Plan ahead about a week... you won't be sorry. This is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add saltpeter to my corned beef, so this is not going to have that familiar pink color, but you won't care--and it's healthier this way. {Original: EdsGirlAngie}


Recipe Summary

3 mins
2 hrs 48 mins
2 hrs 52 mins
1 Corned Beef


Ingredient Checklist


Instructions Checklist
  • Combine all of the brine ingredients and bring to a boil, then cool.

  • In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.

  • Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.

  • After the 6 to 7 days, remove brisket from the brine and discard the brine.

  • Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.

  • Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.

  • Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!


Nutrition Facts Serving Size: 1 (752 g) Servings Per Recipe: 6 Amount Per Serving Calories 985.0 Calories from Fat 403, 40% Daily Value Total Fat 44.7g, 68% Daily Value Saturated Fat 15.7g, 78% Daily Value Cholesterol 374.9mg, 124% Daily Value Sodium 19351.8mg, 806% Daily Value Total Carbohydrate 10.8g, 3% Daily Value Dietary Fiber 0.4g, 1% Daily Value Sugars 8.5 g, 34% Daily Value Protein 125.7g, 251% Daily Value