Homemade Corned Beef Brine

You know, guys, that I am a huge fan of corned beef, and making my own from scratch for St. Patrick’s Day is already a tradition. This corned beef brine takes just a few minutes to prepare, turning that tough beef brisket into the most tender and delicious meat you will ever have. If you are used to buying the brined version, you will be amazed at the taste and texture of this homemade version!

When cooking my home-brined corned beef, I alternate between this instant pot corned beef recipe, which has the meat and veggies done in under 2 hours, and my famous crockpot corned beef, which has collected millions of views and thousands of rave reviews on social media over the years!

Homemade corned beef from scratch is leagues ahead of anything you can buy at the grocery store. My recipe yields a flavor-packed brisket that melts in your mouth! Don’t be intimidated by the curing time. Once the meat is soaking in brine, the only thing left to do is flip it once a day. 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: The most complicated part of this recipe is the planning and waiting part; the brine itself takes just minutes to prepare/
• Simple ingredients: The brine is made with salt, sugar, and plenty of spices to boost flavor. The only uncommon ingredient from the list may be the pink curing salt, which you can get from the store or order on Amazon.
• Very inexpensive: Corned beef isn’t cheap, but getting the raw brisket and brining it at home cuts the cost.
• Versatile: Another benefit of bringing it yourself is how versatile it is, you can control the spices and add the ones you prefer.

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 inhibiting 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 are infused into the brine. I turn off the heat and let it cool, 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. For a 2-3lb brisket, I chill it for 5 to 7 days and flip it once a day so every part of the meat is cured evenly. For a 4-5lb brisket, I brine it for 5-7 days, and for a 6-7lb brisket, for 7-8 days.

Expert tip

Using the correct salt

When it comes to brining, using the correct salt is essential. Now, in this recipe, I use a combination of pink curing salt and kosher salt. Do not skip the pink curing salt; it prevents bacterial growth and gives the corned beef its signature pink hue. You should use 1 teaspoon per 5lbs of meat. Also, use kosher salt, not iodized table salt; the latter will add a metallic taste.

More tips to consider:

• Corned beef is not pink because it is raw. It stays pink because of the nitrites in the curing salt.
• Ensure you brine your beef for at least 5 days, and use enough salt; otherwise, it may be tough.
• Keep the meat in the brine for at most ten days.
• Flip your beef every day while it brines so it gets evenly soaked.
• Keep the meat submerged to ensure even curing.
• Always rinse off the brine before cooking.

Recipe variations and add-ins:

• More spices: You can also add juniper berries, caraway seeds, star anise, and ground ginger.
• For garlic lovers: If you love garlic as much as I do, add 10-12 crushed garlic cloves to the brine.
• 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 and red pepper flakes to the cooking pot.
• Sweeten the pot: To make the brine sweeter, add more brown sugar, maple syrup, honey, 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!

How to store:

• Refrigerate: The meat should be fully submerged in the brine, and the container should be tightly covered. It should be stored in the fridge at 34-38°F for 5 to 10 days, based on the brisket weight.
• Storing cured brisket: After brining, rinse the meat well, then store it in an airtight container in the fridge for 3-4 days.
• Freezing-cured brisket: After brining, rinse the meat well, pat it dry, wrap it in plastic wrap, and place it in an airtight container or a freezer-safe Ziploc bag, then freeze for 2-3 months.
• Defrost: Thaw overnight in your refrigerator.

Frequently asked questions

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