Homemade Corned Beef Recipe: Brine, Cure, and Cook

If you’ve ever wanted to make corned beef from scratch, here is a clear, step-by-step guide. Corned beef begins with a beef brisket that’s preserved—“corned”—in a seasoned brine. The brisket soaks in the pickling brine for several days, then is cooked slowly until it becomes tender and easily pulls apart.

The name “corned” comes from the historic use of large, corn-sized salt crystals to preserve meat in barrels and crocks before refrigeration was common. Today we use kosher salt and a controlled brining process to achieve the same preserved flavor and texture.

Corned beef is a classic for St. Patrick’s Day and a favorite deli staple. When done right, the meat is tender and juicy with a slightly salty, slightly tangy flavor, accented by spices such as dill, allspice and mustard seed. Below I describe a pickling spice blend you can use, but you can substitute your preferred blend if you like.

How to make Corned Beef

Making corned beef at home is simple but requires planning. The most important ingredient is time: the brisket needs to rest in the brine in the refrigerator for up to 10 days to develop flavor and cure properly. If you prefer a shorter cure, five days will also produce very good results; turn the brisket partway through the brining time.

You can use a pre-brined, store-bought brisket if you’re short on time, but making the brine and curing the meat yourself yields superior flavor and texture. Plan your schedule so the meat has adequate time in the brine before cooking.

Is There a Difference Between Kosher Salts?

Yes. Not all kosher salts measure the same by volume because crystal size and shape vary between brands. When a recipe specifies a brand, it usually refers to how that brand measures by spoon. If you weigh your salt, equal weights of coarse kosher salt and fine table salt will deliver the same salinity. When following recipes that list kosher salt by volume, be mindful that different brands can produce different results if you swap them cup for cup.

Pink Curing Salt

A key ingredient in traditional corning is pink curing salt, not to be confused with Himalayan pink salt. Pink curing salt contains sodium nitrite, which helps preserve the meat during the brining process and contributes to the characteristic color of cured meats. It is dyed pink so it is not mistaken for regular table salt. If you cannot find it locally, many specialty suppliers and butchers carry curing salt.

After curing and cooking, corned beef is often served with boiled carrots, potatoes and cabbage. It is also excellent thinly sliced on sandwiches, paired with mustard, or used in corned beef hash or casseroles.

What’s the best cut of beef brisket?

Choose a whole brisket that includes both the point and the flat if you can. The point end is thicker and has more marbling, which adds flavor and richness. The flat is leaner and is typically what pre-packaged briskets contain. A whole brisket gives a nice balance of fat and lean meat when cooked and sliced.

This guide includes several cooking methods: stovetop in a Dutch oven, oven braised, slow cooker, and pressure cooker/Instant Pot. Use the method that best fits your equipment and schedule.

How to Cook Corned Beef?

Stovetop method: For a 5 lb brined brisket, place the brisket in a Dutch oven. Sprinkle with 1 tablespoon pickling spice and add 4 cups beef broth or water. Bring to a boil, reduce heat, cover and simmer about 3½ hours. Add potatoes, carrots and cabbage 30–40 minutes before the meat is done. Keep the brisket covered and add liquid as needed. Aim for an internal temperature around 190–200°F. Rest 15–20 minutes, then slice across the grain.

Oven braised method: For a 5 lb brined brisket, preheat the oven to 350°F. Place the brisket in a Dutch oven, add 1 tablespoon pickling spice and 4 cups beef broth or water. Bring to a boil on the stovetop, then cover and transfer to the oven for about 3½–4 hours until tender. Add vegetables during the last 30–40 minutes. Rest, then slice across the grain.

How to Cook Corned Beef in an Instant Pot?

Instant Pot / pressure cooker method: For a 5 lb brined brisket, set the brisket fat side up on a rack. Sprinkle 1 tablespoon pickling spice and pour in 4 cups beef broth or water. Seal the lid, select High Pressure and set 90 minutes. Allow a natural pressure release (do not quick-release). Remove the brisket and tent with foil to rest for 15–20 minutes. Add potatoes, carrots and cabbage to the remaining liquid, seal and pressure cook on High for 3 minutes, then quick-release. Slice the brisket across the grain to serve.

How to Cook Corned Beef in the Pressure Cooker?

The pressure cooker and Instant Pot follow the same approach. Place the brisket on a rack, add pickling spice and 4 cups broth or water, lock the lid and cook at high pressure for 90 minutes. Allow the cooker to sit sealed for 10 minutes after the cycle completes, then release and remove the meat. Cook vegetables in the braising liquid for a few minutes under pressure, quick-release, and serve sliced across the grain.

How to Cook Corned Beef in a Slow Cooker?

Slow cooker method: For a 5 lb brisket cook on Low for 8–10 hours or High for 4–5 hours. Sprinkle with 1 tablespoon pickling spice and add 4 cups broth or water. Add carrots and potatoes at the halfway point and add cabbage for the last 2 hours. Avoid overcooking the cabbage. Rest the brisket, then slice across the grain in thin slices (1/8 to 1/4″). Slicing against the grain ensures tender, not stringy, slices.

When serving, always slice brisket across the grain into thin slices for the best texture. Leftover corned beef makes excellent sandwiches, hash, and other hearty dishes.

If you want to try related recipes, consider making pastrami, smoked brisket, or a braised beef brisket for different cured and smoked flavor profiles.