Home Cured Corned Beef

The spice mix with the gallon of brine makes easily enough curing brine for a 5 pound brisket, cured in a somewhat large-ish container. If you were to use a 2-gallon freezer bag or marinating bag, you would likely need just half (or less) of the amount of brine and brine spices.

  • Prep time: 5 days
  • Cook time: 3 hours
  • Curing time:

Ingredients

Pickling spices:

  • 1 Tbsp whole allspice berries
  • 1 Tbsp whole mustard seeds (brown or yellow)
  • 1 Tbsp coriander seeds
  • 1 Tbsp red pepper flakes
  • 1 Tbsp whole black peppercorns
  • 2 teaspoons whole cloves
  • 9 whole cardamom pods
  • 6 large bay leaves, crumbled
  • 2 teaspoons ground ginger
  • 1/2 stick cinnamon

Brine:

*Pink curing salt, or sodium nitrite, goes by many names, such as Prague Powder #1 or DQ Curing Salt #1, and is available online and may be available at your local specialty market or butcher shop. If you don't have it, you can still make corned beef, but it is necessary for that vibrant pink color we associate with corned beef. And it adds flavor too. Without it the corned beef will be a dull grey color.

Note that pink curing salt is NOT Himalayan pink salt. Pink curing salt is toxic and can be deadly if ingested directly, which is why it is colored pink, so consumers do not mistake it for table salt.

Brisket:

  • 1 5-pound beef brisket
  • 1 Tbsp pickling spices

Method

1 Toast and crush spices: You can either used store-bought pickling spices or you can make your own. To make your own, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, peppercorns, cloves, and cardamom pods in a small frying pan on medium heat until fragrant. Note that it is pretty easy to burn spices; you want enough heat to release their flavors, not so much that they get burned.

Remove from heat and place in a small bowl. Use a mortar and pestle to crush the spices a little (or the back of a spoon or the side of a knife on a flat surface). Add to a small bowl and stir in the crumbled bay leaves and ground ginger.

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2 Make curing brine with spices, salts, sugar, water: Add about 3 Tbsp of the spice mix (reserve the rest for cooking the corned beef after it has cured), plus the half stick of cinnamon, to a gallon of water in a large pot, along with the Kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.

3 Cover brisket with brine, chill: Place the brisket in a large, flat container or pan, and cover with the brine. The brine should cover the meat. The meat may float in which case you may want to weigh it down with a plate.

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Alternatively you can use a 2-gallon freezer bag (placed in a container so if it leaks it doesn't leak all over your refrigerator), place the brisket in the freezer bag and about 2 quarts of brine, squeezing out the air from the bag before sealing.

Place in the refrigerator and chill from 5-7 days. Every day flip the brisket over, so that all sides get brined equally.

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4 Cook cured meat: At the end of the cure, remove the brisket from the brine and rinse off the brine with cold water. Place the brisket in a large pot that just fits around the brisket and cover with at least one inch of water. If you want your brisket less salty, add another inch of water to the pot.

Add a tablespoon of the pickling spices to the pot. Bring to a boil, reduce to a very low simmer (barely bubbling), and cook 3-4 hours, until the corned beef is fork tender. (At this point you can store in the fridge for up to a week.)

homemade-corned-beef-method-600-5

5 Cut across the grain: Remove the meat to a cutting board. (You can use the spiced cooking liquid to cook vegetables for boiled dinner or corned beef and cabbage.) Notice the visible lines on the meat; this is the "grain" of the meat, or the direction of the muscle fibers.

To make the meat easier to cut, cut it first in half, along the grain of the meat. Then make thin crosswise cuts, across the grain to cut the meat to serve.

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Comments

  • Sienta

    Thanks for the recipe. It was so good. Better than store-bought and healthier. I didn’t put the curing salt but I did put in two small beets. The beef had a light pink color after cooking. Next time I will put more beets.

    xxxxxyyyyy

  • Norma

    I cannot consume sodium nitrites so I am thrilled with this recipe. Yes not pink but when smothered in cabbage new potatoes and carrots who cares?

  • Judy

    This is a very good recipe. Followed it to a t and had excellent results. Far superior to what you can by in the grocery stores.

    xxxxxyyyyy

  • Kamakanui

    Brine proportions by weight for 4 cups (1 liter) of water:

    Salt 75 grams

    Sugar 25 grams

    Pink salt 6.5 grams

    Add herbs and spices at will.

