(702) 877-4237

(702) 8-SPICES

Store Hours:
Monday - Saturday 10AM to 7PM
Sunday 11AM to 5PM

Corned Beef Recipe

corned beef plate
Corned Beef

Corned Beef Recipe

This Corned Beef Recipe is easy to make. We still like to buy a packaged corned beef and cook it with extra spices. Easy. But, brining, curing and making a Corned Beef from a brisket is also easy, and tastes better many times because you control your spices while brining the brisket, as well as when you cook it. You have to make sure you use the correct amount of the Prague #1 Pink Curing Salt, or you could risk food poisoning. This allows the raw brisket to cure properly for the 5 days, while the brine is flavoring the meat. The Curing Salt also imparts the pink color.

We make Corned Beef many times during the year, not just for St. Patrick’s Day. We will serve it with boiled cabbage with a pat of butter and a side of carrots. We also will pan saute sliced cabbage, cooked with a couple diced slices of bacon, cooked a bit first to render some of the bacon fat to flavor the cabbage. Cook with bit of salt and pepper and that’s all. Of course serving with roasted potatoes (quartered or halved) is also a favorite of ours. We’ll just use Garlic Rapture or Parisian Café to season them.

Makes About 4½ pounds
8 servings

One 5-pound Well-marbled, Flat Cut Beef Brisket
1 Gallon Water
2 Cups Kosher Sea Salt
½ Cup Light Brown Sugar
4 Teaspoons Pink Curing Salt – (Prague Powder #1)
3 Garlic Cloves, Minced
4 Tablespoons Corned Beef Spices (2 for brine & 2 for cooking)

In a pot, large enough to hold the brisket with extra room, combine the water, salt, sugar, pink curing salt, garlic, and 2 tablespoons of the Corned Beef Spices. Bring the mixture to a boil. Reduce heat and simmer, until the salt and sugar dissolve, while stirring. Remove the pot from the heat. Let the brine cool to room temperature, and then refrigerate until the brine is completely chilled to at least 45F.

Put the brisket in the chilled brine. Place a dinner plate on top to keep the brisket completely covered with the brine. Refrigerate the brisket and brine for 5 full days.

Remove the brisket from the brine mixture. Discard the brine and rinse the brisket thoroughly under cool running water, to remove all brine and spices.

To cook the corned beef, get a pot large enough to hold the brisket. Put the brined brisket in the pot. Add enough water to cover the brisket completely. Add the remaining 2 tablespoons of the Corned Beef Spices. Bring to a boil, then reduce the to a simmer. Cover and simmer for about 3-4 hours, or until the brisket is fork tender. You may have to add extra water to keep the brisket covered while cooking.

Remove the corned beef when done. Cover with foil to keep warm until ready to serve. Slice the corned beef across the grain. Refrigerate leftovers for up to a week, but this is so good, there might not be any leftovers.