clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
best corned beef recipe

Corned Beef Brisket

  • Author: Ellen Pease


This recipe will set you up at the Corned Beef Hero, just in time for St Paddy’s day or anytime you have a craving for corned beef.




  • 2 tbsp. red pepper flakes
  • 1 tbsp. whole brown mustard seeds
  • 1 tbsp. whole yellow mustard seeds
  • 1 tbsp. whole allspice berries
  • 1 tbsp. dill seeds
  • 1 tbsp. whole cloves
  • 1 tbsp. whole black peppercorns
  • 1 tbsp. coriander seeds
  • 9 whole cardamom pods
  • 2 large star anise pods
  • 1 tsp. whole juniper berries
  • 1 tsp. mace blades
  • 2 tsp. dried ginger (I use whole dried ginger and roughly grind)
  • 1 stick cinnamon, crushed
  • 8 large bay leaves, crumbled


  • 1 gal ice cold water, divided
  • 1¾ cup pickling salt (change quantity to 2 cups if using Kosher salt)
  • 5 tsp. pink curing salt
  • 3 tbsp. pickling spices
  • 1 tsp. red pepper flakes
  • ½ cup brown sugar


  • 1 8 to 10 lb. beef brisket, the leanest available, not trimmed
  • 1 tbsp. pickling spices
  • 1 tsp. red pepper flakes
  • 2– to 3-gallon size Ziploc freezer baggies



  1. Lightly toast everything (excluding the ginger, cinnamon & bay leaves) in a skillet over medium high to high heat in a skillet until the mixture becomes fragrant and the mustard seeds start to pop; only 3 minutes or so. Toasting adds a depth to the flavor, but is not necessary.
  2. Place spices in a mortar, let cool then roughly crush with pestle.
  3. Transfer to a bowl and add the ginger, cinnamon and bay leaves
  4. Combine ½ gallon of water and everything else in a large pot.
  5. Cover and bring to a boil for about 2 minutes, stirring occasionally to dissolve all the salts.
  6. Remove from heat and let cool for about 15 minutes.
  7. Add the second ½ gallon of cold water, then refrigerate until chilled (below 50 degrees is fine). I like to just add just ice instead of the cold water in order to chill it quickly and skip the refrigeration part.


  1. Cut meat into large pieces and place in bags.
  2. Pierce the brisket all over with a fork
  3. Fill bags with the brine.
  4. Squeeze out all of the air out of the bags, then seal.
  5. Store the bags inside the refrigerator for 5 to 7 days.


  1. Rinse the meat well under cold running water, discard the brine.
  2. Place brisket in a slow cooker and cover with 1 inch of water. If cooking on a stovetop, cover, bring pot to a boil, then reduce to simmer and cook for about 4 hours or until tender.
  3. Add 1 tbsp. pickling spice and 1 tsp. red pepper flakes.
  4. Cover and cook on low for 8 hours or until tender.
  5. Remove from slow cooker.
  6. Scrape off and discard the fat.
  7. Thinly slice against the grain for serving.
  8. Fill you belly with meaty deliciousness!


The corned beef keeps well in the refrigerator for about 2 weeks and in the freezer for 2 to 3 months but I’ll bet you eat it all in a couple days!