How to Make Corned Beef: A Step-by-Step Guide with Pro Tips
Making homemade corned beef is easier than you might think. This comprehensive guide walks you through the entire process, from selecting the right cut of beef to brining, cooking, and serving. Whether you’re preparing for St. Patrick’s Day or simply craving this classic dish, you’ll discover how to create tender, flavorful corned beef that surpasses any store-bought version. The secret lies in a simple brine with the perfect blend of spices and a low-and-slow cooking method that transforms a tough brisket into melt-in-your-mouth meat.
What Is Corned Beef?
Corned beef is essentially beef brisket that has been cured in a salt brine with pickling spices. The term “corned” comes from an old English word for grain-sized salt crystals used in the curing process. This preservation method dates back centuries and was particularly important before refrigeration was available.
While corned beef has Irish-American associations, especially around St. Patrick’s Day, the dish has evolved across many cultures. The brining process not only preserves the meat but also infuses it with distinctive flavors and gives it that characteristic pink color (thanks to pink curing salt).
Beef brisket and brining ingredients for homemade corned beef
Required Ingredients
For the Brine:
- 1 gallon (4 quarts) water
- 2 cups kosher salt (Morton) or 3⅓ cups Diamond Crystal kosher salt
- ½ cup brown sugar
- 2 teaspoons pink curing salt (Prague Powder #1)
- 3 garlic cloves, minced
- ⅓ cup pickling spice blend
For the Pickling Spice Blend:
- 2 tablespoons black peppercorns
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 2 tablespoons red pepper flakes
- 2 tablespoons allspice berries
- 1 tablespoon ground mace
- 2 small cinnamon sticks, broken
- 2-4 bay leaves, crumbled
- 2 tablespoons whole cloves
- 1 tablespoon ground ginger
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For Cooking:
- 1 (5-pound) beef brisket (preferably first-cut or “flat-cut”)
- 1 tablespoon pickling spice blend
- Water or beef broth (enough to cover the brisket)
- Optional: carrots, potatoes, and cabbage for a traditional meal
Note on Pink Curing Salt: Pink curing salt (also known as Prague Powder #1 or Curing Salt #1) contains sodium nitrite and gives corned beef its characteristic pink color. This is NOT Himalayan pink salt. Pink curing salt is dyed pink to prevent confusion with regular table salt. While optional, it helps preserve the meat during the curing process and contributes to the traditional flavor and color.
Selecting the Right Beef Brisket
The foundation of great corned beef starts with selecting the right cut of beef brisket. There are two main cuts to consider:
Flat Cut (First Cut)
This is the leaner portion of the brisket with a uniform thickness. It’s ideal for slicing and has less fat marbling throughout. Most pre-packaged corned beef uses this cut because it’s easier to slice neatly.
Point Cut
This cut has more fat marbling throughout, which can result in more flavor but a less uniform shape. If using point cut, you may want to trim some excess fat before brining.
For the best results, look for a well-marbled brisket with a decent fat cap. The fat will help keep the meat moist during the long cooking process. A 4-5 pound brisket is ideal for most recipes and will serve 6-8 people.
Comparison of flat cut (left) and point cut (right) beef brisket
The Brining Process
Brining (or “corning”) is the most critical step in making authentic corned beef. This process not only flavors the meat but also tenderizes it through the salt cure.
Making the Pickling Spice Blend
- Toast the peppercorns, mustard seeds, and coriander seeds in a dry skillet over medium heat until fragrant (about 2-3 minutes).
- Transfer to a cutting board and gently crush using the flat side of a chef’s knife.
- Combine with remaining spices in a jar or container and mix well.
Homemade pickling spice blend with whole spices
Preparing the Brine Solution
- In a large pot, combine water, kosher salt, brown sugar, pink curing salt, minced garlic, and 3 tablespoons of the pickling spice blend.
- Bring to a simmer, stirring until salt and sugar completely dissolve.
- Remove from heat and cool completely. For faster cooling, you can use only half the water to make the brine, then add ice to make up the remaining volume.
Preparing the brine solution with pickling spices
Brining the Brisket
- Place the beef brisket in a large container or brining bag that can fit in your refrigerator.
- Pour the cooled brine over the brisket, ensuring it’s completely submerged. If the meat floats, weigh it down with a plate.
- Cover and refrigerate for 5-10 days. For best results, flip the brisket once halfway through the brining period.
Important: Always keep the brisket refrigerated during the entire brining process. The meat must remain at or below 40°F (4°C) for food safety.
Beef brisket submerged in brine solution with a weight to keep it down
Cooking Methods for Corned Beef
After the brining period, it’s time to cook your corned beef. There are several methods to choose from, each with its own advantages. Before cooking with any method, remove the brisket from the brine, rinse thoroughly under cold water, and pat dry.
Stovetop Method (Traditional)
- Place the corned beef in a large Dutch oven or pot.
- Add 1 tablespoon of pickling spice and enough water or beef broth to cover the meat.
- Bring to a boil, then reduce to a very low simmer.
- Cover and cook for 3-4 hours, until fork-tender (about 50 minutes per pound).
- For a traditional meal, add carrots, potatoes, and cabbage during the last 30-40 minutes of cooking.
Oven Braised Method
- Preheat oven to 350°F (175°C).
- Place the corned beef in a Dutch oven with 1 tablespoon of pickling spice.
- Add enough water or beef broth to cover the meat.
- Bring to a boil on the stovetop first.
