This Classic Corned Beef Brisket is tender and flavor packed. It’s delicious on its own or used to make unbeatable sandwiches!
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Corned Beef Brisket
This Corned Beef Brisket is packed with flavor and so incredibly tender! After being brined in a sweet and spicy liquid, the brisket is slowly simmered until it simply falls apart. It’s delicious on it’s own, with cabbage, or served in a Reuben sandwich. Read on to learn how to make this amazing Corned Beef Brisket!
How To Make Corned Beef Brisket
If you’re reading this article, it means you’re ready to try your hand and making your owned Corned Beef. I am so excited! When I set out to make my owned corned beef, I’ll admit that I was a little intimidated. However, after realizing how seemingly easy and wildly delicious it is, I can say with full confidence and enthusiasm: it’s worth it!
The Ingredients
To brine the brisket you’ll need:
- Bay leaves
- Whole cloves
- Black peppercorns
- Brown sugar
- Salt
- Pink salt (also known as Prague Powder)
- Pickling spices
- Garlic
- Ground allspice
- Water
- Beef Brisket
After the brisket has brined for 7 days (yes, 7 days!), it’s removed from the brine and placed into a large stockpot filled with water and a handful of additional ingredients:
- Cinnamon stick
- Mustard seeds
- Peppercorns
- Bay leaves
The brisket is slowly simmered for 3 hours until it’s fork tender and shreds easily.
How To Serve Corned Beef Brisket
While this Corned Beef Brisket is delicious on its own, you can serve it in a number of ways:
- Alongside HorseradishBraised Cabbage and roasted or boiled potatoes
- With brioche buns and grainy mustard
- In a Classic Reuben Sandwich!
Tools To Make Corned Beef Brisket
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Classic Homemade Corned Beef
Equipment
- Large vessel for beef to brine in
Ingredients
For the brine:
- 10 lb beef brisket trimmed of thickest fat with point removed
- 4 bay leaves
- 3 whole cloves garlic
- 1 Tbsp black peppercorns
- ½ cup brown sugar
- 3/4 cup salt
- 1 Tbsp pink curing salt (Prague Powder #1)
- ¼ cup pickling spices
- 2 tsp ground allspice
- Water
To cook the corned beef:
- 1 cinnamon stick
- 1 tsp mustard seeds
- 2 Tbsp black peppercorns
- 2 bay leaves
- Water
Instructions
For the brine:
- Trim brisket of thick visible fat. It's ok if fat is still visible: this will only add flavor. However, there will likely be areas with excessive fat. Simply use a paring knife to remove this.
- Add all the spices to your vessel. You'll want something that will allow the brisket to be completely submerged in the liquid. Add water and stir the mixture: you want the sugar and salt to dissolve as mush as possible.
- Add the brisket, adding more water to complete cover it. If the brisket is exposed to air, there is risk that mold could form. Place a heavy plate or bowl on top of the brisket to hold it down, if necessary.
- Allow beef to brine in the refrigerator for 7 days. Check it every so often to ensure it is fully submerged.
To cook:
- Once brisket is ready to cook, remove from the brine and rinse off. Place in a large stock pot large enough to hold it.
- Top with brining ingredients, and top with enough water to cover the brisket. Bring to a boil then reduce the heat to a simmer.
- Cook the brisket for about 3 hours, until the meat is tender and flakes easily.
- Remove from the cooking liquid and allow to sit for about 5-10 minutes. Using a sharp knife, cut thick slices of the meat.
Jamie, this looks amazing! I want to try this but have a question about the brining. Do you leave at room temperature or refrigerate it? Thanks
Hi Stacy! Great question. Brining should be done in the refrigerator so as to not promote any bacterial growth. I’ll make sure the recipe clearly calls this out -thanks for your question and enjoy!