Corned beef is a time-honored favorite, especially around St. Patrick’s Day, but why settle for store-bought when you can make your own? Homemade corned beef is surprisingly simple to prepare and results in a richer, more flavorful dish free of unnecessary additives. With just a bit of planning and patience, you can create a brined brisket that’s perfectly seasoned and tender.
At Oryana, we believe that quality ingredients make all the difference. Choosing grass-fed, locally raised beef and organic spices ensures that your homemade corned beef is as delicious as it is nourishing.
What You’ll Need
Making corned beef requires a brisket, salt brine, and plenty of patience. The process takes 5 to 7 days for the beef to fully cure, but the result is well worth the wait.
Ingredients
Brining the Beef (5-7 Days)
- 1 (4 to 5-pound) beef brisket (grass-fed for the best quality)
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup sugar
- 1 tablespoon pink curing salt (Prague Powder #1) (optional, but gives it the signature pink color)
- 1 cinnamon stick, broken in half
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 teaspoon ground ginger
- 1 teaspoon allspice berries
- 4 cloves garlic, smashed
- 3 bay leaves, crumbled
Cooking the Corned Beef
- 1 onion, quartered
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon black peppercorns
- 1 bay leaf
How to Make It
Step 1: Make the Brine
In a large pot, combine water, salt, sugar, curing salt (if using), and all the brining spices. Bring to a boil, stirring to dissolve the salt and sugar. Remove from heat and let cool completely.
Step 2: Brine the Brisket
Place the brisket in a large container or resealable bag and pour the cooled brine over it. Make sure the meat is fully submerged (weigh it down with a plate if needed). Cover and refrigerate for 5 to 7 days, flipping the brisket once a day to ensure even brining.
Step 3: Cook the Corned Beef
After brining, remove the brisket and rinse it well under cold water to remove excess salt. Place it in a large pot and add fresh water to cover. Toss in onion, carrots, celery, peppercorns, and bay leaf. Bring to a simmer and cook gently for 3 to 4 hours, or until the meat is fork-tender.
Step 4: Slice and Serve
Remove the brisket from the pot and let it rest for 10 minutes before slicing against the grain for the most tender texture. Serve with boiled potatoes and cabbage, or pile onto fresh rye bread for an unbeatable sandwich.
Make It Your Own
- Spice It Up – Add a splash of apple cider vinegar or a few dried chilies for extra depth.
- Slow Cooker Option – After brining, place the brisket and vegetables in a slow cooker and cook on low for 8 hours for hands-off tenderness.
- Leftovers? – Chop up leftover corned beef for homemade hash with eggs and crispy potatoes.
Making your own corned beef is a labor of love, but the deep, homemade flavor is worth every step. With locally sourced grass-fed beef and organic spices from Oryana, you can create a clean, flavorful, and preservative-free version of this classic dish.
Give it a try—your taste buds will thank you!
Recipe adapted from: The New York Times
