Corned Beef Brisket

When I think of comfort food, the first thing that comes to mind is Corned Beef Brisket. It’s a dish that brings me back to my childhood, where the aroma of tender beef simmering slowly would fill my home, making it impossible to resist. My family would gather around the table, sharing stories and laughter over perfectly cooked slices of brisket. This culinary tradition is more than just a meal; it’s a way to connect with loved ones and to celebrate togetherness. The magic of Corned Beef Brisket lies in its simplicity and the care that goes into preparing it. I remember the first time I tried making it myself—nervous yet excited, I followed every step meticulously, hoping to recreate those cherished memories. The anticipation of that first bite, juicy and packed with flavor, is something I always look forward to. Whether it’s a special occasion or a cozy dinner at home, this dish never fails to impress and satisfy. So, roll up your sleeves and join me in discovering the beauty of Corned Beef Brisket!

Key Ingredients for Corned Beef Brisket

In crafting Corned Beef Brisket, each ingredient plays a pivotal role in creating a robust flavor profile. The key players include the brisket itself, which is the star, accompanied by a careful selection of spices and brining agents that enhance its natural taste. Together, these ingredients create a dish that is not only satisfying but also steeped in tradition.

• 12 cups water
• 1 ½ cups Morton’s Coarse Kosher Salt
• 4 cloves garlic, minced
• ½ cup light brown sugar
• 2 tablespoons pink curing salt
• 3 tablespoons pickling spice, divided
• 3 to 4 pounds flat cut beef brisket
• 1 tablespoon pickling spice
• 2 bay leaves
• 4 cloves garlic, peeled
• 4 cups ice cubes (1.5 pounds ice)

Step by Step Instructions for Corned Beef Brisket

Making Corned Beef Brisket is a rewarding journey that requires patience and attention to detail. Following these steps will lead you to a delicious result that’s well worth the effort. Let’s dive into the cooking process!

1. In an 8-quart or larger stockpot, combine 12 cups water, 1 ½ cups Morton’s Coarse Kosher Salt, minced garlic, ½ cup light brown sugar, 2 tablespoons pink curing salt, and 3 tablespoons pickling spice. Bring the liquid to a boil, stirring until the sugar and salt dissolve. Cover the pot with a lid to help the liquid boil faster, checking on it every 5 minutes. Once boiling, remove from heat and let cool for about 30 minutes.
2. Prepare a large bucket, tub, or cooler that can hold the brisket and brine snugly. Line it with a brining bag, then add 4 cups ice cubes. Pour the semi-cooled brining liquid on top. If the liquid is still warm, the ice will melt and cool it down further. Allow this mixture to rest until it reaches room temperature, about 1 hour.
3. Carefully place the brisket into the fully cooled liquid, ensuring that it’s submerged. If the brisket floats, weigh it down with a heavy pot or a bag of ice. I like to top mine with a stack of dinner plates that is about the same circumference as the bucket to keep it submerged.
4. Let the brisket brine for at least 5 days, or up to 7 days, making sure it stays below 40 degrees but above 32 degrees to avoid freezing. You can store it in your refrigerator, garage, or outside if the weather permits.
5. When you’re ready to cook, remove the brisket from the brine and discard the brine. Rinse the brisket thoroughly under cold water, then pat it dry with paper towels. Trim off any excess fat using a paring knife—be careful not to cut away any meat.
6. Place the brined brisket in a large stockpot (at least 6 quarts). Add water until it’s at least an inch above the brisket. Add peeled garlic cloves, 2 bay leaves, and 1 tablespoon pickling spice.
7. Bring the liquid to a boil over high heat. Once boiling, reduce the heat to maintain a low simmer. Cover the pot and let it simmer for about 3 hours. The brisket should become fork-tender and register between 180 degrees F to 190 degrees F on an instant-read thermometer.
8. After cooking, turn off the heat and allow the meat to cool for about 10 minutes. Carefully use tongs to remove the corned beef and transfer it to a cutting board.
9. Remove 2 cups of the cooking liquid from the pot and strain the remaining liquid into a bowl. Set aside the strained liquid and discard the rest carefully.
10. Let the corned beef sit at room temperature for 20 minutes before slicing. When ready to serve, cut the brisket against the grain into 1/4 inch strips.

Expert Tips about Corned Beef Brisket

Perfecting your Corned Beef Brisket takes a little practice, but with these expert tips, you’ll be well on your way to impress your family and friends. Here are some insights to elevate your dish.

• Storage: To store leftovers, wrap the brisket tightly in plastic wrap or aluminum foil, then place it in an airtight container in the refrigerator. It should keep well for up to 4 days.
• Freezing: Yes, you can freeze the cooked brisket! Wrap it securely in freezer-safe packaging and store it for up to 3 months. When reheating, allow it to defrost in the refrigerator overnight for best results.
• Pairing: Serve your Corned Beef Brisket with classic sides like cabbage, potatoes, or carrots. A tangy mustard or horseradish sauce can also enhance its rich flavors.
• Brining Spice Mix: If you want to customize your pickling spice, feel free to experiment with other spices such as crushed red pepper flakes or fennel seeds for added depth.
• Cooking Method: If you’re short on time, consider using a pressure cooker to speed up the cooking process. Just be aware that the flavor may differ slightly from the traditional method.

