. Set the other half aside to use for cooking at a later date.
  • Bring the water to a simmer, stirring until the sugar and salts have dissolved. Remove the pot from the heat and allow to come to fully come to room temperature. Refrigerate the brine for an hour or two until it’s completely chilled
  • Place the brisket in the brine. Refrigerate the brisket in the brine for 4 days.
  • Remove the brisket from the brine and rinse with cold water. 
  • To cook on the stovetop, place the brisket in a large pot, and fill with water to cover the brisket. Add the other half of brining spices we saved, as well as about 4 teaspoons of kosher salt.
  • Bring to a boil, then reduce heat and cover, allowing to gently simmer for about 3 hours.
  • Replenish water if needed, as there should always be enough water to cover the brisket. The brisket will be fork tender when done.
  • Remove from the water and slice against the grain. Make sure to reserve some of the cooking liquid for braising the cabbage and to just moisten the meat and other veggies as needed.
  • Serve with whole grain mustard and horseradish

Notes

To cook in the Instant Pot:
For a 5 pound brined corned beef brisket. Place the corned beef brisket, fat side up, on a rack. Sprinkle with the remaining brine blend and pour in 4 cups of water or beef broth. Lock the lid in place and close the vent. Select High Pressure and set or 90 minutes, with a natural pressure release. Do not use a quick pressure release. Remove corned beef and allow to rest for a few minutes before slicing.
To cook in the slow cooker:
For a 5 pound brined corned beef brisket, add 4 cups of water or beef broth and cook on low for about 8-10 hours, or on high for roughly 4-5 hours.
See post details for more information on using a container for brining, but keep in mind you want a pot or container big enough to hold the brisket in the brine. Your brisket needs to be submerged without it being squeezed and squished too much. My extra large 7.5 quart Dutch oven works, as well as my biggest stock pot. I’ve also seen people use a plastic 6 quart plastic food storage container.
To make braised cabbage & steamed potatoes as pictured, visit this recipe:
https://www.howewelive.com/best-corned-beef-cabbage-recipe/

Nutrition

Calories: 490kcal | Carbohydrates: 11g | Protein: 60g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 176mg | Sodium: 7325mg | Potassium: 1011mg | Fiber: 2g | Sugar: 7g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 6mg
Tried this Recipe? Tag me Today!Mention @Howe.We.Live or tag #HoweWeLiveRecipes!