Homemade Corned Beef Brine
This corned beef brine takes just a few minutes to make, turning that tough beef brisket into the most tender and delicious meat you have ever had. If you are used to buying yours from the grocery store and just cooking it on the stove, you will be amazed at the taste and texture of this homemade version!
Homemade Corned Beef tastes even better than what you can get at the deli and is easier to make than you think! It’s fantastic on sandwiches, with vegetables, or in a breakfast hash. All you need is the best brine recipe, which you can make yourself. I alternate between this instant pot corned beef recipe, which has the meat and veggies done in less than two hours, and my famous crockpot corned beef.
Table of contents
Homemade corned beef from scratch is leagues away from anything you can buy at the grocery store or the deli. My recipe yields flavor-packed brisket that melts in your mouth! Don’t be intimidated by the curing time. Once the meat is soaking in brine, flipping once a day is the only thing left to do. Honestly, the most challenging part of this recipe is the waiting game! And once it’s done, you’ll have the tastiest corned beef brisket you’ve ever had.
Why you will love this recipe
- So simple: Just crush, boil, soak, and cook. That’s all there is to it!
- Spices are the only ingredients: The only ingredients are spices and water.
- Very inexpensive: Buying corned beef already brined can be expensive. Doing it yourself at home is cheap.
- Incredible taste: You have never had a brisket that tasted this good.
What you will need
Pickling spices:
- Whole allspice berries – These add the flavors of anise, fennel, cloves, cinnamon, nutmeg, and pepper.
- Whole mustard seeds – Although they are sharp and pungent when tasted, they are mild and nutty when soaked for a long time.
- Coriander seeds – Ground, they add a bright, citrusy, sweet, and tart flavor.
- Red pepper flakes – For just a touch of spiciness.
- Whole black and red peppercorns – Just a little hot with a bit of sweetness—add a lot to this brine’s bold flavor.
- Whole cloves—Hot, fruity, and rich, cloves are my favorite.
- Whole cardamom pods – The complex flavors of the cardamom pods and seeds are menthol with hints of pine, fruit, and a touch of bitterness.
- Large bay leaves – Bay leaves do not have as much flavor as everything else, but they add a background of eucalyptus or grassiness.
- Ground ginger – Already ground, this sweet spice is always delicious and adds a warm, homey taste to whatever it touches.
- Stick cinnamon – Adding a stick of cinnamon to the water mix will allow all of the other flavors to enjoy its sweet, citrusy, smoky taste.
For the brine:
- Water – Clean, cool water.
- Pink curing salt – This salt is 100% toxic to humans and should never be used as table salt. It can be used only for curing and inhibits bacterial growth.
- Pickling spices – From the recipe above.
- Brown sugar – Use light brown for a mildly rich taste or dark brown for a flavor more like molasses.
- Beef brisket – Mine was about five pounds.
How to make it
- Mix the spices: First, I add the allspice, seeds, red pepper flakes, peppercorns, cloves, and pods to a small frying pan over medium-high heat and toast until fragrant. Then, I transfer the toasted spices into a small bowl and crush them with a mortar and pestle before mixing in the ginger and bay leaves.
- Chill the brine. I mix the brine ingredients in a saucepan and bring them to a boil so all the flavors get infused into the brining solution. I turn off the heat and cool it, then place it in the fridge until it’s very well-chilled.
- Cure the brisket. I place the meat in a large container that can fit the brisket and the brining solution and cover it with the brining liquid. Chill for 5 to 7 days, and I flip it once every day so every part of the meat is cured evenly.
Expert tip
Getting the best spices for brining
When I make a recipe for spices, herbs, or seasonings, I emphasize that whatever you put into them must be of the highest quality and freshest. I usually use a few local specialty spice shops, but I know of several reputable online spice companies. The Spice House and the Spice Lab have excellent reputations for high-quality pure organic spices at reasonable prices.
More tips to consider:
- Your corned beef should be at least 145 degrees F when it is done.
- Corned beef is not pink because it is raw. It stays pink because of the nitrites in the curing salt.
- Ensure you bring your beef for at least five days and use enough salt, or it may be tough.
- Always rinse off the brine before cooking.
- Keep the meat in the brine for at most ten days.
- Flip your beef every day as it brines so it gets soaked evenly.
Recipe variations and add-ins:
- Use brew: When you cook it, replace some of the water with your favorite beer for a delicious flavor.
- Or juice: For something more kid-friendly, try apple cider or juice. They will love it!
- Southwest-style corned beef: Make it Texan by adding some of my taco seasoning to the brine and serving it with Mexican veggies like avocado, squash, peppers, and tomatoes.