    This is a strong brine. Beef, bison, venison stay under the brine for one to two weeks or more.

    After the brine, desalinate. I recommend a double soak in clear water. 4 hours or so in clear water, drain and rinse, then overnight in clear water. This helps a lot with the saltiness.

    The bison chuck roast I’m brining tomorrow morning will be pastrami in about 2 1/2 weeks.

  • Wm MacDermod

    This article just happened to pop up and made a good read because my wife and I are New England born and raised both from Irish families in Boston. We like what the Irish call grey corned beef an corned it in a 3 gal crock pot fill crock pot 3/4full with water , throw in a medium potato and add salt till the spud floats to the top, take out potato and add brisket. Cover with a weighted plate that closely fit inside crock and put in refridge for anywhere from 2weeks to 4 weeks.

  • Beth

    I will never buy corned beef from the store again!! SO SO GOOD!

    xxxxxyyyyy

  • Sally

    Yum the best

    xxxxxyyyyy

  • Sally

    I have been using this recipe of yours for three years. Absolutely the best corned beef ever eaten. The first year I used the wrong pink salt and it didn’t turn pink. Now I know that when I order the brisket to order the salt also from the butcher. Absolutely delicious! Thank you

  • Kristy Beeman

    I’ve never heard of pink curing salt. I use Morton’s Quick Cure. The meat does change color but not to pink….eeeeehhh

  • Garry

    How do you know when the brisket is fully cured?

    • Emma Christensen

      Hi, Garry! It will be cured after 5 days, but can be kept in the fridge for up to 7 if you aren’t able to cook it right away. You can cook it sooner as well, but it just won’t be as fully seasoned all the way through.

    • Sally

      I do the curing like said for the five days. Always delicious!

  • Thelma

    Hi once cured and cooked how long will it last, does it need refrigeration? Thanks

    • Kristy Beeman

      It needs to be refrigerated while curing and turned. I do a dry rub. It needs to go as long as it has time, 10 days at least. Once it’s cured it needs to be cooked, and left overs refrigerated. Oh I was just thinking of how my mother made, she did the brine method and just kept in a cool place.

    • Emma Christensen

      Hi, Thelma! Ditto what Kristy said — once cured and cooked, leftovers should be stored in the fridge and will last about 5 days. You can also freeze them for up to three months. Enjoy!

  • Dave

    Please confirm that the amount of Pink Salt is accurate. Every source I have found states the proper amount of pink salt is 1 level teaspoon per 5 lbs of meat. This recipe appears to use 5 times the recommended amount. I believe this could be quite dangerous!

    • Elise Bauer

      Hi Dave, the amount of pink salt is correct. I think the reason that some other sources only call for 1 teaspoon of pink salt is that they must be just using a rub, not a brine. This is the correct amount of pink salt for the amount of brine for 5 pounds of meat. I’ve made this recipe multiple times and it is based on a recipe from a well known charcuterie cookbook, whose author I know and who even gave this recipe a thumbs up after I first published it years ago.

  • AnnMarie

    This was hands down terrific. I used two 2.5 briskets. We made the brine the night before and put the two pieces of brisket in heavy freezer bags with the brine. We flipped the bag every day for 7 days. We boiled the meat seperatly from the vegetables and I actually forgot to add the extra spice to the water. I only had to rinse the meat. We used the kosher salt from bulk barn. It was perfect! We eat a lot of this stuff in our family and our Newfoundlander friend, said it was perfect. I will never buy a bucket again, thank you for this terrific recipie! Oh and I’m sure you could freeze it right in the brine or rinsed and sealed.

    xxxxxyyyyy

  • harold painter

    can you vacuum seal finished corned beef

    • Emma Christensen

      Hi, Harold! If you’re planning to freeze the prepared corned beef, then yes, you can certainly vacuum seal it. Enjoy!

  • Terry

    This is a wonderful recipe. One of the comments said that pure potassium nitrate is quite toxic. The toxicity of any substance is related to the dose. 10 grams can cause severe illness or death.

  • Janice

    I made a mistake in the brine. I added all three salts to my brine. It has been in the brine for 3 days. Is there some way to save the brisket, ie adding water or rinsing it?

