Homemade Corned Beef Recipe

Ingredients

Brine

• 2 pound thawed beef brisket (grass-fed preferred)
• 3 bay leaves
• 1 cinnamon stick
• 2 tablespoons mustard seeds
• 2 tablespoons whole coriander seeds
• 4 cloves
• 0.5 teaspoon red pepper flakes
• 1 tablespoon whole black peppercorns
• 1 tablespoon whole cardamom pods
• 0.67 cup sea or mineral salt
• 0.25 cup cane sugar
• 2 cups celery juice (1 bunch celery)
• 2 cups sauerkraut brine or whey
• 0.25 cup beet juice or 1 tablespoon beetroot powder (optional, for color)
• 5 cloves garlic

Cooking

• 3 cups water
• 1 onion
• 2 cloves garlic
• 2 stalks celery
• 1 carrot

Instructions

Brining the Meat

1. Combine all brine ingredients in a large pot or container, stirring until the salt and sugar are dissolved.
2. Place the beef brisket in the brine, making sure it is fully submerged. Use a plate or weight to keep it down if needed.
3. Cover and refrigerate for 5-7 days, flipping the meat every day or two to ensure even curing.

Cooking the Corned Beef

1. Remove the brisket from the brine and rinse thoroughly under cold water to remove excess salt.
2. Place the brisket in a large pot and cover with fresh water. Add the onion, garlic, celery, and carrot.
3. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for about 3 hours, or until the meat is fork-tender.
4. Remove from the pot and let rest for 10 minutes before slicing against the grain.

Notes

• To make celery juice, blend 1 bunch of celery with a little water and strain through a fine mesh sieve or cheesecloth.
• Sauerkraut brine can be found in jars of unpasteurized sauerkraut, or you can use whey strained from plain yogurt.
• The beet juice is optional but gives the corned beef its traditional pink color without artificial dyes.
• For best results, use a grass-fed brisket with good marbling.