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Corned Beef

This homemade corned beef recipe offers a tender, flavorful roast that impresses at any meal with its juicy, savory goodness and rich, aromatic broth.
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Prep Time 12 hours
Cook Time 3 hours
Total Time 15 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Irish
Calories: 320
Ingredients Method Notes

Ingredients
  

Brine Ingredients
  • 3-4 lbs beef brisket (about 3/4 inch thick)
  • ¼ cup coarse sea salt
  • 2 tbsp whole black peppercorns
  • 4-6 pieces bay leaves
  • 1 tsp juniper berries (optional but traditional)
  • 2 medium onion quarters
  • 4 cups water (or substitute with beef broth for extra richness)
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1-2 tbsp pickling spice blend

Method
 

Preparation
  1. Combine all brine ingredients in a large pot or bowl.
  2. Stir well until all sugars and spices are dissolved and the mixture is fragrant.
Brining
  1. Place the beef brisket in the brine, ensuring it's fully submerged.
  2. Cover and refrigerate for at least 12 hours, preferably 24 hours.
Cooking
  1. Remove the brisket from the brine and rinse it thoroughly under cold water.
  2. Transfer the brisket to a pot, add the brine liquid, and almost cover with additional water or broth.
  3. Bring to a boil over high heat, then reduce to a gentle simmer.
  4. Partially cover and simmer for 2–3 hours until tender.
  5. Let rest for 15–20 minutes before slicing against the grain.
Serving
  1. Serve carved corned beef hot, paired with sides like cabbage or mashed potatoes.

Notes

Store leftover corned beef in an airtight container in the refrigerator for up to 4 days. For freezing, wrap and store for up to 3 months. Reheat using low heat methods to maintain moisture.