    • Elise Bauer

      Hi Janice, I’m confused, there are only two salts – kosher and pink salt. What salts did you add, and what amounts did you add?

    • Elise Bauer

      Oh, now I see. You used the full amounts of Diamond Crystal, Mortons, and pink salt? Yikes. That’s twice as much salt as you’ll need. There probably is a way to save it by soaking it for a couple of days in plain water, but it’s really hard to tell what amount of salt is left in the meat. I’m sorry Janice, I think this one is a wash.

  • Grahame

    Can you please tell me how long the meat will last, if kept in a fridge after this process has been followed?

  • Kamakanui

    Some clarifications about pink salt:

    Pink salt is a blend. As I remember, it’s about 95% salt (sodium cloride) 5% sodium nitrite with some sugar thrown in.

    Pure sodium nitrite is quite toxic. Half a teaspoon will kill. As far as I know, it’s a restricted product not available to the average consumer. The commercially available curing blend is pink to keep it from being mistaken for table salt. Even the blend can injure you if handled improperly.

    But if you want the best corned beef, pink salt is the way to go.

    It’s only the pure chemical nitrite that is hazardous. We all eat nitrites every day, it naturally occures in many of our foods.

    The small amount of nitrites that end up in our home-made corned beef by using pink salt are OK.

    Just handle with care.

    One more thing. The Spice House in Milwaukee has the best corned beef spice blend ever.

  • Kamakanui

    Corned beef man here, I have cooked corned beef in tonnage.

    It is not a good idea to reduce the salt in the brine. You want the brine to be strong.

    At the deli, we soaked the corned beef in fresh water overnight, nearly 12 hours, no refridgeration needed if it’s been well-brined.

    That really helps cut down on the saltiness.

    • Piper

      Total brine time is 12 hours if it’s not refrigerated?

      • Kamakanui

        Sorry if I was unclear. The overnight soak in clear water is after the meat has been fully brined.

        I can tell who knows how to cook corned beef and who doesn’t just by whether it’s been soaked or not.

    • Ellie

      Hi Kamakanui. So you soak the beef overnight AFTER the brining period? Great tip, thank you. I live in Mexico and surprise! I found a fresh brisket. I have two jars of pickling spice that I bought by mistake for pickling cucumbers (can’t get decent pickles here so have to make my own!) No access to pink salt, what do you think of cooking the brisket with a fresh beet in the cooking liquid as suggested? Good idea or no? Thanks!!

      • Kamakanui

        The added beet I can’t speak to, I don’t know enough to have an opinion

        The sodium nitrite in pink salt preserves, gives the reddish color, and adds to the flavor of corned beef. I might let that brine for weeks before I cook it.

        Without nitrite and just salt, I don’t think I would brine it for more than a few days just for food safety reasons.

        Sorry I didn’t get back to you sooner, I’m sure that brisket is long gone.

  • Camille

    Wondering if you can begin brining process while waiting for the pink salt to arrive in the mail. I have brisket and other ingredients, but salt won’t arrive for two days.

    • Elise Bauer

      Hi Camille, good question! Pink salt is an optional ingredient for the cure. In our case it does add color and flavor. If you were to add pink salt later in the curing process (day 3 of a 5 day cure), you would need to remove the meat from the brine, add the pink salt to the brine, and stir it until completely dissolved. Since the meat has already been absorbing salt from the brine, I would use less pink salt at this point. That said, if it were me, I would just wait until the pink salt arrived. I don’t feel comfortable messing around with it, given its toxicity if you aren’t using it properly.

  • Ross

    I have my corn beef curing but when it’s done I would like to make Pastrami.
    Question: should I desalinate the corn beef before I put it in the smoker?

    • Brian

      Yes, rinse and then de-salinate in cold water for about an hour per pound before adding rub (with no salt) and then smoking.

    • Nancy

      You can also make pastrami without smoking it. Delish!

      • AlanC

        Isn’t unsmoked pastrami just corned beef ?

  • Suzanne

    If I use a bottle of pickling spice instead, should I still toast and crush them as I would if I started with the individual spices?

    • Emma Christensen

      Hi, Suzanne! Emma here, managing editor for Simply Recipes. Yes, go ahead and toast your pickling spices!

