Tender Homemade Corned Beef: A Hearty Slow-Cooked Brisket (Print Version)

Tender homemade corned beef is easier than you think. Master my slow-cook method for a flavorful, juicy brisket with personal tips.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 3-4 Hours minutes
Total Time: 23 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: Irish-American
Dietary: Dairy-Free (if broth is dairy-free)

# Ingredients:

→ Corned Beef & Brining Essentials

01 - 4-5 lb beef brisket (flat cut)
02 - 8 cups water (for brine)
03 - 1 cup kosher salt
04 - 1/2 cup brown sugar

→ Flavorful Aromatics & Spices

05 - 2 tbsp pickling spice
06 - 6-8 garlic cloves, smashed
07 - 4 bay leaves
08 - 2 yellow onions, quartered
09 - 4-6 cups fresh water or beef broth (for cooking)

→ Serving Companions

10 - Potatoes, carrots, and cabbage (optional, for cooking with beef)

→ Optional Finishing Touches

11 - Grainy mustard (for serving)
12 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - Grab a large pot and combine your water, kosher salt, brown sugar, pickling spice, smashed garlic cloves, and bay leaves. Bring this mixture to a boil, stirring until the salt and sugar are completely dissolved. This is where all those incredible aromas start to bloom, honestly, it smells amazing! Once it's dissolved, pull it off the heat and let it cool completely. This step is crucial; adding your brisket to hot brine is a no-go, trust me, I learned that the hard way when I ended up with partly cooked beef once. Oops!
02 - Once your brine is stone-cold, place your beef brisket into a large, non-reactive container or a heavy-duty brining bag. Pour the cooled brine over the brisket, making sure it’s fully submerged. If it floats, use a plate or a heavy bag of water to weigh it down. Pop this whole setup into the fridge for 5-7 days. I know, it’s a long wait, but this is what makes your tender homemade corned beef truly special. Don’t rush it; patience is a virtue here, my friend.
03 - After its long, luxurious brine bath, take the brisket out and give it a really good rinse under cold running water. This washes off any excess salt and spices from the surface. Pat it completely dry with paper towels. You want it clean and ready for its next transformation into delicious tender homemade corned beef! This step is so important for not having an overly salty final product, a mistake I've definitely made before.
04 - Place the rinsed brisket into a large Dutch oven or a slow cooker. Surround it with quartered yellow onions and a few more bay leaves, if you like. Pour in enough fresh water or beef broth to cover about two-thirds of the brisket. Bring it to a gentle simmer on the stovetop, then reduce the heat to low, cover, and cook for 3-4 hours, or until it’s fork-tender. If using a slow cooker, cook on low for 6-8 hours. You’ll know it’s ready when a fork slides in with almost no resistance; that’s the secret to truly tender homemade corned beef.
05 - Once cooked, remove the tender homemade corned beef from the liquid and let it rest on a cutting board for at least 15-20 minutes before slicing. This resting period is non-negotiable, it allows the juices to redistribute, ensuring a moist and tender slice. I used to skip this, and honestly, the meat was drier, and all the yummy juices ended up on the board. Don't be like past me!
06 - Here’s a critical tip for tender homemade corned beef: always slice against the grain. Look closely at the meat; you'll see lines running in one direction. Slice perpendicular to those lines. This breaks up the muscle fibers, making each bite incredibly tender and easy to chew. Serve it immediately with your favorite sides. The aroma alone will make your kitchen feel like the coziest place on earth, I promise you.

# Notes:

01 - Don't rush the brining, seriously. I tried to shave off a day once, and it just wasn't the same; the flavor didn't penetrate deep enough.
02 - Leftovers keep beautifully in the fridge for 3-4 days. I always slice it against the grain before storing to make reheating easier and keep it tender.
03 - No pickling spice? You can totally make your own! I've used a mix of bay leaves, peppercorns, mustard seeds, and a pinch of allspice in a pinch, and it worked out surprisingly well.
04 - A dollop of grainy mustard and some creamy mashed potatoes are non-negotiable for me. The mustard cuts through the richness, and the potatoes soak up all those amazing juices.

# Equipment Needed:

01 - Large pot
02 - large non-reactive container or brining bag
03 - Dutch oven or slow cooker
04 - cutting board
05 - sharp knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 5-10g
Protein: 40-50g

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