Brining corned beef has been a tradition for centuries, with roots going back to the practice of pickling and curing meats. In the past, people used simple methods to preserve meats, especially in times when refrigeration didn’t exist. Just like making homemade pickles or pickling veggies, brining brisket is a simple process that involves using salt, spices, and pink curing salt to ensure the meat stays flavorful and vibrant pink. It’s a time-honored method that makes corned beef so tender, juicy, and flavorful.

As someone who’s always been a fan of cooking, I found brining to be an incredibly straightforward and fun way to prepare corned beef. The mix of spices like mustard seeds, peppercorns, and coriander creates a salty, spicy flavor profile that makes it perfect for serving with cabbage, Swiss cheese, and even sauerkraut in a sandwich. While it’s an easy recipe, the results are far from ordinary. The balance of salt and spices ensures every bite is delicious, and the meat turns out so tender that you won’t want to stop eating.

What is Corned Beef Brine Made Of?

Water: Forms the base of the brine, ensuring even dissolution of salt and spices for thorough meat penetration.
Salt: Acts as a preservative and enhances flavor; kosher salt is commonly used for its purity and effectiveness.
Pink Curing Salt: Contains sodium nitrite to preserve meat, prevent bacterial growth, and give the beef its characteristic pink color.
Sugar: Balances the brine’s saltiness and adds a slight sweetness, enhancing the overall flavor profile.
Garlic: Adds aromatic depth and complements the other spices in the brine.
Pickling Spices: Includes mustard seeds, peppercorns, bay leaves, and optional additions like coriander, cloves, and cinnamon for a bold, spiced flavor.

How to make the brine (5 steps)

Creating the perfect brine for corned beef is simple and rewarding. I’ve used this method for years, and it always delivers great flavor and texture. Follow these easy steps to start your brining process like a pro.

Combine Water, Salt, and Sugar
In a Dutch oven, heat water, salt, and sugar over medium heat until they fully dissolve. Add pink salt to enhance the curing process and give the meat its signature color. The base of the brine is now ready.
Add Pickling Spice for Flavor
Stir in your favorite pickling spice This could include bay leaves, mustard seeds, coriander, and cloves for a rich aroma. Let the mixture simmer for a few minutes to release the spices’ flavors.
Cool the Brine Quickly
After boiling, remove from heat and add ice cubes to speed up cooling. The brine needs to be cold before you can use it, as warm liquid could affect the crisp texture of the beef. Ensure it’s completely chilled before moving to the next step.
Submerge the Beef Brisket
Place your beef brisket into a container and pour in the cold brine. Use a plate to weigh the brisket down, ensuring it stays fully submerged for even brining. This step is critical for the curing process.
Brine for Seven Days
Refrigerate the container and let the brisket sit in the brine for seven days. Turn the meat occasionally to ensure even curing. The result will be flavorful, perfectly brined corned beef ready for cooking.

How Is Corned Beef Made?

Making corned beef is a rewarding process that combines tradition and creativity. I’ve spent hours perfecting my traditional corned beef brine recipe, and every time I make it, the flavors remind me of sharing meals with friends. This process takes patience, about 5 to 7 days, but the effort is worth it when you see the juicy, tender slices of perfectly brined beef brisket on the table.

Choose the Right Beef Brisket

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Select a 5 lb beef brisket with a good amount of fat for flavor and moisture. The quality of the brisket makes a big difference in the final dish.
Prepare the Salty Curing Brine
In a large pot, combine water, kosher salt, and pink curing salt to create the brine. The pink salt not only helps to preserve meats but also gives the corned beef its classic pink color. This is the foundation for infusing flavor into the brisket.
Add a Long List of Pickling Spices
The flavor magic happens with a blend of yellow mustard seeds, coriander seeds, black peppercorns, red pepper flakes, allspice berries, cloves, nutmeg, cinnamon sticks, and bay leaves. I love using bulk pickling spices to save time. This combination ensures every bite bursts with a balance of spice and warmth.
Marinate the Brisket for 5 to 7 Days

Images are for illustrative use; credits belong to original creators.

Place the brisket in a container and fully submerge it in the salty curing brine with the pickling spices. Store it in the refrigerator for 5 days (or up to 7 days for deeper flavor). Each day, I turn the brisket to ensure even brining and seasoning throughout.
Simmer to Tender Perfection
After brining, the brisket needs to be drained and rinsed. Place it in a large pot with fresh water, additional bay leaves, garlic cloves, and a pinch of granulated sugar. Simmer gently for several hours until the meat becomes incredibly tender. This slow cooking process locks in all the briny, spiced goodness.
Master the Must-Have Spices
The spices—like mustard seed, allspice berries, black pepper, coriander, and cinnamon—are key to achieving the authentic corned beef flavor. My personal touch is adding a hint of ground ginger and a few extra cloves for warmth. It’s like giving the dish a signature twist that always wows my guests.
Effort That Creates Memories
Serving this dish is not just about food; it’s about sharing tradition. Whether it’s a cozy dinner or a festive gathering with friends, corned beef always brings people together. The time and effort you invest make each bite worth savoring.