What Goes Well With This Corned Beef Brisket

• Classic Cabbage: Steamed or sautéed cabbage makes a traditional accompaniment that complements the brisket’s richness.
• Mashed Potatoes: Creamy, buttery mashed potatoes or garlic potatoes are perfect for soaking up the flavorful juices.
• Coleslaw: A tangy coleslaw adds a refreshing crunch that balances the savory meat.
• Roasted Vegetables: Seasonal roasted root vegetables like carrots and turnips add both flavor and color to your plate.
• Sandwiches: Use leftovers to make delicious sandwiches with mustard and pickles for a hearty lunch option.
• Occasions: This dish is perfect for holiday dinners, family gatherings, or even a cozy weekend meal, providing warmth and comfort.

FAQ

Conclusion

The preparation of Corned Beef Brisket is a labor of love that transforms simple ingredients into a memorable meal. With its rich flavor and tender texture, this dish is sure to impress your loved ones and create lasting memories. I encourage you to give it a try—you won’t regret the delicious results!

Corned Beef Brisket

The ultimate comfort food, Corned Beef Brisket is tender, flavorful, and perfect for family gatherings. With the perfect blend of spices and a slow-cooked process, it creates a delicious, hearty dish that brings everyone together. Make it tonight for a satisfying meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 days d 4 hours hrs

Total Time 5 days d 4 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 12 cups Water
• 1.5 cups Morton’s Coarse Kosher Salt
• 4 cloves Garlic, minced
• 0.5 cups Light brown sugar
• 2 tablespoons Pink curing salt
• 3 tablespoons Pickling spice, divided
• 3 to 4 pounds Flat cut beef brisket
• 1 tablespoons Pickling spice
• 2 Bay leaves
• 4 cloves Garlic, peeled
• 4 cups Ice cubes (1.5 pounds ice)

Equipment

• Large Pot
• Slow Cooker
• Saucepan
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Peeler

Method

 

1. In an 8-quart or larger stockpot, combine 12 cups water, kosher salt, garlic, brown sugar, pink salt, and 3 tablespoons of pickling spice. Bring the liquid to a boil, stirring until the sugar and salt dissolve. Cover the pot with a lid to help the liquid boil faster, checking on it every 5 minutes. Once boiling, remove from heat and let cool for about 30 minutes.
2. Prepare a large bucket, tub, or cooler that can hold the brisket and brine snugly. Line it with a brining bag, then add 4 cups ice cubes. Pour the semi-cooled brining liquid on top. If the liquid is still warm, the ice will melt and cool it down further. Allow this mixture to rest until it reaches room temperature, about 1 hour.
3. Carefully place the brisket into the fully cooled liquid, ensuring that it's submerged. If the brisket floats, weigh it down with a heavy pot or a bag of ice. I like to top mine with a stack of dinner plates that is about the same circumference as the bucket to keep it submerged.
4. Let the brisket brine for at least 5 days, or up to 7 days, making sure it stays below 40 degrees but above 32 degrees to avoid freezing. You can store it in your refrigerator, garage, or outside if the weather permits.
5. When you're ready to cook, remove the brisket from the brine and discard the brine. Rinse the brisket thoroughly under cold water, then pat it dry with paper towels. Trim off any excess fat using a paring knife—be careful not to cut away any meat.
6. Place the brined brisket in a large stockpot (at least 6 quarts). Add water until it's at least an inch above the brisket. Add peeled garlic cloves, 2 bay leaves, and 1 tablespoon pickling spice.
7. Bring the liquid to a boil over high heat. Once boiling, reduce the heat to maintain a low simmer. Cover the pot and let it simmer for about 3 hours. The brisket should become fork-tender and register between 180 degrees F to 190 degrees F on an instant-read thermometer.
8. After cooking, turn off the heat and allow the meat to cool for about 10 minutes. Carefully use tongs to remove the corned beef and transfer it to a cutting board.
9. Remove 2 cups of the cooking liquid from the pot and strain the remaining liquid into a bowl. Set aside the strained liquid and discard the rest carefully.
10. Let the corned beef sit at room temperature for 20 minutes before slicing. When ready to serve, cut the brisket against the grain into 1/4 inch strips.

Notes

• Tip 1: Depending upon your brand of pickling spice, it can be a little heavy on the allspice. If you prefer, you can pick out a few of the allspice berries, or enjoy it as is.
• Tip 2: To make your own pickling spice, stir together the following: 1/2 tablespoon each yellow mustard seed, multi-colored peppercorns, coriander seeds, allspice berries, red pepper flakes, and whole cloves; 2 whole cardamom pods; 1/2 cinnamon stick, crushed; 2 dried bay leaves, broken into pieces; and 1 teaspoon ground ginger.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.