  • Ahorsesoul

    It’s time to start making Corned Beef. I love this recipe.

    xxxxxyyyyy

  • Scott

    I followed this recipe to the letter for my first attempt at home made corned beef. I am pleased to say that I am now confident it can be done and done to near perfection. The reason I say “near” perfection is because the final product came out a little saltier than I like. Question for Ms. Elise – Do you think if I cut back on some of the salt in the brine it would help the meat be a little less salty, or do you think that might hinder the brining/curing process?

    • Elise Bauer

      Hi Scott, check to see what brand of kosher salt you are using. If you are using Morton’s, you’ll need much less than if you are using Diamond Crystal. I’ve updated the recipe with measurements with weights, and different volumes depending on the brand.

  • Linda O’Leary

    In New England there is a definite preference for grey corned beef. Red corned beef is referred to as New York style corned beef.

    • Richard Misiaszek

      I’ve lived in Maine and New Hampshire for my entire 39+ years and have never had a gray corned beef.

      • mike

        Linda O’Leary you mean grey corned beef is preferred in Boston, and the surrounding areas. Its not popular anywhere else.

  • Pat Hershorn

    Don’t alter the recipe. The 2 cups of salt have more to do with the food science curing equation than the seasoning of the finished product

  • Malinda J Lee

    I didn’t boil mixture will it still taste the same

    • Elise Bauer

      Hi Malinda, boiling helps get more flavor out of the spices, and helps sterilize the mixture before you cure your beef in it.

  • Robert Adrian

    Hi..after having gone through the brining process for about 10 days..can I cook the beef brisket and then mince in and place it in a ham maker..or can I pressure cook the beef after the brining process..

  • Kendall

    What color should the corned beef be when I take out of the brine? I am a little more than midway through brining and it is looking a little grey… no bad smells, but I’m worried it is not curing properly. How can I tell if the beef has gone bad?

    • Elise Bauer

      The brine does turn the outside of the meat a grey-ish color.

  • Lynn

    I followed the directions for the brine.. It came out super salty – I think maybe cutting back to one cup or kosher salt would have been better.

    • Elise Bauer

      Hi Lynn, it probably has something to do with the brand of kosher salt you are using! I’ve clarified the recipe to indicate the amount of salt needed by weight, and how the volumes are different depending on the brand of salt. If you are using Morton’s you will need a little more than half as much as you would need if using Diamond Crystal.

  • JR

    Can I reused the brine ?

    • Elise Bauer

      Hello JR, no, the brine strength changes after it has been used. You should not reuse the brine.

  • Sally

    Hi, I followed the recipe to the T and the meat didn’t turn pink! Flavor was great but corned beef should be pink! Any ideas?

    • Elise Bauer

      Hi Sally, what brand of pink curing salt did you use?

    • Dayne Krout

      I would suggest adding the sodium nitrite to the brine after it has been cooked and cooled. That way you avoid the possibility of losing any in the cooking process and benefit from its full effects..

  • Pintobill

    Hi, folks! When I make this homemade meat dish, I use pork loin or shoulder, as it comes out very tender. A person could probably use just about any type of meat. I’ve used different cuts of beef or pork, with varying success. (some more tough than others). None has been anything but tasty. As an aside. I don’t use pink salt, as it has been implicated in some diseases. I don’t care if the meat is not that rose color. Make sure the meat stays well refrigerated!

  • Mike B

    Hi – Elise – can you (or anyone reader) offer a simple method to finish, i.e. “cook” the corned beef for use with sandwiches such as the Rueben on this site? I want to try this method for curing my own but would like to use for sandwiches instead of a boiled dinner. Thank you.

    • Elise Bauer

      Hi Mike, you might try baking the corned beef, as described in one of the methods here: http://www.simplyrecipes.com/recipes/corned_beef_and_cabbage/.

    • Mar Bos

      For sandwiches, you just chill it overnight after cooking, then slice thin. Doesn’t really matter the cooking method.

    • John

      I’ve had great success smoking the meat using a Dijon mustard and pickling spice rub for about 6 hours then finished in a crock pot with one can of ginger ale for four hours! Let it cool thoroughly before slicing it , it melts in your mouth!

  • Teri Mathis

    To get great color without the pink salts — I’ve had success in the past by adding one or two small beets during the final cooking (I simmer it in beer) for a rich rose color. Just remember not to use the cooking solution for the rest of your meal (veggies, potatoes) because everything will turn red. Also, do remind your guests about the colorful effects of beets on the elimination system ;).

