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An overhead view of a homemade corned beef sitting on a wooden cutting board with several slices cut and showing the bright red hue of the meat.

The Ultimate Homemade Corned Beef Guide: From Scratch to Table

Course: Entree, Sandwich
Cuisine: Irish-American
Prep Time: 30 minutes
Cook Time: 5 hours
Chill and rest time: 8 days
Total Time: 8 days 5 hours 30 minutes
Servings: 10
Calories: 389kcal
Author: Kris Longwell
Master the art of the 7-day brine with this ultimate guide to tender, deli-quality corned beef. Slow-braised in a rich, stout-infused liquid, this perfectly seasoned brisket is the essential foundation for a traditional feast or the world’s best "from scratch" Reuben sandwich or corned beef with cabbage and vegetables!
Print Recipe

Equipment

  • 1 Stock pot
  • 2-gallon Ziploc bag or glass container with lid.
  • 1 large pot with lid, for braising preferably a Dutch oven

Ingredients

  • 1 gallon water
  • 1½ cup Kosher salt coarse
  • ½ cup brown sugar dark or light
  • 2 tablespoon Prague powder #1 pink curing salt, see NOTES

Pickling Spices and Brisket

  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard seed
  • 1 tablespoon coriander seeds
  • 1 tablespoon red pepper flakes
  • 1 tablespoon allspice berries
  • 1 teaspoon whole cloves
  • 1 teaspoon ground ginger
  • 3 bay leaves crumbled
  • 1 cinnamon stick lightly crushed
  • 1 4 lb brisket flat, see NOTES

For the Braising Mixture

  • 2 cups beef broth low sodium
  • 1 bottle stout beer ie, Guinness
  • water as needed
  • 1 medium onion quartered
  • 4 cloves garlic smashed
  • 1 tablespoon pickling spices reserved from the curing brine

Instructions

  • In a large pot, add the water, Kosher salt (1½ cups), brown sugar, Prague powder #1. Add the pickling spices to a small bowl (holding 1 tablespoon of the spices for later use). Add them to the pot.
    1 gallon water, 1½ cup Kosher salt, ½ cup brown sugar, 2 tablespoon Prague powder #1, 1 tablespoon black peppercorns, 1 tablespoon mustard seed, 1 tablespoon coriander seeds, 1 tablespoon red pepper flakes, 1 tablespoon allspice berries, 1 teaspoon whole cloves, 1 teaspoon ground ginger, 3 bay leaves, 1 cinnamon stick
  • Bring the mixture to a boil, stirring occasionally. Remove from the heat and let it cool down to room temperature (usually several hours). Cover, and chill in the fridge until cold, at least 2 hours, but overnight is best.
  • Place the brisket in the Ziplock bag (or in the glass container) and carefully add the curing liquid over the brisket. Seal the baggie and place in a large roasting pan and place a heavy object on top to keep the meat submerged. Or, cover the container with a lid (or two layers of foil), and be sure the brisket is submerged. Place in the fridge for 6 to 7 days, flipping the meat every 24 hours.
    1 4 lb brisket
  • Carefully drain the curing liquid from the brisket. Rinse the meat with cool water to completely wash away the salt and any spices clinging to it. Place the brisket, fat-side up, in a large Dutch oven, or pot with a tight-fitting cover.
  • Preheat oven to 300°F.
  • Pour the broth, beer, and enough water to almost completely submerge the brisket. Nestle the onion wedges and garlic into the liquid. Sprinkle the 1 tablespoon of the reserved pickling spice and gently stir. Cover the pot with the lid, or two heavy-duty pieces of foil and place in the preheated oven for 3½ oven, or until a sharp knife can easily pierce the brisket. If adding vegetables, nestle the potatoes (halved baby potatoes) and carrot chunks into the liquid during the last hour and the cabbage during the last 30 minutes.
    2 cups beef broth, 1 bottle stout beer, water, 1 medium onion, 4 cloves garlic, 1 tablespoon pickling spices
  • Remove from the oven with the lid still in place. Allow the brisket to sit for 45 minutes to 1 hour in the liquid (covered).
  • If serving the corned beef with the vegetables, remove from the liquid and slice the it into ¼-inches slices. If using for Rueben sandwich, keep the lid on the pot and place in the fridge (with a hot pad) and let it chill for 4 hours (or overnight). The next day, scoop away any congealed fat. Remove the beef from the liquid and slice the meat into very thin strips with a sharp knife. Heat on a steamer rack over boiling water (covered) for 2 minutes. Remove and assemble your Rueben sandwiches, and then grill them in a skillet until bread is browned and cheese is melty.

Video

Stop settling for store-bought brisket! Master the art of the 7-day brine with our ultimate guide to Homemade Corned Beef from scratch. We’re showing you how to achieve tender, deli-quality results right in your own kitchen—perfect for a classic feast or the world’s best Reuben.

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Choosing Your Cut: For the best results, use a brisket flat if you want lean, uniform slices that are perfect for stacking on Reuben sandwiches. If you prefer a richer, more marbled piece of meat that is extra succulent but a bit harder to slice thinly, choose a point cut.
  • Prague Powder #1 Safety: This is a specialized curing salt, not a seasoning. It contains sodium nitrite and should never be used as a substitute for regular table salt. Because you only use a small amount per recipe, a single bag has an exceptionally long shelf life and will last in your pantry for years.
  • Brining Containers: Always use a non-reactive container for the 7-day cure. A 2-gallon heavy-duty Ziploc bag is an excellent choice as it ensures the brine stays in constant contact with the meat while saving fridge space. Avoid aluminum, copper, or un-enameled cast iron, as these metals will react with the salt and nitrates, giving the beef an unpleasant metallic taste.
  • The "Big Rinse": Always rinse the brisket thoroughly under cold running water after removing it from the brine. This washes away the concentrated surface salt and spices, ensuring your finished corned beef is perfectly seasoned rather than aggressively salty.
  • Slicing Tip: To ensure the most tender bite, always slice the meat against the grain. Look for the long lines of muscle fiber in the meat and slice perpendicular to them to shorten the fibers and prevent a "stringy" texture.

Nutrition

Calories: 389kcal | Carbohydrates: 15g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 987mg | Potassium: 127mg | Fiber: 2g | Sugar: 11g | Vitamin A: 253IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg