Homemade corned beef is a game-changer. Let this recipe be your guide to making perfectly succulent corned beef that can be used in sandwiches, corned beef hash, or sliced and served on its own.

Quick Info

⏱️ 15600 min • 🍽️ 6 servings • ⭐ 71%

Tags

[North American] • [Dairy-Free] • [Gluten-Free] • [Dinner] • [Meal] • [Difficulty] • [European] • [Halal]

Ingredients

• 2 quarts water
• 2 cups kosher salt
• 1 cup brown sugar
• 2 teaspoons pink curing salt
• 5 cloves garlic, crushed
• 1 2-inch piece of fresh ginger, sliced
• 1 cinnamon stick, broken into pieces
• 3 bay leaves, crumbled
• 1 tablespoon mustard seeds
• 1 tablespoon black peppercorns
• 8 whole allspice berries
• 12 whole juniper berries
• 8 whole cloves
• 2 pounds ice
• 5 pounds good-quality beef brisket, trimmed
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 2 large carrots, chopped
• 2 12-ounce bottles of ginger beer
• 2 12-ounce bottles of dark extra-stout beer
• 1½ pounds small red potatoes
• 9 carrots, halved crosswise
• 1 medium head green cabbage, quartered
• 1 5-pound corned beef brisket, thinly sliced

Instructions Preview

1. In a very large pot, combine the water, ko…
2. Once the brine is boiling, remove from the…
3. Place the brisket in a large plastic stora…

…and 6 more steps

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Recipe by: Matthew Johnson • From: Tasty