Tender Homemade Corned Beef: A St. Paddy's Tradition (Print Version)

Learn how to make tender homemade corned beef that melts in your mouth. This slow-cooked recipe brings rich flavor and tradition to your table.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 24 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Irish-American
Dietary: Gluten-Free (check spices)

# Ingredients:

→ Brisket & Brining Essentials

01 - 4-5 lb beef brisket, flat cut
02 - 1 gallon cold water
03 - 1 cup kosher salt
04 - 2 tsp pink curing salt (Prague Powder #1)
05 - ½ cup packed brown sugar

→ Flavor Builders

06 - 4 tbsp pickling spice
07 - 8 cloves garlic, crushed

→ Aromatics & Finishing Veggies

08 - 1 large onion, quartered
09 - 3-4 carrots, peeled and roughly chopped
10 - 3-4 celery stalks, roughly chopped
11 - Optional: 1 head cabbage, quartered
12 - Optional: 4-5 medium potatoes, quartered

# Instructions:

01 - First things first, get your brisket ready. Give it a good rinse under cold water, just to clean off any surface bits. Then, pat it super dry with paper towels. I usually trim a little bit of the excess fat, but not all of it – a little fat equals flavor, you know? This step is quick, but crucial for the brine to really penetrate the meat evenly. Honestly, sometimes I forget to pat it dry enough, and it makes me a little grumpy later.
02 - In a big pot, combine your water, kosher salt, pink curing salt, brown sugar, pickling spice, and crushed garlic. Bring that mixture to a boil, stirring until the salts and sugar are completely dissolved. Once it's all dissolved, take it off the heat and let it cool down completely. This is key! You absolutely cannot put your brisket into a warm brine; it'll start cooking it, and we don't want that. I've been impatient here before, and it was a disaster, trust me.
03 - Once your brine is stone-cold, carefully place your prepped brisket into a non-reactive container – a large food-grade bucket or a sturdy brining bag works wonders. Pour the cooled brine over the meat, making sure it's fully submerged. If it floats, use a plate or a heavy bag filled with water to weigh it down. Pop this whole setup into the fridge for 5-7 days. Yes, days! That's how we get that truly tender homemade corned beef. Patience, my friend, patience!
04 - After its long brine bath, take the brisket out and give it a really good rinse under cold running water. This washes off any excess salt and spices from the surface. Pat it dry again. This step is important because we don't want the final dish to be overly salty. I actually forgot this rinse once, and the first bite was a salt shocker! Learn from my oops moments, folks.
05 - Place the rinsed brisket in a large pot or Dutch oven. Cover it with fresh water or beef broth – I love broth for extra flavor, but water works fine. Toss in your chopped onion, carrots, and celery. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 3-4 hours. You want it fork-tender, falling apart almost, but not mushy. This is where the magic happens for truly tender homemade corned beef!
06 - If you're adding cabbage and potatoes, now's the time! About 30-45 minutes before the brisket is done, add the quartered cabbage and potatoes to the pot. They'll cook beautifully in the flavorful broth, soaking up all that goodness. Make sure they're submerged, and continue to simmer until they're tender. This makes it a complete, hearty meal, just like I remember from my grandma's kitchen.
07 - Once it's cooked to perfection, remove the brisket from the liquid and let it rest on a cutting board for at least 15-20 minutes. Resting is non-negotiable for juicy, tender meat. Seriously, don't skip it! Then, slice against the grain – this is crucial for tenderness – and serve it up with the cooked veggies. It should be unbelievably tender, with that classic savory, spiced flavor. The smell alone is enough to make you swoon!

# Notes:

01 - Always measure pink curing salt precisely; too much is dangerous, too little means no 'corned' effect.
02 - Don't rush the brining process; those 5-7 days are essential for flavor and texture.
03 - Slice against the grain after resting, or your tender homemade corned beef will be tough!
04 - Serve with extra cooking liquid on the side to keep slices moist.

# Tools You'll Need:

01 - Large stockpot or Dutch oven
02 - large non-reactive container for brining (or brining bag)
03 - cutting board
04 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 5g
Protein: 55g

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