corned beef recipes

Corned Beef Recipes

Corned beef is a favorite for its savory taste and tender, juicy texture. Made from beef brisket that’s been soaked in a seasoned brine and cooked slowly, it develops a rich and flavorful profile. This classic dish is often paired with vegetables like potatoes, carrots, and cabbage, making it a staple at festive meals and family gatherings. Corned beef can be prepared using a variety of methods stovetop, oven, slow cooker, or pressure cooker giving home cooks the flexibility to choose the approach that works best for them. Explore more delicious recipes like Corned Beef Recipes on our website.

Ingredients

  • 5 pounds beef brisket
  • 4 quarts water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1/3 cup pickling spice blend
  • 1 teaspoon pink curing salt
  • 4 garlic cloves, minced
  • 4 cups water or beef broth for cooking
  • 1 tablespoon pickling spice blend for cooking
  • 3 large carrots, peeled and cut into pieces
  • 1 pound small red potatoes, halved
  • 1 head green cabbage, quartered

Directions

  • In a large pot, combine water, kosher salt, brown sugar, pickling spices, pink curing salt, and minced garlic. Heat the mixture until the salt and sugar dissolve, then allow it to cool completely.
  • Place the beef brisket in a large container or sealed bag and pour the cooled brine over the meat. Store it in the refrigerator for 5 to 10 days, turning the brisket halfway through the curing time.
  • After the brining process, remove the brisket from the liquid and discard the brine.
  • Place the corned beef in a Dutch oven or large pot. Add water or beef broth and sprinkle with additional pickling spice blend.
  • Bring the mixture to a boil, then reduce the heat and cover the pot. Let it simmer gently for about 3 to 4 hours until the meat becomes tender.
  • About 30 to 40 minutes before the cooking time finishes, add carrots, potatoes, and cabbage to the pot so they cook alongside the meat.
  • Once the beef is tender, remove it from the pot and allow it to rest for about 15 to 20 minutes.
  • Slice the meat across the grain to keep the slices tender and serve with the cooked vegetables.

Preparation Details

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Brining Time: 5 to 10 days
Total Time: 1 hour 45 minutes plus brining
Servings: 8 servings