Homemade Corned Beef

Ingredients

• 4 pounds beef brisket, flat cut
• 8 cups water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 4 teaspoons pink curing salt (sodium nitrite)
• 3 tablespoons pickling spice, divided
• 6 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 tray ice cubes
• 1 large yellow onion, quartered
• 3 carrots, cut into chunks
• 4 cloves garlic, whole
• 12 cups water, for braising

Method

1. 1

   In a large stockpot, combine 8 cups water, kosher salt, brown sugar, pink curing salt, 2 tablespoons pickling spice, smashed garlic, bay leaves, and peppercorns. Bring to a boil, stirring until the salts and sugar dissolve completely.

   5:00 · Dissolve brine
2. 2

   Remove the brine from heat and stir in a tray of ice cubes to cool it rapidly to room temperature.

   10:00 · Cool brine
3. 3

   Place the brisket in a large non-reactive container or heavy resealable bag. Pour the cooled brine over the meat, ensuring it is fully submerged; weigh it down with a plate if needed.

4. 4

   Cover and refrigerate the brisket in the brine for 5 days, turning the meat once a day to redistribute the cure.

5. 5

   Remove the brisket from the brine, rinse thoroughly under cold water, and discard the used brine.

6. 6

   Place the corned brisket in a large stock pot or Dutch oven. Add the quartered onion, carrots, whole garlic cloves, and remaining 1 tablespoon pickling spice. Cover with 12 cups fresh water.

7. 7

   Bring to a boil over high heat, then reduce to a low simmer, cover, and cook until the brisket is fork-tender.

   4:00:00 · Simmer brisket
8. 8

   Transfer the corned beef to a cutting board and let it rest for 15 minutes before slicing thinly against the grain.

   15:00 · Rest before slicing