How to Cook Homemade Corned Beef in the Instant Pot

Place the brined brisket fat side up on a rack in the pot. Add a brine blend, water, or beef broth, seal the lid, and cook on high pressure for 90 minutes. Allow a natural pressure release, rest, and slice.

How to Cook Corned Beef in the Slow Cooker

Put the brined brisket in the cooker with water or beef broth. Cook on low for 8-10 hours or high for 4-5 hours, and pair with braised cabbage and steamed potatoes for a hearty meal.

Tip of Leave a Thin Layer of Fat on the Brisket

Trim the brisket’s fat to about ¼ inch thick to balance flavor and moisture. This thin layer prevents the meat from drying out during cooking, ensuring tender, juicy results while enhancing the overall flavor of the dish.

What Makes Corned Beef Pink?

The vibrant pink color of corned beef comes from curing salt with sodium nitrite, a chemical compound that preserves meat and enhances flavor. It also inhibits bacterial growth, making the curing meat process safe.

Alternatives like table salt, Himalayan pink salt, or natural options like beet juice are sometimes used. While curing meats like bacon and ham face controversy over cancer risks, boiling and roasting remain popular methods.

Chef Tips

If you can’t find beef brisket, a rump roast makes an excellent brisket substitution for corned beef. It holds flavor well and stays tender during brining.
Always slice the cooked corned beef against the grain to ensure each piece is a tender slice that melts in your mouth.
Use a pickling spice blend with cloves, allspice, and juniper berries for a rich, aromatic flavor. These spices enhance the brining process.
Fully submerge the brisket in the brine and weigh it down with a plate to keep it evenly covered for consistent flavor.

How to Serve Corned Beef

Pair corned beef with traditional sides like potatoes, cabbage, and carrots. Serve with condiments like whole grain mustard, Air Fryer Filet Mignon or horseradish for a flavorful family meal.

Storage and Reuse

Store leftover corned beef in an airtight container in the fridge for up to 4 days. The leftover brine can be reused for pickling vegetables or marinating meats, but always ensure it’s boiled and cooled before reuse for safety.

What Type of Container Should You Use to Store Your Brisket?

For storing your brisket in brine, choose a 7.5-quart Dutch oven, stock pot, or a 6-quart plastic food storage container. The container should allow the brisket to lay flat, ensuring it stays fully submerged in the brine.

Use a plate or a clean brick to weigh down the brisket without it being squeezed or squished. This ensures even brining, and you can rotate it occasionally to cover all surface areas for the best results.

FAQs

What is the best way to brine beef?
The best way to brine beef is by submerging it in a saltwater solution with spices, and letting it sit in the brine for several days in a cool environment.
What is the secret to the best corned beef?
The secret to the best corned beef is using the right balance of salt, pickling spices, and curing salt, along with a proper brining time and slow cooking method.
What do you soak corned beef in?
Corned beef is soaked in a brine made of water, salt, sugar, garlic, and pickling spices, often with pink curing salt for color and preservation.
Cooking Your Homemade Corned Beef – Stovetop Method
Rinse the brisket from the brine in cold water and place it in a large pot with 3 quarts of water and leftover brining spices. Add 1.5 teaspoons of salt, bring to a boil, then reduce heat, cover, and simmer.
Cook until the brisket is fork tender, then let it rest before slicing against the grain. Use the flavorful cooking liquid for braising cabbage or other veggies to keep them moist and perfectly paired with the corned beef.
What is Beef Brisket?
Beef brisket is a boneless cut from the breast section of the cow, located below the first five ribs. It’s prized for its flavorful meat and fat layer, making it perfect for slow cooking or braising. The point cut is great for shredding, while the flat cut offers a leaner option for slicing.
Do I Have to Use Pink Curing Salt?
Pink curing salt contains sodium nitrite and sodium chloride, giving cured meats their distinct flavor and pink coloring. It’s dyed pink for safety and prevents harmful bacteria like botulinum toxin during the curing process.
For short-term meat curing (less than 30 days), pink salt like No. 1 ensures food safety and enhances flavor. Alternatives like table salt result in a bland brown appearance and lack the same protection or naturally occurring nitrites.
Why Do We Eat Corned Beef and Cabbage on St. Patrick’s Day?
Corned beef and cabbage became a culturally significant dish for Irish immigrants in America, who replaced Irish corned beef with Jewish corned beef from kosher butchers. This affordable pairing with potatoes reflected their adaptation and has since been tied to St. Patrick’s Day, often celebrated with green beer.
What If I Forget to Take My Corned Beef Out of the Brine After 4 Days?
Recipes allow corned beef to remain in the brine for 4-10 days without any problem. If you forget for a day or two, the meat will still work perfectly fine in most recipes.

