Corned Beef
About This Corned Beef Recipe
This homemade corned beef is nothing like the thin-sliced deli versions most of us grew up with. After brining a well-trimmed brisket for 7 days and slow-cooking it until unbelievably tender, the result is thick, juicy, flavorful corned beef that completely transforms Reubens, hash, or any dish you use it in. This method produces a deep, rich flavor and perfect texture every time.
Why You’ll Love This
Restaurant-quality corned beef made at home
Thick, tender slices instead of thin deli slices
Long brine = deeper flavor and better texture
Slow-cooked until fall-apart tender
Perfect for Reubens, sandwiches, breakfast hash, or meal prep
Ingredients You’ll Need
A full brisket (trimmed), simple brine ingredients, whole spices, curing salt, and a flavorful cooking liquid.
How to Make
Trim the brisket, submerge it in a seasoned brine for 7-10 days, rinse well, coat with a fresh spice rub, then slow-cook until fork-tender. Slice against the grain and enjoy in Reubens or any dish calling for thick, juicy corned beef.
Tips for Success
Trim the fat cap well so the brine can fully penetrate
Brine longer for a deeper cure and better flavor
Rinse thoroughly after brining to avoid excess salt
Always slice against the grain for tender slices
Slow-cook on low for the best texture
Frequently Asked Questions
Do I need Prague Powder #1?
Yes — it ensures proper curing, color, and flavor.
Can I brine for less time?
5–7 days works, but 10days produces a far superior result.
Does trimming the fat matter?
Yes — trimming allows the brine to fully reach the meat.
Is a crockpot required?
No — you can braise it low and slow in the oven, but the crockpot is easiest.
How thick should I slice it?
As thick as you want — that’s the beauty of homemade corned beef.
What to Serve With
Reubens, Rachel Sliders, sauerkraut, roasted potatoes, rye bread, eggs for breakfast hash, or mustard for a simple platter.
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Corned Beef
Ingredients
- 5 lbs beef brisket
- 1 gallons distilled water
- 1/2 cup of kosher salt
- 1/2 cup of brown sugar
- 3 tablespoons of pickling spices (a mix of peppercorns, mustard seeds, coriander seeds, allspice berries, cloves, and bay leaves)
- 5 garlic cloves, smashed
- 2 teaspoons of Prague Powder #1 (curing salt)
- 3 bay leaves
- 4 - 5 pounds of corned beef brisket, trimmed
- 1 1/2 teaspoon whole black peppercorns
- 1 1/2 teaspoons whole mustard seeds
- 1 tablespoon whole coriander seeds
- 1 teaspoon whole allspice berries
- 1 star anise
- 2 bay leaves
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 4 cups beef broth
- 2-4 cups water (just enough to submerge brisket)
Instructions
- In a large pot, combine water, kosher salt, brown sugar, crushed garlic, pickling spices, Prague Powder #1, and bay leaves. Bring the mixture to a simmer over medium heat, stirring occasionally, until the salt and sugar are completely dissolved. Let the brine cool to room temperature.
- Once the brine has cooled, transfer it to a container large enough to hold your beef brisket.
- Submerge the beef brisket in the brine, making sure it's fully covered. You may need to weigh it down with a plate or a heavy object to keep it submerged.
- Cover the container and refrigerate for at least 5 days, and up to 10 days, depending on your preference for the level of curing. I left mine in the brine for 2 weeks and it turned out perfect- not too salty!
- Once the beef has finished brining, remove it from the brine and rinse it thoroughly under cold water to remove any excess salt. Pat Dry.
- In a small pan on medium-low heat, add peppercorns, mustard seeds, coriander seeds, allspice berries, and star anise. Cook until fragrant and shake pan occasionally, about 2-3 minutes. Add bay leaves and cook another minute.
- Transfer spices to a spice grinder or food processor (I used a nutribullet) and grind them.
- Mix the spices with the brown sugar and rub evenly over the brisket.
- In the crock pot, pour apple cider vinegar, beef broth, and water. Add in the brisket and set crockpot temperature to low. Cook for 8-10 hours, or until the brisket is fork-tender. I cooked mine for 9 hours and it was barely hanging on- so GOOD!
- Remove from crockpot, let cool for 5-10 minutes and then slice beef against the grain. I like to use this for Reubens!
