Description
Learn how to make corned beef from scratch with this easy-to-follow recipe that yields tender, flavorful meat.
Ingredients
- 4 quarts water (1 gallon)
- 1 cup Morton’s kosher salt
- 1/2 cup packed brown sugar
- 1/3 cup pickling spice blend
- 1 tsp pink curing salt
- 4 garlic cloves (minced)
- 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
- Combine 4 quarts of water with kosher salt, brown sugar, pickling spice blend, pink curing salt, and minced garlic in a large pot. Heat over medium until dissolved.
- Cool the brine to room temperature.
- Place the brisket in a non-reactive container and pour the cooled brine over it, ensuring it is submerged. Refrigerate for 5 to 7 days, flipping daily.
- Remove the meat from the brine and rinse under cold water.
- For Instant Pot: Place brisket in the Instant Pot with 4 cups of water or beef broth and 1 tablespoon of pickling spice. Seal and cook on high pressure for 90 minutes.
- For Slow Cooker: Place brisket in the slow cooker with water or beef broth and pickling spice. Cook on low for 8 to 10 hours until fork-tender.
- Add carrots, potatoes, and cabbage when the meat is almost done. Cook for an additional 30 minutes (Instant Pot) or until the vegetables are tender (slow cooker).
- Remove the brisket, let it rest, and then slice against the grain. Serve with vegetables.
Notes
For best results, use a high-quality brisket and be patient during the brining process. Season to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 540 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish