Ultimate Guide to Corned Beef: From Scratch and Pre-Cured

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Welcome to Corned Beef Heaven

Corned beef is more than just a St. Patrick’s Day staple—it’s a hearty, flavorful dish that warms the soul year-round. In this guide, you’ll master two methods: curing a beef brisket from scratch for a hands-on culinary adventure, or cooking a pre-cured brisket for a quick, delicious meal. Whether you’re craving tradition or convenience, we’ve got you covered!

What’s Inside This Guide

Dive into two fantastic approaches to corned beef:

• From Scratch: Transform a raw brisket into corned beef with a spiced brine, cured over 5-7 days.
• Pre-Cured: Cook a store-bought brisket using stovetop, oven, slow cooker, or Instant Pot—your choice!

Both methods deliver tender, savory beef, perfect with classic sides like potatoes and cabbage.

Why This Recipe Rocks

• Tailor-Made Taste: Customize your brine for a signature flavor.
• Versatility: Pick a cooking method that fits your schedule.
• Wow Factor: Impress guests with a homemade classic.
• Leftover Bliss: Sandwiches, hash, and more await!

Ingredients You’ll Need

For Curing From Scratch

• 1 whole beef brisket (4-5 pounds, flat or point cut)
• 8 cups water
• 1 cup kosher salt
• 1/4 cup pink curing salt (Prague Powder #1)
• 1/2 cup granulated sugar
• 2 tablespoons pickling spices
• 4 cloves garlic, smashed
• 2 bay leaves

For Cooking (Both Methods)

• Cured brisket (homemade or pre-cured)
• Water or beef broth (enough to cover)
• Extra pickling spices (optional)
• Optional veggies: 4 potatoes, 4 carrots, 1 small cabbage (quartered)

Step-by-Step Instructions

Curing Corned Beef From Scratch

1. Make the Brine: In a large pot, combine water, kosher salt, pink curing salt, sugar, pickling spices, garlic, and bay leaves. Simmer until everything dissolves, then cool completely.

2. Cure the Brisket: Place the brisket in a non-reactive container (glass or plastic), pour in the cooled brine, and ensure it’s submerged—use a plate to weigh it down if needed. Refrigerate for 5-7 days, turning daily.

3. Rinse It: After curing, remove the brisket and rinse thoroughly under cold water to remove excess salt.
4. Cook It: Place the brisket in a pot, cover with water or broth, and add extra spices if you like. Simmer gently for 2.5-4 hours until fork-tender. Add veggies in the last 30-45 minutes if desired.

5. Rest & Slice: Let the brisket rest for 15-20 minutes, then slice against the grain for maximum tenderness.

Cooking Pre-Cured Corned Beef

1. Rinse (Optional): Rinse the pre-cured brisket under cold water to dial back the saltiness.
2. Choose Your Method:
   • Stovetop: Cover with water or broth, add spices, and simmer for 2.5-4 hours. Add veggies near the end.
   • Oven: In a Dutch oven with liquid halfway up, braise at 300°F for 3-5 hours.
   • Slow Cooker: Almost cover with liquid, cook on low 6-8 hours or high 3-4 hours.
   • Instant Pot: Add liquid and spices, cook on high pressure for 75-90 minutes, then natural release.
3. Rest & Slice: Rest for 15-20 minutes, then slice against the grain.

Time & Servings

Servings: 8-10

Prep Time: From Scratch: 30 minutes + 5-7 days curing | Pre-Cured: 10 minutes

Cook Time: 2.5-4 hours (both methods)

Nutrition Info (Per Serving)

• Calories: 300 kcal
• Protein: 25g
• Fat: 20g
• Carbs: 0g
• Sodium: 1500mg

Note: Excludes optional vegetables.

Frequently Asked Questions

Can I use a different cut? Brisket’s best, but rump or round work—expect less tenderness.

How do I know it’s done? It’s ready when fork-tender.

Too salty? Soak pre-cured brisket for a few hours, or tweak the brine salt.

No pink curing salt? Skip it for gray meat, but it’s safer with it.

Storage? Fridge: 3-4 days; Freezer: 2-3 months.

Homemade Corned Beef Recipe

Prep: 30 min + 5-7 days curing | Cook: 2.5-4 hr | Serves: 8-10

Ingredients

• 1 whole beef brisket (4-5 pounds)
• 8 cups water
• 1 cup kosher salt
• 1/4 cup pink curing salt
• 1/2 cup sugar
• 2 tablespoons pickling spices
• 4 cloves garlic, smashed
• 2 bay leaves
• Water or broth (for cooking)
• Optional: 4 potatoes, 4 carrots, 1 small cabbage

Instructions

1. Simmer brine ingredients until dissolved; cool completely.
2. Cure brisket in brine, refrigerated, for 5-7 days, turning daily.
3. Rinse well under cold water.
4. Simmer in water or broth 2.5-4 hours; add veggies last 30-45 min if using.
5. Rest 15-20 min, slice against the grain.

Nutrition: 300 kcal, 25g protein, 20g fat, 0g carbs, 1500mg sodium

More Beefy Goodness

• Slow Cooker Beef Stew
• Grilled Steak with Chimichurri
• Beef & Broccoli Stir-Fry
• Classic Pot Roast

Pro Tips for Perfection

• Slice against the grain for melt-in-your-mouth texture.
• Soak pre-cured brisket to tame the salt.
• Check with a thermometer (145°F min), but focus on tenderness.
• Rest it—juices stay where they belong!

Let’s Hear From You!

Tried this corned beef? Drop your thoughts in the comments—did you go scratch or pre-cured? We’re all ears!

About the Author

AS from Fast Food Home As. Reach me at avfodatty55@gmail.com or follow on Pinterest: Fast Food Home As.

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Tags

corned beef, beef brisket, curing meat, St. Patrick's Day, homemade recipes, slow cooking, pickling spices, tender beef, Instant Pot, comfort food