From Brisket to Brilliant: Homemade Corned Beef
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Want to learn how to turn brisket into glorious corned beef? My simple curing process gives you tender, flavorful results perfect for Reubens! Get my foolproof brine recipe here.
Ingredients
Instructions
Combine all brine ingredients in a large pot. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and cool completely.
Place the brisket in the brining container or bag. Pour the cooled brine over the brisket, ensuring it’s fully submerged. Use a plate or weight to keep it submerged.
Refrigerate the brisket in the brine for 7-10 days, turning it over every other day to ensure even curing.
After brining, remove the brisket from the brine and rinse it thoroughly under cold water. Discard the brine.
Place the rinsed brisket in a large pot or Dutch oven and cover with fresh water. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 3-4 hours, or until the brisket is fork-tender.
Place the rinsed brisket in a slow cooker. Cover with fresh water. Cook on low for 6-8 hours, or until the brisket is fork-tender.
Remove the corned beef from the cooking liquid and let it rest for at least 15 minutes before slicing against the grain.
Nutrition
- Calories
- 400-500
- Fat Content
- 25-35g
- Fiber Content
- 5-10g