    • Elise Bauer

      Great tip Teri, thanks!

    • Stacy

      AWESOME idea! Thank you.

    • Mia

      Couldn’t the beets be added to the brine to get that color instead of in the final cooking?

  • Jamie

    I’m sure this is a dumb question, but I just placed in the brine last night…the beef I bought has a sell by date of today, brining will keep it, right??

  • Stephen T

    Can you use rump or sirloin tip roast to corn brine in lieu of brisket?

    • Elise Bauer

      Hi Stephen, I haven’t tried to make corned beef with those cuts, but if anyone has, please chime in!

      • Schroomer

        I have used both eye of the round, and bottom round. They don’t have quite the moisture as the corned beef due to the lower fat content but make for a great finished product. We always use the meat in either some type of corned beef sandwich or as a corned beef hash ingredient so the lower fat content was never an issue. A meat market up this way makes a wicked good corned beef, all done with an eye of the round.

    • Jerry

      Hey Stephen, did you ever corn a sirloin tip? Because I’m going to attempt to corn tri tip myself for Patties Day, and was curious on how it would turn out.

      • LosOjosRojos

        I have ‘corned’ many sirloin tip. No quite as ‘shreadable’ as bisket but tastes about the same.

    • Scott

      I’ve used this recipe with a large flank steak. Brine time was four days. It was great!

  • Amber Sones

    Hi,
    I have corned a beef before but, my daughter brought me a 45lb frozen brisket and asked me to corn it for her!!! My question is this, after corning it, can I refreeze in smaller portions without cooking it?

    • Roberta

      I have froze corn beef before it taste good after 1 yrs in freezer.

  • Tracey

    Hi i brought a corned beef ftom Woolworths, how do i know if it has been cured?

    • Elise Bauer

      Hi Tracey, typically corned beef that you buy at the store is already cured, that is what the “corning” process does. Otherwise, it’s just plain brisket.

  • DiAnne

    I absolutely love corned beef and I am looking forward to making my first “scratch” batch, however in reading over the directions I did not see what to do with the 1/2 stick of cinnamon in preparing the pickling spices. Should I toast with the spices break up in the mortar, or add with the crumbled bay leaves? Thanks.

    • Elise Bauer

      Hi DiAnne, you add the 1/2 stick of cinnamon to the pot in step 2.

  • ANNM

    Please warn folks that toasting volatile spiced like gloves and allspice can be dangerous especially if they have breathing problems! Within seconds of placing the spices in the hot pan the cats and I were coughing and running for the door! I had to use a painter mask to complete the task.

  • Sandy Oden

    When I was a teenager many many years ago, I remember my grandmother curing the corn beef by simply packing in kosher salt and leaving on a platter on my moms kitchen counter. Every day she would pack more salt around it and left it that way for about 5 or 6 days. No brining, It was delicious, but was it food poisoning just waiting to happen. Has anyone heard of corning brisket this way?

    • JJ

      with that much salt, and considering you simmer it for hours, there’s not much food poisoning risk involved at ALLLL. salt is incredibly anti-bacterial, and cooking things to a high internal temperature will kill anything in it. i haven’t tried this method, but you certainly shouldn’t be risking your health to do it that way.

  • Richard Tebaldi

    Hi All!: I had a thought just now reading your recipe. The “sodium nitrite” is not
    supposed to be good for you. The key is to salt and turn the meat a nice red color. I’m going to try using beets to color the meat, using kosher salt to cure.
    Any thoughts on that?

  • Fran Desillier

    I have been corning beef for years, as much as 150 lbs at a time for large groups.
    To get the right recipe my butcher taught me to put a medium potato in a bucket
    of water, and keep adding kosher salt slowly until the potato floats to the top,then add some pickling spice and a piece of bottom round beef which has been pierced with a long fork several times. Cover with a plate weighted down and put in cool place 3 to 5 days before cooking. Results? a perfect gray corned beef.

    • Ted

      great tip! thank you.

    • Sandy Fox

      Fran, do I read this correctly that you let the beef sit in the brine without refrigerating it? And do you cover the bucket? How cool of a place do you put it in?

      • Lunenburg

        As long as it is less than 10 degrees Celsius or 50 degrees Fahrenheit

  • Kevin

    Hi Elise, is there any problem with leaving it in longer than 10 days? Just found out I’ll be out of town for a few days next week so I can cook it at 4 days or at 11 days. Thanks!

