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Homemade Corned Beef slices with cooked potatoes and veggies.

Homemade Corned Beef Brisket from Scratch

Carne Diem Culinary
Corned beef and cabbage is a dish that has become synonymous with St. Patrick's Day in the U.S. In this recipe, we walk you through how to make Homemade Corned Beef from scratch. From trimming the brisket, to an epic beer brine and curing the meat, and how to finish the corned beef just in time for St. Patrick's Day.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 6 hours
Curing time 6 days
Total Time 6 days 6 hours 30 minutes
Course Main Course
Cuisine Irish, Jewish
Servings 12 people
Calories 1063 kcal

Ingredients
  

  • 12 Pound Packer Brisket weight after trimming
  • 1 Head Green Cabbage
  • 8 Carrots peeled and chunked
  • 2 Parsnips peeled and chunked
  • 2 bottles Light Beer
  • 2 Yellow Onions quartered and separated
  • 3 Pounds Yellow Potatoes unpeeled, halved to quartered

Brine/Curing Solution

  • 3 Gallons Distilled Water We replace some of this water with 2 bottles of beer and 1 bottle of Ginger Beer, so subtract accordingly
  • 2 Cups Morton's Kosher Salt
  • 1 Cup White Sugar
  • 1 Cup Brown Sugar
  • ½ Cup Honey
  • ½ Cup Pickling Spice See below
  • 10 Garlic Cloves minced
  • 3 Tablespoons Prague Powder #1 47 grams

Pickling Spice

  • 2 Tablespoos Black Peppercorns
  • 1 Tablespoon Whole Coriander
  • 1 Tablespoon All Spice
  • 1 Tablespoon Mustard Seeds
  • 1 Tablespoon Crushed Red Pepper
  • 1 teaspoon Whole Cloves
  • 1 teaspoon Mace
  • 1 teaspoon Celery Seed
  • 1 teaspoon Juniper Berries
  • 1 teaspoon Crystallized Ginger
  • 1 Bay Leaf crumbled
  • 1 Cinnamon Stick broken into pieces

Instructions
 

Brine the brisket

  • Combine your pickling spice in a small bowl. This should make ½ cup of spice mix.
  • Trim your brisket, removing most of the outer fat. Separate the point and the flat from along the large vein of fat.
  • In a large pot, add the beer, ginger beer, and 1 gallon of water. Heat over high heat. Add the salt, sugars, Prague Powder, and honey and stir until dissolved. Add the pickling spice. Brink the mixture to a boil then reduce heat, add the minced garlic, and simmer for 5 minutes.
  • Remove the brine from the heat and cool. Combine with the remaining distilled water in a large brining bag or bucket. Completely submerge the brisket (point and flat) in the brine.
  • Place in a refrigerator and brine for 5-7 days.

Cooking the Corned Beef

  • Remove the brisket from the brine and rinse well for several minutes.
  • Strain the brine and reserve 4 tablespoons of the pickling spice.
  • Placed the quartered onion pieces in the bottom of a very large pot. Add the beer, then add the brisket. We like to halve both the point and flat in order to speed cooking and help the meat cook more evenly.
  • Top with the pickling spice, then add just enough water to cover the meat completely. Heat over medium heat until the liquid begins to boil (typically about 45min-1 hour) then reduce the heat to a simmer and cover. Cook for 3 more hours.
  • After 3 hours, flip the brisket pieces over and add in the prepared vegetables except the cabbage. Continue to simmer for 2-3 more hours.
  • About 45 minutes before you are ready to eat, add the quartered cabbage.
  • After 45 minutes the cabbage should be tender and you should be ready to eat.
  • Slice the brisket and serve up with the vegetables, potatoes, and cabbage.

Nutrition

Calories: 1063kcalCarbohydrates: 88gProtein: 99gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gCholesterol: 281mgSodium: 19342mgPotassium: 2508mgFiber: 9gSugar: 53gVitamin A: 7108IUVitamin C: 61mgCalcium: 210mgIron: 12mg
Keyword Beer Brine, Brine, Brisket, Cure, Prague Powder, St. Patrick's Day
Tried this recipe?Let us know how it was!