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Home Cured Corned Beef

  • Author: Jaime Hartman
  • Total Time: 243 hours
  • Yield: 6-8 1x


Yes! You can make corned beef at home!


  • 2 quarts water
  • 1 cup kosher salt
  • 1/2 cup sucanat, honey, or coconut sugar
  • ice
  • 2 teaspoons sodium nitrite (optional)
  • 1 cinnamon stick
  • 1 teaspoon mustard seeds
  • 1 teaspoon whole black peppercorns
  • 8 whole cloves
  • 8 allspice berries
  • 2 bay leaves
  • 1/2 teaspoon ground ginger
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon nutmeg
  • beef brisket (3-5 pounds)
  • 1 large onion
  • 1 whole garlic head


  1. Heat water in 6-8 quart pot and dissolve salt, sugar, and sodium nitrite. Add spices and remove from heat.
  2. Add ice until volume comes up to 1 gallon. This will have the result of both quickly cooling the brine while creating the correct salinity.
  3. Transfer brine to a large glass or ceramic vessel. Add brisket and use a plate to weigh the meat down and keep it submerged. Cover and place in refrigerator for 5-10 days.
  4. Remove meat from brine and rinse thoroughly.
  5. Place brisket in a dutch oven or other large pot. Add enough water to cover the brisket.
  6. Cut onion in half and put both pieces, along with garlic head, in water.
  7. Bring to a boil and skim off the foam that comes to the surface.
  8. Reduce heat to simmer and cover. Simmer gently until very tender (about 3 hours).
  9. If desired, add root vegetables like carrots, parsnips, and potatoes during the last hour of cooking.
  10. Slice and serve.
  • Prep Time: 240 hours
  • Cook Time: 3 hours
  • Category: Main
  • Cuisine: Irish