How to Make Corned Beef

Corned Beef takes some planning and time. You need at least 5 days to brine the corned beef before it is ready to slow cook as that classic St. Patrick’s Day meal: Corned Beef and Cabbage (Recipe HERE). Also, important to note that if you don’t have pink curing salt laying around, you can brine with out it, but your corned beef will be on the grayer side of things, not that vibrant pink you are used to seeing.

Adapted from Kevin is Cooking

Ingredients

Brine
4 quarts water (1 gallon)
1 cup kosher salt (See Note 1)
1/2 cup packed brown sugar
1/3 cup pickling spice blend
2 tsp pink curing salt (See Note 2)
4 garlic cloves minced

Cooking
5 lb beef brisket
4 cups water or beef broth
1 tbsp pickling spice blend
3 large carrots peeled and cut into 2″ pieces
1 lb small red potatoes cut in half
1 head green cabbage core removed and quartered

Instructions

Brining
  1. In a Dutch oven or large stock pot add the water, kosher salt, brown sugar, pickling spice blend, pink curing salt, garlic and stir. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.
  2. In a large container or large sealable plastic bag place beef brisket. Pour cooled brining liquid over and cover or seal. Store in a refrigerator for 5-10 days, turning beef on day 5 (some feel 10 days is too much. Feel free to brine 5 days turning it after day 3). On day 10 remove from brining liquid (discard liquid) and follow the directions to cook.
Cooking Methods
  1. Stovetop method: Place the corned beef in a Dutch oven or roasting pan. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups water or beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Reduce heat, cover (cover with foil if roasting pan) and cook for about 3 1/2 hours. Add water if necessary to keep brisket covered. You’re looking for an internal temperature of 190-200°F. Place the corned beef on a cutting board, cover with foil, and let it rest at least 15-20 minutes. Slice ACROSS the grain.
  2. Oven Braised method: Preheat oven to 350°F. Place the corned beef in a Dutch oven or roasting pan. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups water or beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Cover (cover with foil if roasting pan) and cook in oven for about 3 1/2-4 hours. Add water if necessary to keep brisket covered. You’re looking for an internal temperature of 190-200°F. Place the corned beef on a cutting board, cover with foil, and let it rest at least 15-20 minutes. Slice ACROSS the grain.
  3. How to Cook Corned Beef in an Instant Pot? Place the corned beef brisket, fat side up, on a rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups water or beef broth. Lock the lid in place, close vent. Select High Pressure and set or 90 minutes, with a natural pressure release, NOT a quick pressure release. Remove corned beef and cover with foil to keep warm at least 15-20 minutes. Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced ACROSS the grain.
  4. How to Cook Corned Beef in a Slow Cooker? For a 5 pound corned beef brisket, it needs to be cooked on Low, for about 8-10 hours OR on High for roughly 4-5 hours. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups water or beef broth. Adding carrot and potatoes at the half time mark and add the cabbage in the last 2 hours. Remove corned beef and cover with foil to keep warm at least 15-20 minutes. Just remember that when ready to serve, slice the brisket against the grain in 1/8 to 1/4″ slices. Cutting with the grain and you’ll have stringy beef jerky. No bueno. Cut ACROSS the grain!