- Please give it a kick: For spicy food lovers, add cayenne pepper to your brine or jalapenos to the cooking pot.
- Sweeten the pot: To make the brine sweeter, add more brown sugar or a quarter cup of white sugar.
- Smoky: Make it smoky by adding a teaspoon of liquid smoke to the brine.
Serving suggestions:
Try the corned beef brine for soaking a pot roast or tenderloin. Just do not leave it as long. Six to eight hours will be long enough. With this brine, the beef is so tender it will fall apart easily enough to make chipped beef on toast. Just mix it with some creamy sauce.
You can use the meat to make these delicious homemade corned beef sandwiches or this corned beef hash meal for the family. My kids love this!
Frequently asked questions
Although many food experts claim you can leave your corned beef in brine for up to 14 days, I would leave it at most 10 days for a large cut of meat. With this recipe, it is a smaller cut, so I leave it for five to seven days. But make sure you flip it over daily so that all the meat is evenly cured. You want the whole thing to be tender, juicy, and perfectly seasoned.
It is the brisket section of a cow cured in large pieces of salt called corn salt. Other spices often added include brown sugar, allspice, cloves, cardamom, coriander, mustard seeds, peppercorns, ginger, bay leaves, and ginger.
It is essential to wash off the brine for several reasons. First, because it has a very high sodium count, this is bad for those with high blood pressure or who don’t. High-sodium foods are not suitable for your heart. It can also cause fluid retention, bloating, and poor sleep. Second, because of the sodium, it is very salty. It will make your meat taste too salty. Finally, the raw meat soaked in it for several days attracts all sorts of bacteria.
This usually happens when the brisked was not brined for enough time. The shortest time I would brine my beef is five days. Also, make sure you use enough curing and Kosher salt. I used 300 grams in total. You could use a little more, but I recommend using at least that. Also, you have to make sure you cook it long enough. The internal temperature has to be 145 degrees F, cooked over low heat on the stovetop or in a slow cooker. Last, cut it against the grain for the most tender meat.
How to store:
- Refrigerate: The corned beef brine should be discarded after use, but the meat can be refrigerated for up to five days in an airtight container.
- Freezing: Store leftover meat in a freezer bag in the freezer for up to three months.
- Defrost: Thaw overnight in your refrigerator for the best taste.
- Reheating: You can reheat cooked corned beef in the microwave for 60 to 90 seconds.
More delicious St. Patrick’s Day recipes:
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Homemade Corned Beef Brine
Ingredients
Pickling Spices:
- 1 tablespoon whole allspice berries
- 1 tablespoon whole mustard seeds
- 1 tablespoon coriander seeds
- 1/2 tablespoon red pepper flakes
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole red peppercorns
- 1 teaspoon whole cloves
- 8 whole cardamom pods
- 6 large bay leaves crumbled
- 2 teaspoons ground ginger
- 1 stick cinnamon
Brine:
- 1 gallon water
- 4 oz Pink curing salt
- 8 oz Kosher salt
- 4 tablespoons pickling spices save the rest
- 1/2 cup brown sugar light or dark both work
Brisket:
- 5 lbs beef brisket
Instructions
Pickling Spices:
- To save time, you can use store-bought pickling spices or make your own based on the ingredients above.
- Add the allspice berries, mustard seeds, coriander seeds, red pepper flakes, red and black peppercorns, cloves, and cardamom pods to a small frying pan over medium-low heat and toast until fragrant. This will take a minute or two. Stir and keep an eye on the spices, as they can easily burn.
- Remove from heat and place in a small bowl. Crush them with a mortar and pestle. Add the crushed bay leaves and ground ginger and stir to combine.
Brine:
- Add a gallon of water to a large pot and four tablespoons of the pickling spices (saving the remaining ones for later); add the cinnamon stick, Pink curing salt, Kosher salt, and brown sugar. Bring to a boil, remove from heat, and let cool to room temperature. Then refrigerate until well chilled.
- Once chilled, place the beef brisket in a large, flat container or pan and cover it with the brine. Make sure the brine covers the meat. If the meat floats, weigh it down with a plate.
- Refrigerate for 5-7 days, flipping the brisket every day so that all sides are brined equally.
Cook the corned beef:
- Remove the brisket from the brine and rinse it well under cold water.
- Place the brisket in a large pot and cover with at least one inch of water.
- Add the remaining pickling spices and bring to a boil. Reduce to a very low simmer and cook for 3-4 hours, until the corned beef is fork-tender.
- Once done, place the meat on a cutting board. Cut across the grain to serve.
- Add some veggies, such as cabbage and carrots, to the spiced cooking liquid and cook them to serve with the corned beef.