Corned Beef Brine

Make tender, flavorful corned beef at home with a simple brining process using salt, spices, and pink curing salt. Follow easy steps for perfect results, whether using a stovetop, Instant Pot, or slow cooker. Delicious tradition made easy!

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Prep Time 4

Cook Time 3

Total Time 4 3

Course Main Course

Cuisine American

Servings 8 people

Calories 500 kcal

Equipment

2 Liner bags, such as a slow cooker or turkey bags (I prefer turkey oven bags. The Reynolds brand works great)
1 Plastic bin or plastic bucket Large enough to flatly lay the brisket down. Do not use metal materials for this recipe. It will affect the result of the corned beef.

Ingredients

½ gallon water
5 teaspoon pink curing salt
¼ cup granulated sugar
10 garlic cloves
½ cup kosher salt
5 lb beef brisket

Brining Seasonings

2 teaspoon black peppercorns
2 teaspoon yellow mustard seeds
2 teaspoon coriander seeds
3 teaspoon dried red pepper flakes
2 teaspoon whole allspice
2 teaspoon ground nutmeg
2 cinnamon sticks broken into smaller pieces
6 bay leaves crumbled
2 teaspoon whole cloves
2 teaspoon ground ginger

Instructions

1. Prepare the Brine:

In a large pot, combine water, pink curing salt, granulated sugar, crushed garlic, and kosher salt.
Add half of the brining spices to the pot. Reserve the other half for use during cooking.

2. Dissolve the Ingredients:

Heat the pot over medium heat, bringing the water to a gentle simmer. Stir occasionally until the sugar and salts are fully dissolved.

3. Cool the Brine:

Remove the pot from heat and allow the brine to cool completely to room temperature.
Transfer the brine to the refrigerator and chill it thoroughly for at least 1–2 hours to ensure it's cold enough for brining the meat safely.

4. Brine the Brisket:

Submerge the brisket in the chilled brine, ensuring it is completely covered.
Refrigerate the brisket in the brine for 4 days, allowing the flavors to penetrate fully.

5. Rinse the Brisket:

After 4 days, remove the brisket from the brine. Rinse it thoroughly under cold running water to remove excess salt and brine residue.

6. Cook the Brisket:

Place the rinsed brisket in a large pot. Fill the pot with enough water to cover the brisket completely.
Add the reserved brining spices and approximately 4 teaspoons of kosher salt to the pot.

7. Simmer the Brisket:

Bring the water to a boil over high heat, then reduce the heat to low. Cover the pot and allow the brisket to gently simmer for about 3 hours.
Check occasionally to ensure the water level is sufficient to keep the brisket submerged. Add more water as needed.

8. Check for Doneness:

The brisket is ready when it becomes fork-tender.

9. Serve the Corned Beef:

Remove the brisket from the pot and slice it against the grain for maximum tenderness.
Reserve some of the cooking liquid to moisten the meat or use it for braising vegetables, such as cabbage.

10. Garnish and Enjoy:

Serve the corned beef with whole-grain mustard and horseradish for a traditional and flavorful experience.

Notes

Cooking in an Instant Pot:
For a 5-pound brined corned beef brisket, place the brisket fat side up on a rack inside the Instant Pot. Sprinkle the brisket with the reserved brining spices, then pour in 4 cups of water or beef broth for added flavor. Secure the lid, ensuring the vent is closed, and select the High Pressure setting. Set the cooking time to 90 minutes. Once the cooking time is complete, allow the pressure to release naturally—do not use the quick-release function, as this can affect the texture of the meat. After removing the brisket, let it rest for a few minutes before slicing for optimal tenderness.

Cooking in a Slow Cooker:
For a 5-pound brined corned beef brisket, add 4 cups of water or beef broth to the slow cooker. Cook the brisket on the low setting for 8–10 hours, or on the high setting for approximately 4–5 hours. This method ensures the brisket cooks slowly and evenly, resulting in a tender, flavorful meal.

Brining Container Tips:
When selecting a container for brining, ensure it is large enough to hold the brisket fully submerged in the brine without squeezing or compressing the meat. A pot or container that is too small can affect the brining process. I recommend using an extra-large 7.5-quart Dutch oven or a large stock pot, both of which work well. Alternatively, a 6-quart plastic food storage container can be used if it provides sufficient space for the brisket to sit comfortably in the brine. For additional guidance, refer to the detailed instructions in the post.

Nutrition:

Here’s the nutritional information for a typical serving of cooked corned beef brisket (3 ounces):

Effortless Corned Beef Brine Recipe That Delivers Outstanding Flavor