How To Make Corned Beef

In , , on January 31, 2016 with 4 Comments
Corned beef can be expensive, so when you find a sale on beef brisket, make your own corned beef.


Time 1 minute
Difficulty Very Easy
Servings 12


corned beef in brine

8-pound beef brisket, trimmed of excess fat

2 quarts water

1 cup kosher salt

1/2 cup white vinegar

4 tablespoons sugar

3 bay leaves

1 teaspoon whole black peppercorns

1/2 teaspoon mustard seed

Pinch ground cloves

4 garlic cloves, peeled and coarsely chopped or smashed

Trim beef brisket of as much fat as you desire. Fat does add flavor, so you may want to leave some on the brisket.

Place the sealed bag in the refrigerator for 6 to 7 days, turning the bag every other day. Remove the brisket from the bag, and discard the brine. Cook brisket as desired, or package meat for freezing for a later date.