Homemade Corned Beef
This method uses a traditional salt cure with spices. Salt and spices contribute flavor and help preserve the meat during the curing period.
Servings 8 servings
Calories 320kcal
Ingredients
- Meat
- 3 lb beef
- Brine
- 2 quarts water
- ½ cup kosher salt
- 2 tbsp pickling salt optional but recommended
- 1 tbsp black peppercorns
- 2 tsp mustard seeds
- 2 tsp coriander seeds
- 4 cloves garlic smashed
- 2 bay leaves
- 1 tsp crushed red pepper flakes
- 1 tsp allspice berries
Instructions
- Make the Brine
- In a pot combine:
- water
- salt
- spices
- garlic
- bay leaves
- Heat until salt dissolves. Cool completely.
- Cure the Meat
- Place the meat in a non-reactive container or large zip bag.
- Pour brine over meat until fully submerged.
- Refrigerate 5–7 days, flipping once daily.
- Rinse
- After curing:
- Remove meat
- Rinse well under cold water
- This prevents it from being too salty.
- Cook the Corned Beef
- Place meat in a pot with:
- fresh water
- 1 tbsp pickling spice
- 1 onion (optional)
- Simmer gently 3–4 hours until tender.
- Alternatively cook in a pressure cooker ~90 minutes.
- Slice
- Let rest 10 minutes.
- Slice against the grain for tenderness.
Notes
Serving size: 6 oz cooked
Servings: 8 Amount per serving: Calories: ~320 Total Fat: 20 g Saturated Fat: 8 g Cholesterol: 95 mg Sodium: ~900 mg Total Carbohydrates: 1 g Dietary Fiber: 0 g Total Sugars: 0 g Protein: 32 g Optional Healthy Add-Ins When Cooking You can simmer the meat with: cabbage radish instead of potatoes cauliflower onions These add flavor without significantly increasing carbohydrates. 💡 Pro tip:
If your freezer meat is very lean, add 1–2 tbsp butter or beef tallow during cooking to improve moisture and flavor.
Servings: 8 Amount per serving: Calories: ~320 Total Fat: 20 g Saturated Fat: 8 g Cholesterol: 95 mg Sodium: ~900 mg Total Carbohydrates: 1 g Dietary Fiber: 0 g Total Sugars: 0 g Protein: 32 g Optional Healthy Add-Ins When Cooking You can simmer the meat with: cabbage radish instead of potatoes cauliflower onions These add flavor without significantly increasing carbohydrates. 💡 Pro tip:
If your freezer meat is very lean, add 1–2 tbsp butter or beef tallow during cooking to improve moisture and flavor.
