Timeless Corned Beef Delight

Discover the rich flavors of our homemade corned beef, a savory staple perfect for any occasion. This traditional recipe boasts tender beef cured with a blend of spices that ensures a deeply flavorful and aromatic dish. Perfect for your next dinner gathering or a comforting family meal.
Prep time: 30 minutes
Cook time: 4 hours
Serves: 8

Ingredients

4 lbs beef brisket
1 cup kosher salt
1/2 cup brown sugar
1 tbsp black peppercorns
1 tbsp mustard seeds
1 tbsp coriander seeds
1 tbsp whole cloves
4 bay leaves
1 cinnamon stick
4 cloves garlic, crushed
1 gallon water
1 large onion, sliced
3 large carrots, chopped
3 stalks celery, chopped

Instructions

1. In a large pot, combine water, kosher salt, brown sugar, black peppercorns, mustard seeds, coriander seeds, whole cloves, bay leaves, cinnamon stick, and crushed garlic. Bring to a simmer over medium heat, stirring until salt and sugar dissolve.
2. Remove the pot from heat and let the brine cool to room temperature.
3. Place the beef brisket in a large, non-reactive container and pour the cooled brine over the top, ensuring the beef is fully submerged. Cover and refrigerate for 5-7 days, turning the brisket every day.
4. Once brining is complete, remove the brisket from the brine and rinse thoroughly under cold water.
5. In a large pot, place the brisket, onion, carrots, and celery. Cover with water and bring to a boil.
6. Reduce the heat to a simmer, cover, and cook for 3-4 hours until the meat is tender.
7. Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain to serve.

Storage

Store the cooked corned beef in an airtight container in the refrigerator for up to 4 days.

Reheating

To reheat, place the corned beef slices in a baking dish with a little water, cover with foil, and warm in a 300°F oven for 15-20 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.