How to Make Perfect Corned Beef Recipe
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Learn how to make classic corned beef from scratch with this detailed recipe featuring a homemade brine and multiple cooking methods including stovetop, oven braising, Instant Pot, and slow cooker options. This flavorful and tender corned beef is perfect for a hearty meal, accompanied by carrots, potatoes, and cabbage. The recipe guides you through brining the beef brisket for maximum flavor and tenderness, then cooking it until perfectly soft and juicy.
Ingredients
Instructions
In a Dutch oven or large stock pot, combine 4 quarts of water, kosher salt, brown sugar, pickling spice blend, pink curing salt, and minced garlic. Stir and bring mixture to a boil. Lower heat and simmer until salts and sugar are dissolved. Turn off heat and allow brine to cool completely.
Place the 5 lb beef brisket in a large container or sealable plastic bag. Pour the cooled brining liquid over the brisket, ensuring it is fully submerged. Cover or seal and refrigerate for 5 to 10 days, turning the brisket on day 5. Some prefer shorter brining for 5 days, turning after day 3 for optimal flavor.
Remove brisket from brine and discard brine. Place brisket in a Dutch oven or roasting pan, sprinkle with 1 tablespoon pickling spice blend, and add 4 cups water or beef broth. Bring to a boil over high heat. Reduce heat, cover (use foil if in roasting pan), and simmer for about 3 1/2 hours. Add potatoes, carrots, and cabbage 30-40 minutes before completion. Add water as needed to keep brisket submerged. Ensure internal temperature reaches 190-200°F. Remove brisket and let rest 15-20 minutes, covered with foil. Slice across the grain.
Preheat oven to 350°F. Place brisket in Dutch oven or roasting pan, sprinkle with 1 tablespoon pickling spice blend, and add 4 cups water or beef broth. Bring to a boil on the stovetop first, then cover and transfer to oven. Cook for 3 1/2 to 4 hours. Add carrots, potatoes, and cabbage 30-40 minutes before end. Add water as needed to keep brisket covered. Aim for internal temperature of 190-200°F. Let rest covered with foil 15-20 minutes before slicing across grain.
Place corned beef fat side up on rack in Instant Pot. Sprinkle with 1 tablespoon pickling spice blend and add 4 cups water or beef broth. Seal lid and lock vent. Cook on High Pressure for 90 minutes followed by natural pressure release. Remove beef and cover with foil to keep warm. Add potatoes, carrots, and cabbage to pot liquid, seal lid, and cook on High Pressure for 3 minutes. Perform quick pressure release, then serve sliced across the grain.
Place brisket in slow cooker and sprinkle with 1 tablespoon pickling spice blend. Add 4 cups water or beef broth. Cook on Low for 8-10 hours or on High for 4-5 hours. Add carrots and potatoes halfway through cooking. Add cabbage in the last 2 hours. Remove beef, cover with foil and let rest 15-20 minutes. Slice brisket across the grain before serving.
Regardless of cooking method, once done, place the corned beef on a cutting board, cover with foil, and let it rest at least 15-20 minutes. Always slice brisket across the grain into 1/8 to 1/4 inch slices to avoid stringy, tough meat.
