Corn Beef Recipe

Make the brine

In a medium saucepan combine 4 cups water, kosher salt, brown sugar, pink curing salt (if using), smashed garlic cloves, whole black peppercorns, 2 tablespoons pickling spice and bay leaves. Bring to a simmer over medium heat, stirring until salt and sugar dissolve. Simmer 2 minutes to bloom the spices, then remove from heat and cool to room temperature (about 1 hour). For faster cooling, add several cups of ice instead of waiting, adjusting total water volume so brine still covers the brisket.

Prepare brisket for brining

Place the brisket in a nonreactive container or a large zip-top bag. Pour the cooled brine over the brisket so it is fully submerged. If needed, weigh the brisket down with a plate or use additional cooled water to cover. Seal or cover and refrigerate.

Curing time

Refrigerate the brisket in the brine for 4–5 days (for 3 lb brisket) turning the bag or flipping the brisket once per day so it cures evenly. If you used pink curing salt, follow safety guidelines; otherwise 4–5 days imparts good flavor. After curing, remove brisket from brine, rinse thoroughly under cold water to remove excess salt and spices, and pat dry with paper towels.

Initial simmer

Place the rinsed brisket in a large pot or Dutch oven. Add 6 cups fresh water (enough to cover the brisket) and the quartered onion, carrots, celery, and tied pickling spice. Bring to a gentle simmer over medium heat. Skim any foam that rises to the surface with a spoon.

Simmer until tender

Reduce heat to low, cover partially, and simmer gently for 2 to 3 hours until the brisket is fork-tender (internal temperature about 190–200°F / 88–93°C). Check after 2 hours; cooking time depends on thickness. Avoid boiling vigorously to keep meat tender.

Add potatoes and finish cooking

About 30–40 minutes before the brisket is done, add the potatoes to the pot so they cook through but do not turn to mush. Continue simmering until potatoes are tender and brisket is fully cooked.

Rest and slice

Carefully lift the brisket from the pot and transfer to a cutting board. Let rest 10–15 minutes. Reserve cooking liquid and vegetables if desired for serving. Slice the brisket thinly against the grain for the most tender bites.

Arrange sliced corned beef on a platter with cooked carrots, potatoes and onion. Spoon some warmed cooking liquid over the meat if you like it moist. Serve with Dijon or coarse-grain mustard on the side and sprinkle chopped parsley over the vegetables for color.