Corned Beef

Name: Corned Beef
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 quarts water; ¾ cup kosher salt; 1 tablespoon pink curing salt; ½ cup light brown sugar; 3 tablespoons prepared pickling spice; 2 quarts ice water; 1 piece beef brisket; 3 leaves fresh bay leaves; 9 cloves garlic; 3 tablespoons yellow mustard seed; 2 tablespoons black pepper; ½ teaspoon ground cinnamon; ½ teaspoon ground allspice; ¼ teaspoon nutmeg; ¼ teaspoon cayenne pepper; ¼ teaspoon ground coriander; 2 cups Parsley Sauce; note

A classic homemade corned beef made from beef brisket that's brined for 10 days and seasoned with a flavorful spice rub. Slow-cooked until tender and served with warm parsley sauce.

8 servings

411 hr 25 min

Published October 4, 2025

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Ingredients

•2 quarts water
•¾ cup kosher salt
•1 tablespoon pink curing salt
•½ cup light brown sugar
•3 tablespoons prepared pickling spice
•2 quarts ice water
•1 piece beef brisket
•3 leaves fresh bay leaves
•9 cloves garlic
•3 tablespoons yellow mustard seed
•2 tablespoons black pepper
•½ teaspoon ground cinnamon
•½ teaspoon ground allspice
•¼ teaspoon nutmeg
•¼ teaspoon cayenne pepper
•¼ teaspoon ground coriander
•2 cups Parsley Sauce
•note

Cooking Instructions

1.
Brine the meat: In a saucepan over high heat, heat the water, kosher salt, curing salt, brown sugar, and pickling spice, stirring until the salt is dissolved. Add the ice water. Place the beef in a 2-gallon ziptop bag. Place the bag in a stockpot and pour the brine into it, over the meat. Seal the bag, squeezing as much air out of it as possible so the meat remains completely submerged. Refrigerate the beef in the bag for 10 days.
14400 min
2.
Rinse the beef: Remove the beef from the brine; discard the brine. Thoroughly rinse the beef under cold running water, removing all of the spices, and blot it dry on paper towels.
10 min
3.
Season the beef with the rub: Combine all of the rub ingredients in a small bowl. Spread the rub over the beef with your hands, covering all surfaces, and place the beef in a 2-gallon zip-top bag; seal the bag, squeezing out as much of the air as possible. Place the bag on a baking dish and refrigerate for a week, turning the bag over once a day. This is known as dry brining-you will notice each day that more liquid leaches from the beef.
10080 min
4.
Cook the beef: On the day you wish to serve the beef, place it in a large pot with all of the accumulated juices in the bag. Add water as needed to cover the meat and bring to a boil over high heat. Lower the heat to medium, cover the pot, and let the beef simmer for 3 hours, until fork tender but not falling apart.
180 min
5.
Present the dish: Spoon the warm parsley sauce into a small bowl. Drain the beef and transfer it to a cutting board. Let it rest for 15 minutes and then slice it 1/2 inch thick, cutting lengthwise, against the grain. Arrange the meat on a serving platter or individual plates; serve with the sauce on the side, along with your chosen side dishes.
15 min

Ingredients

•2 quarts water

•¾ cup kosher salt

•1 tablespoon pink curing salt

•½ cup light brown sugar

•3 tablespoons prepared pickling spice

•2 quarts ice water

•1 piece beef brisket

•3 leaves fresh bay leaves

•9 cloves garlic

•3 tablespoons yellow mustard seed

•2 tablespoons black pepper

•½ teaspoon ground cinnamon

•½ teaspoon ground allspice

•¼ teaspoon nutmeg

•¼ teaspoon cayenne pepper

•¼ teaspoon ground coriander

•2 cups Parsley Sauce

•note

Cooking Instructions

Brine the meat: In a saucepan over high heat, heat the water, kosher salt, curing salt, brown sugar, and pickling spice, stirring until the salt is dissolved. Add the ice water. Place the beef in a 2-gallon ziptop bag. Place the bag in a stockpot and pour the brine into it, over the meat. Seal the bag, squeezing as much air out of it as possible so the meat remains completely submerged. Refrigerate the beef in the bag for 10 days.

14400 min

Rinse the beef: Remove the beef from the brine; discard the brine. Thoroughly rinse the beef under cold running water, removing all of the spices, and blot it dry on paper towels.

10 min

Season the beef with the rub: Combine all of the rub ingredients in a small bowl. Spread the rub over the beef with your hands, covering all surfaces, and place the beef in a 2-gallon zip-top bag; seal the bag, squeezing out as much of the air as possible. Place the bag on a baking dish and refrigerate for a week, turning the bag over once a day. This is known as dry brining-you will notice each day that more liquid leaches from the beef.

10080 min

Cook the beef: On the day you wish to serve the beef, place it in a large pot with all of the accumulated juices in the bag. Add water as needed to cover the meat and bring to a boil over high heat. Lower the heat to medium, cover the pot, and let the beef simmer for 3 hours, until fork tender but not falling apart.

180 min

Present the dish: Spoon the warm parsley sauce into a small bowl. Drain the beef and transfer it to a cutting board. Let it rest for 15 minutes and then slice it 1/2 inch thick, cutting lengthwise, against the grain. Arrange the meat on a serving platter or individual plates; serve with the sauce on the side, along with your chosen side dishes.

15 min