- Cover and transfer to the oven for 3½-4 hours, until fork-tender.
- Add vegetables during the last 30-40 minutes if desired.
Slow Cooker Method
- Place the corned beef in a slow cooker with 1 tablespoon of pickling spice.
- Add enough water or beef broth to cover the meat.
- Cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
- If adding vegetables, place potatoes and carrots in during the halfway point, and add cabbage during the last 2 hours.
Instant Pot/Pressure Cooker Method
- Place the corned beef on the rack in your Instant Pot, fat side up.
- Add 1 tablespoon of pickling spice and 4 cups of water or beef broth.
- Seal and cook on HIGH pressure for 90 minutes, followed by a natural pressure release.
- Remove the beef and keep warm while you cook the vegetables.
- Add potatoes, carrots, and cabbage to the cooking liquid, seal, and cook on HIGH pressure for 3-4 minutes, followed by a quick release.
Properly cooked corned beef being sliced against the grain
Pro Tip: No matter which cooking method you choose, always slice corned beef AGAINST the grain in thin slices (1/8 to 1/4 inch thick). This cuts through the muscle fibers and results in much more tender meat. Cutting with the grain will result in stringy, tough slices.
Serving Suggestions
Traditional corned beef is versatile and can be enjoyed in many ways. Here are some classic serving suggestions:
Corned Beef and Cabbage
The classic St. Patrick’s Day meal. Serve sliced corned beef alongside cabbage wedges, carrots, and potatoes that have been cooked in the flavorful broth.
Reuben Sandwich
Layer thinly sliced corned beef with Swiss cheese, sauerkraut, and Russian dressing on rye bread, then grill until golden and melty.
Corned Beef Hash
Chop leftover corned beef and mix with diced potatoes and onions. Pan-fry until crispy and serve topped with fried eggs for a hearty breakfast.
Traditional corned beef and cabbage dinner with potatoes and carrots
Looking for More Irish-Inspired Recipes?
Discover our collection of authentic Irish dishes perfect for St. Patrick’s Day or any time you’re craving hearty comfort food.
Storage and Leftovers
Properly stored corned beef can be enjoyed for several days after cooking, and the leftovers are perfect for creative meals.
Storage Instructions:
- Refrigeration: Store cooked corned beef in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer storage, wrap cooled corned beef tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Broth: The cooking liquid can be strained and refrigerated for up to 5 days. Use it to reheat the corned beef or as a flavorful base for soups.
Reheating Tips:
- For best results, reheat corned beef with a little broth in a covered pan over low heat.
- Avoid microwaving if possible, as it can dry out the meat.
- If you must microwave, use a lower power setting and add a splash of broth or water.
Corned beef hash made with leftover corned beef, topped with fried eggs
Frequently Asked Questions
Why is my corned beef tough?
Tough corned beef usually means it hasn’t been cooked long enough. Brisket is a tough cut that requires low, slow cooking to break down the connective tissues. If your corned beef is tough, return it to the cooking liquid and continue cooking until it’s fork-tender. Remember that larger cuts will take longer to become tender.
Can I make corned beef without pink curing salt?
Yes, you can make corned beef without pink curing salt, but the meat will be gray rather than pink and will have a slightly different flavor. The pink curing salt (sodium nitrite) gives corned beef its characteristic color and helps preserve it during the curing process. If you omit it, the corned beef is still safe to eat but won’t have the traditional appearance.
Can I reuse the brine?
No, you should not reuse the brine. Once it has been used to cure meat, the brine can contain bacteria and should be discarded. Always make a fresh brine for each batch of corned beef.
How do I know when my corned beef is done?
Corned beef is done when it’s fork-tender, meaning a fork can easily pierce the meat with little resistance. The internal temperature should reach at least 145°F (63°C) for food safety, but for the best texture, you’ll want to cook it to around 190-200°F (88-93°C) when the collagen has broken down and the meat becomes tender.
Why is my corned beef too salty?
If your corned beef is too salty, you may not have rinsed it thoroughly enough after brining. You can reduce saltiness by soaking the brined brisket in cold water for a few hours before cooking, changing the water every hour. You can also use water instead of broth for cooking and avoid adding any additional salt to the cooking liquid.
Can I cure a smaller piece of brisket?
Yes, you can cure a smaller piece of brisket. Simply adjust the amount of brine proportionally to ensure the meat is fully submerged. The curing time remains the same regardless of the size of the brisket.
Reuben sandwich made with homemade corned beef, sauerkraut, and Swiss cheese
Final Tips for Perfect Corned Beef
Pro Tips
- Use a digital meat thermometer to ensure proper cooking temperature
- Let the corned beef rest for 15-20 minutes before slicing
- Always slice against the grain for maximum tenderness
- Save the cooking liquid for added flavor when reheating leftovers
- For extra flavor, add a bottle of dark beer to the cooking liquid
Common Mistakes
- Skipping the rinsing step after brining
- Cooking at too high a temperature
- Not allowing enough cooking time
- Slicing with the grain instead of against it
- Discarding the flavorful cooking liquid
Making corned beef from scratch requires some planning and patience, but the results are well worth the effort. The homemade version offers superior flavor and texture compared to store-bought options, and you have complete control over the ingredients and spice blend. Whether you’re celebrating St. Patrick’s Day or simply craving a hearty, flavorful meal, this homemade corned beef recipe is sure to impress.
Always slice corned beef against the grain for maximum tenderness
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