Homemade Corned Beef

Patricia Stagich


  • 1/4 Cup  meat cure, such as Tender Quick*
  • cloves garlic, minced
  • 2 Tablespoons  brown sugar
  • 1 Tablespoon  minced ginger
  • 5 Teaspoons  pickling spices, finely ground
  • 4 Pounds  beef brisket, fat trimmed
  • 3 Cups  beef broth
  • garlic cloves
  • 1 Tablespoon  pickling spice

By doing a little planning and choosing your own piece of choice brisket, you can enjoy corned beef like never before.


Combine meat cure, garlic, brown sugar, and ginger in a small bowl. Prick the brisket thoroughly on both sides with a fork, then place in a 9-by-13-inch glass baking dish and vigorously rub with curing mixture.

Cover the dish with plastic wrap and weigh the meat down with something heavy (like cans of tomatoes). Cure brisket in the refrigerator for 72 hours, flipping halfway through.


When ready to braise, rinse the cure from the corned beef under cool running water. Add the beef broth, garlic, and pickling spices in a large pot. Add the corned beef to the braising liquid and bring to a boil over high heat. Cover and transfer to a 300-degree oven.


Braise until fork-tender, turning halfway through, about 3-½ to 4 hours depending on the size of the meat. Once braised, let the beef rest in the braising liquid partially covered about 1 hour.


Remove to a cutting board and thinly slice against the grain. The braising liquid is almost like a gravy. I strain it and use it to reheat the brisket.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!