    • Elise Bauer

      Hi Kevin, the longer it stays in the cure the saltier it will be. You need at least a week of cure so I would say do 11 days. You can always leach some of the salt out later in the cooking preparation.

    • AlanC

      Long cures of cured meat have both a nitrite (as found in pink salt) and a nitrate (can be bought on internet, but you must mix the salt yourself). The nitrate will slowly change to nitrite and keep the cure going for a longer time. This is usually done if the meat if very thick, such as a whole leg of beef or horse.

  • Julie

    About to make this using a bag for the cure. Do I half everything in the brine, or just the water and spices?

    • Julie

      Should have said water and pickling spices.

    • Elise Bauer

      Hi Julie, you’ll want to halve everything. With a bag you only need half as much brine. The brine recipe makes a gallon. With a bag, you’ll need half a gallon. So cut everything in half.

  • Dale Stewart

    I’ve used this procedure several times now and it works great. HOWEVER, I make corned beef ONLY for corned beef hash, so, for those who are interested, you can use ground beef and soak it in the brine. I currently have 10 pounds of coarse-ground brisket soaking in our second fridge. I run the brisket through a meat grinder with a three-quarter-inch (.75″) grinding plate, marinate it, then cook it in a crock pot for eight hours or so. I refrigerate it overnight and then run the chilled meat through a smaller plate (three-eighths-inch), mix it with par-cooked diced potatoes and freeze it so that I have it ready whenever I’m in the mood for corned beef hash, which is frequently. With this latest batch, I’m going to pressure can at least part of it in half pint or 12 oz jars, which are the right size for one serving with a side of eggs. Also, ground beef has a lot more surface area, so the corned beef holds a lot more of the flavor though I haven’t noticed it being especially salty. Hope this helps.

  • Heidi Rodis

    Hi,

    I would love to try this out. I love corned beef and I was so happy I saw your article. Thanks for sharing this!

    One question though,

    does this work as well even if I don’t have a fridge? I mean, in the days before fridge, they can make this by storing it in a dry, cool place. Do you think it would work?

    Thanks

  • Lisa

    Corned beef and cabbage is a wonderful meal and I’ve been eating since I was a little girl. Great Grandmother made her stew w’ the canned version, and used same ingredients plus, corn as well. Excellent meal anytime with warm home made bread.

  • Lisa

    Excellent! Now for the big question…
    I am searching out recipes to make the ground corned beef that is way too costly in stores. I want to do this myself. Would I just make this and grind it through a meat grinder? Sure would love the know how for this, and Thank You!

    • Elise Bauer

      Sure! We make roast beef hash by putting roast beef through an old fashioned meat grinder. Works great.

      • Lisa

        Wonderful :)

  • Stephanie

    Have you ever made this without the curing salt? I’ve cut out all sodium nitrates and soduim nitrites from my diet and I would really like to avoid using it. I’m willing to give up the color but if it actually changes the flavor is there an alternative?

    • Elise Bauer

      Hi Stephanie, yes, I’ve made it without the curing salt. Tastes fine. It’s just more grey and less pink.

  • Bonnie Maukonen

    Am trying this recipe this year, as last year’s didn’t turn out that great. We live in Finland, and being an American wife, I miss having Corned Beef around St. Patty’s Day.
    Quick question though. We you go to cook the beef, once the 5 days (or whatever) is done, you mentioned using 1″ of water.

    Is that 1″ of water TOTAL in pan? or do you cover corned beef with with 1″ over the meat itself?

    Thanks.

    “Cover with at least one inch of water.” ~Elise

  • Jim R

    Believe it or not but gray corned beef is the traditional Irish American corned beef, at least in Boston – no nitrates. For aficionados, it is by far preferred to red corned beef. So pleas, no “yucky” comments. It is perfection with a Guinness or a Harp. My father wouldn’t consider red corned beef of St. Patrick’s Day.

