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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.
Course Main Course
Cuisine American, Irish
Prep Time 15 minutes
Cook Time 4 hours
Brine Time 5 days
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.