Homemade Corned Beef

Homemade Corned Beef
Staff Writer
Patricia Stagich

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

Ready in
4 h
Deliver Ingredients


  • 1/4 Cup meat cure, such as Tender Quick*
  • 5 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
  • 2 garlic cloves
  • 1 Tablespoon pickling spice


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.

Corned Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Corned Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Corned Beef Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.