    Cordially,
    Jim

  • Ron Smith

    What a great recipe! We cured a beef bottom round roast. It was the best corned beef we have ever eaten. I omitted the pink curing salt and the taste was perfect.

    xxxxxyyyyy

  • Shosho

    Just a note abt. the cut of beef for ‘corning’: I always disliked store bought corned beef until I discovered “Corned Beef Round”. I made this with your recipe using an eye round, after thoroughly trimming the fat. Instead of making “boiled dinner” I put the meat and veggies in an oven bag and baked it at 300 deg. for 4.5 hours. It was WONDERFUL! Everyone loved the taste and texture of the entire dinner. The veggies were “sweeter” than when boiled, and the meat was delish!! Thanks for your recipe, it’s a new favorite!!

    • rick normand

      ..Shosho, where can I get that recipe ? Thanks……..rick

  • TexasDeb

    Just a note – I tried cooking my home cured corned beef brisket baked with a mustard/brown sugar glaze as suggested in a previous post that compared baking to braising. I found the foil covered baking method left the home cured meat too salty and it did not become tender in the allotted time. I finished the brisket off in a water braise for another 60 minutes, changing the water once at the halfway point and it turned out super tender and just right in terms of saltiness.

    Next time I’ll braise after home corning beef and then finish the meat with a mustard/brown sugar glaze up under the broiler.

    Thanks for this great recipe, Elise!

  • Liesel

    Have you ever corned any wild game? I have a freezer full of elk, deer and fowl and am always experimenting. I think an elk pastrami could be divine :).

    I haven’t, but my colleague Hank Shaw has. There is a link to his corned venison in the section of links underneath the recipe. ~Elise

    • jean

      I have corned bear meat, as my husband hunts them. It turned out so good that he feels he eats too much of it now! I think bear works good with this cuz it’s actually porcine; I also make “ham” with it.

  • John

    The curing salt I have warns to only use 1/4 tsp per pound but your recipe calls for about 1tsp per pound. Is that because it’s being used in a brine and not getting put directly in the meat like you would for say sausage?

    That is correct. ~Elise

  • Judith

    I have made corned beef without the curing salt for years. Yes, it’s gray, but it still tastes great. Among other seasonings, I use allspice and bay leaves in the brine. I don’t understand how or why the pink salt changes the flavor.

  • Rachel

    Elise, does it take the same amount of time to cure regardless of the brisket size? I put one in the frige yesterday with the assumption we were going to eat it Friday because my husband and I couldn’t do a St. Patrick’s Day dinner on Thursday. That’s changed and now he wants to do it on Thursday, but that’s only 4 days from when I put it in. The brisket is small, like 3.5 pounds…does that matter or does it still need the full 5 days?

    Hi Rachel – that’s a very good question. I don’t think the weight makes that much of a difference, if anything it would be the thickness of the brisket. Given that you are going to immediately cook the meat after you take it out of the cure, I think you’ll be okay to take it out after 4 days. It may not be as pink or as deeply flavored (or salty) as if you had waited 5 days. But I don’t really know. Personally I would go for it. ~Elise

  • Tommi Nick

    My brisket went into the brine a couple of days ago and I look forward to corned beef and cabbage with your soda bread, then corned beef and potato hash for breakfast, and then, finally, corned beef sandwiches. This will be my first time with corned beef at all and I can’t wait for my weekend of immersion. Thanks!

    Awesome! ~Elise

  • CJ McD

    You can order pink salt from the Spice House too.

  • Micron the Cat

    Is the curing salt similar or same as Morton’s Tender Quick salt?

    I have made corned beef several times, using Alton Brown’s recipe from FoodTV.com. It does turn out the grey color of well-done beef, but otherwise there’s nothing wrong with it – Alton’s recipe is really good. Just ordered that Chartucerie book tho- can’t WAIT to get it! Also have just received a box of Tender Quick salt to make my mother’s salami recipe. Mmmmmmmmmmmmmmmmm…

    Good question. I saw that Morton’s product in the grocery store today. It appeared to be an already mixed together cure, but not with the same ratio of pink salt to regular salt as in this recipe or as recommended by Ruhlman. It does have directions though, on the package as to the correct amounts to use, and for how long, to cure various meats. ~Elise

  • Diane

    In reply to Ian’s question re crockpot, I always cook my shop bought corned beef in crockpot. Cover with water, add quarted peeld onion and 1-2 Tbs brown sugar or golden syrup. Cook on low for about 8 hours. Melt in the mouth. Have to try doing my own corning.

