Ingredients:

  • 1 gallon (3.8 liters) Water
  • 1 cup (200g) Kosher Salt
  • 1/2 cup (100g) Granulated Sugar
  • 1/4 cup (60 ml) Pink Curing Salt (Sodium Nitrite)
  • 2 tablespoons (15g) Whole Black Peppercorns
  • 2 tablespoons (15g) Yellow Mustard Seeds
  • 1 tablespoon (7g) Coriander Seeds
  • 1 tablespoon (7g) Allspice Berries
  • 2 Bay Leaves, crushed
  • 1 Cinnamon Stick, broken in half
  • 6 Cloves
  • 4 Garlic Cloves, smashed
  • 1 inch (2.5 cm) Ginger, peeled and sliced
  • 3-4 lb (1.4-1.8 kg) Beef Brisket, point cut or flat cut
  • 1 large Yellow Onion, quartered
  • 4 Carrots, peeled and chopped
  • 4 Celery stalks, chopped
  • 1 head of cabbage, quartered

Instructions:

  1. Combine all brine ingredients in a large pot. Bring to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool completely.
  2. Place brisket in the non-reactive container. Pour cooled brine over the brisket, ensuring it is fully submerged. Weigh down with a plate or ziplock bag filled with water to keep it submerged.
  3. Refrigerate for 5-7 days, flipping the brisket every other day.
  4. Remove brisket from the brine and rinse thoroughly under cold water. Discard the brine.
  5. Place the brisket in a large pot or Dutch oven. Cover with fresh water. Add onion, carrots, and celery (if using).
  6. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 3-4 hours, or until the brisket is fork-tender and the internal temperature reaches 203°F (95°C).
  7. During the last 30 minutes of cooking, add the cabbage to the pot.
  8. Remove the corned beef from the pot and let rest for 15-20 minutes before slicing against the grain. That's how to make corned beef at home!