If you’ve ever wanted to make your own corned beef, I’ve got you covered. With just a few simple ingredients and a little patience, you can create a flavorful, homemade corned beef that’s perfect for St. Patrick’s Day—or any time you’re craving this classic dish.
In this guide, I’ll walk you through the step-by-step process of corning your own beef brisket, just like I do. You can also check out the video I made for a more detailed look at the process.
What is corned beef?
Corned beef is simply beef brisket that has been cured in a brine solution with salt, sugar, and spices. The brining process tenderizes the meat and infuses it with rich, savory flavors. Once cured, the beef can be slow-cooked, simmered, or pressure-cooked for a traditional meal.
Ingredients you’ll need
- 10 lbs beef brisket (flat or point)
- 2 gallons cold water
- 10 cloves garlic, smashed
- 6-8 bay leaves
- 1 ½ cups kosher salt
- 1 cup brown sugar
- 4 tbsp Instacure
- 2 tbsp peppercorns
- 5 tbsp coriander seed
- 2 tbsp mustard seeds
- 1 tbsp allspice (whole or ½ tbsp ground)
- 1 cinnamon stick
Step-by-step instructions
- Dissolve the brown sugar and salt in a small amount of boiling water. Let it cool completely.
- Pour the cooled mixture into a large pail and add the remaining water to equal 2 gallons.
- Add all the spices and stir to combine.
- Submerge the brisket in the brine, making sure it’s fully covered. Use a weight to keep it submerged.
- Place the container in the fridge and let it cure for 10-15 days.
After the curing process, rinse the brisket thoroughly and it’s ready to be cooked. Simmer it low and slow, pair it with cabbage and potatoes, and enjoy a homemade version of this traditional favorite.
Making your own corned beef gives you complete control over the flavors and ingredients—no store-bought additives or preservatives, just pure, farm-fresh goodness.
Try it out and let us know how it turns out. If you need a brisket to get started, we’ve got you covered at the farm store. Happy cooking.