  • Stephanie

    @Paul – Those are the reasons I cut out nitrites and nitrates a couple years ago :)

    @Elise – Thanks for the article, it was very interesting and I had no idea it’s found naturally in celery! That was cool! However it feels like the same kind of argument many make about high fructose corn syrup (HFCS) and how HFCS comes from corn and therefor, natural.

    I’m very interested in trying to make this with celery in place of the pink salt.

    If you are concerned about nitrites or nitrates, then you’re still going to get them from celery juice. What you won’t know however, is exactly how much you are getting when you use celery. When you use pink salt, you can measure exactly how much goes into your cure. ~Elise

  • merd

    Do you know what the process is for Pastrami, Elise? I think they’re about the same thing but there’s this place called Pickles here in the Denver area that smokes the brisket with oak and cherry wood all day long to make this amazing pastrami. Is Pastrami simply Corned Beef preparation plus smoking low and slow? If so, I’m intrigued and wonder if this recipe would work. Sounds really good.

    Hi Merd, pastrami is just corned beef that has been coated in coriander seeds and peppercorns, and then smoked. In Ruhlman’s book he takes the corned beef out of the brine, coats it with the coriander and pepper, hot smokes it to an internal temp of 150°F, then steams it for 2-3 hours until fork tender. ~Elise

  • Jenny Eliuk

    So the lame one-horse town I live in didn’t have a specific brisket cut, so I just got a standard roast. Do you think it would be wise to try it with a regular roast, or would that cut of meat be put to better use with another recipe.

    Signed,

    Dejected Diaspora near Denver

    Great question. You can actually corn any cut of meat; the method has been used for hundreds of years on all sorts of cuts. The brisket is a tough, fatty piece of meat that is highly flavorful. The toughness lends itself to low, slow cooking, and the fattiness adds to the flavor and helps the meat from being dry. I’m thinking a well-marbled chuck roast would work, though it wouldn’t slice as easily as a denser cut like a top or bottom round. ~Elise

    • Cindy

      I’m making mine with a round roast. Hope it works.

      • Amanda tyson

        It should work. Just finished my round roast cure and about to serve up corned beef and cabbage for the family. Thank you Elise!

  • Paul

    I love corned beef, and will try this, without the nitrites. Any tips on how to make pastrami, which I thought was peppered and smoked corned beef, would be appreciated.

    (@Stephanie–When you’ve finished Harold McGee’s article, you might want to read any of the many recent studies that suggest a link between nitrates and nitrites and many serious health problems.)

    • Steven D

      After you make the corned beef if you pepper it then smoke it BAMMM YOU HAVE PASTRAMI

  • Ian

    Could you use a crock pot (with an inch of water and spices) to cook the beef instead of using a pot of water?

    Yes, I think that would work fine. I would cook it on the low setting for 4 hours after it reaches a simmer. ~Elise

    • Bob Klingenberg

      A crockpot is a great way to cook it. I do it on low which really tenderizes the meat. This creates a great broth to season the vegetables (potatoes, carrots, cabbage and sometimes turnips or parsnips).

  • megan

    Have you tried this with your recipe for baked brisket (from last year around this time)?

    No, but there’s no reason it wouldn’t work. Just make sure you have a brisket with a nice thick fatty layer. ~Elise

  • Susan

    This sure makes it look simple enough to corn your own beef. I recall Ruhlman warning to be careful using the pink curing salt and not to confuse it with the likes of Himalayan Pink Salt and such for garnishing foods. It’s definately not the same thing, so label it well and keep it away from your seasoning salts! Make sure that you rinse the meat well after curing it.

    Yes, I’ve labeled mine “curing salt” in the pantry. ~Elise

  • Angie Peters

    Is the pink curing salt the reason other cured meats (hotdogs and salami’s) are pink?

    Yes, but not because the salt is pink, but because the salt is sodium nitrite or sodium nitrate. They color the salt pink only for our benefit so that we don’t mix it up with regular salt. ~Elise

  • Carrie

    Hi Hank and Elise, I ordered a brisket to pick up on Saturday so we can have this for St. Patrick’s Day. I did order a first cut – do you know what the difference is between that and (I guess) the second cut?

    The first cut, while still fatty, is far less fatty than the second cut. The second cut is a better piece of meat for a traditional pot roast brisket, though. ~Hank

  • Michelle

    Try this with a piece of venison or other large game – oh, my! And leftover bits make great “creamed-chip beef”.