Corned Meat Brine

Corned Meat Brine

A spiced salt-and-sugar brine that turns plain beef into tangy, tender corned meat.

Total 20 min Makes 16 oz Calories 15/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This wet brine combines curing salt, pickling spices, and a touch of sugar to cure beef brisket the traditional way, yielding the rosy color and tang associated with corned beef. Simmer the brine to dissolve the salts and bloom the spices, cool completely, then submerge the meat for several days of refrigerated curing. It's the foundation for homemade corned beef, perfect ahead of St. Patrick's Day or for building your own pastrami.

Ingredients

  • 4 cups water
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons pink curing salt (Prague Powder #1)
  • 2 tablespoons pickling spice
  • 4 garlic cloves, smashed
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 4 cups ice water

Method

  1. In a 6-quart saucepan, combine the water, kosher salt, brown sugar, pink curing salt, pickling spice, garlic, bay leaves, peppercorns, and mustard seeds.

  2. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the salts and sugar fully dissolve.

  3. Reduce heat and simmer gently to bloom the spices.

  4. Remove the brine from heat and stir in the ice water to cool it rapidly to room temperature.

  5. Refrigerate the brine until completely cold, at least 1 hour, before submerging meat in it.

  6. Once chilled, use the brine to submerge beef brisket in a non-reactive container, weighing it down so it stays fully covered, and refrigerate to cure for 5 to 7 days, turning the meat every day or two.

Rate this recipe

★ 3.8 (1)

Corned Meat Brine

This wet brine combines curing salt, pickling spices, and a touch of sugar to cure beef brisket the traditional way, yielding the rosy color and tang associated with corned beef. Simmer the brine to dissolve the salts and bloom the spices, cool completely, then submerge the meat for several days of refrigerated curing. It's the foundation for homemade corned beef, perfect ahead of St. Patrick's Day or for building your own pastrami.

20 min 16 oz 15 cal

Ingredients

  • 4 cups water
  • 1/2 cup kosher salt
  • 1/4 cup brown sugar
  • 2 tablespoons pink curing salt (Prague Powder #1)
  • 2 tablespoons pickling spice
  • 4 garlic cloves, smashed
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 4 cups ice water

Method

  1. 1

    In a 6-quart saucepan, combine the water, kosher salt, brown sugar, pink curing salt, pickling spice, garlic, bay leaves, peppercorns, and mustard seeds.

  2. 2

    Bring the mixture to a boil over medium-high heat, stirring occasionally, until the salts and sugar fully dissolve.

  3. 3

    Reduce heat and simmer gently to bloom the spices.

  4. 4

    Remove the brine from heat and stir in the ice water to cool it rapidly to room temperature.

  5. 5

    Refrigerate the brine until completely cold, at least 1 hour, before submerging meat in it.

  6. 6

    Once chilled, use the brine to submerge beef brisket in a non-reactive container, weighing it down so it stays fully covered, and refrigerate to cure for 5 to 7 days, turning the meat every day or two.