While this corned beef recipe is simple to make, planning is key. You’ll need to clear some space in your refrigerator and get organized at least a week before you plan to eat it. Curing the meat takes about five days and is a crucial first step—corned beef is named for the large grains or “corns” of salt that were traditionally used in the curing process. We opt for a small amount of pink curing salt, which gives the interior of the cooked beef an appetizing rosy hue. A host of pickling spices go into our curing mix, too, plus a can of Guinness, which adds some richness and a refreshing touch of bitterness. If necessary, a gluten- or alcohol-free beer can stand in for the Irish stout.
After curing, you'll simmer the corned beef brisket with more of that spice mixture for about 45 minutes per pound. Serve it on St. Patrick’s Day with halved or quartered red-skinned potatoes, wedges of green cabbage, and large chunks of carrot (just drop the veg into the cooking liquid about 40 minutes before the beef is done) for what’s known in New England as a Boiled Dinner. For more guidance, check out this video.
If you have leftovers and aren’t feeling like a sandwich on rye or a classic corned beef hash, try chopping the meat and using it in egg rolls (it works surprisingly well!) or drape slices atop a Reuben sandwich–inspired Dutch baby (simply swap the pastrami for the corned beef).
Editor’s note: This recipe was originally published March 14, 2017.
Recipe information
Yield
6–8 servings
Ingredients
Pickling Spice
5
1
1
10
8
3
2
2
1
1
1
Brine and Brisket
1
½
5
2½
1
Preparation
Pickling Spice
Step 1
Toast chiles, ginger, cinnamon stick, cardamom, bay leaves, peppercorns, coriander seeds, mustard seeds, allspice berries, juniper berries, and cloves in a large dry skillet over medium heat, shaking pan occasionally, until spices start to jump in pan and are fragrant, 3–5 minutes (don’t let them burn). Transfer to a mortar and pestle and coarsely crush about 1 minute (or crush with a knife).
Brine and Brisket
Step 2
Whisk Guinness, brown sugar, curing salt, 2½ cups kosher salt, and 1 gallon water in a large pot or container (at least 8 quarts) until sugar and salts are dissolved. Scoop out ½ cup pickling spice and set aside in a small bowl or jar (you won’t need it again until it’s time to cook the corned beef). Add remaining spice mixture and brisket to brine and weigh down with a plate to keep it submerged (it’s okay if brisket needs to be crammed into the container, just don’t fold it; you can also cut it in half if you can’t find a large enough container). Cover with plastic wrap or a lid and chill, flipping meat once a day, 5–6 days.
Step 3
Bring a large pot of lightly salted water to a simmer. Remove brisket from brine and rinse thoroughly under cold water; discard brine. Add brisket to simmering water along with reserved ½ cup spice mixture and cook, covered, until corned beef is fork-tender and easily shreds with the grain, 4–4½ hours.
Step 4
Slice corned beef against the grain and serve.
Do Ahead: Corned beef can be cooked 1 week ahead; cover with plastic and chill.
Leave a Review
Reviews (30)
Back to TopCook this every year for St. Patty's Day! Great recipe. Typically get a 10# full brisket and save some for Ruebens later in the week with some home-made rye bread. In my area, none of the fancier grocery stores carry curing salt, but I am able to get it Academy Sports. If you're having trouble locating and don't want to buy online, look at hunting supply stores.
Meck
Knoxville, TN
3/17/2024
Good recipe. Needed to simmer longer. Came out a little on the chewy side. 4.5-5hrs next time.
Dylan
West Virginia
3/24/2023
Corned beef is so tantalising and delicious. The method used to arrive at this wonderful product is so easy to follow and the condiments can be easily accessible. I am yet to try it and I seriously believe that I will get it right.
Bernadine N. Okoro
Nigeria
5/9/2022
For all the people that don't read the whole article: Editor’s note: This recipe was originally published March 14, 2017.
Ryan K.
California
3/16/2022
The first thing you say is that you have to start a week ahead, but that means ready next Tuesday, days after St patrick's Day. Not very sharp planning on this one, I'm afraid.
Paige
Chicago
3/15/2022
As has been mentioned, this recipe would have been ideal to have a week ago. All that being said I can’t wait to try it as I make corned beef at least 5-6 times a year.
Scott
San Juan Bautista, Ca
3/15/2022
You said you were not doing beef recipes. Are you not woke anymore?
Pete
naples fl
3/15/2022