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Homemade Corned Beef

User Rating 5 Star Rating (2 Reviews)


Homemade Corned Beef Dinner

Homemade Corned Beef Dinner ------ Large Photo of the Homemade Corned Beef

Diana Rattray
Make your own corned beef with spices and an easy brine, and skip the preservatives! Here's a delicious homemade corned beef recipe, along with instructions for the corned beef and cabbage dinner. Start the corned beef with a fresh brisket about 7 days before you plan to make your dinner.
Large Photo of the Homemade Corned Beef


  • 10 cups water
  • 1 1/2 cups kosher salt
  • 1 cup granulated sugar
  • 2 tablespoons dry mustard
  • 3 tablespoons pickling spices
  • 3 cloves garlic, minced
  • 1 fresh beef brisket, 7 to 9 pounds
  • .
  • Corned Beef and Cabbage
  • 3 ribs celery, cut in 2-inch pieces
  • 2 large onions, cut in wedges
  • 2 cloves garlic, minced
  • 6 medium red potatoes, halved
  • 5 carrots, cut into thirds
  • 2 small rutabagas or 1 medium rutabaga, cut in 2-inch chunks
  • 1 head of cabbage, cut in 6 or 8 wedges


Combine water, salt, sugar, mustard, spices, and 3 cloves minced garlic in an 8-quart nonreactive stock pot. Bring to a boil over high heat. Remove from heat and set aside to cool. When liquids have cooled, trim the corned beef of excess fat and put into the liquid. You may need to transfer the liquids and corned beef to a larger container or bowl, just make sure it is nonreactive. If necessary, add more cold water to cover the beef. Using a heavy pottery bowl or a few small bowls, weigh the corned beef down so it will stay submerged in the water. Cover the pan and refrigerate for 5 to 7 days in the refrigerator. Take out once a day to stir lightly, and turn the beef as needed.

Photo: Beef Brisket in Brine

On the 6th or 7th day, remove the beef from the brine and rinse well with cold water. Place in a large (8-quart or larger) pot. Cover with cold water and add the celery, onions, and 2 cloves minced garlic. Bring to a boil; skim off any scum which develops on the surface. Reduce heat to medium-low; cover and simmer for 2 1/2 hours.

Uncover the pot and add the potatoes, carrots, rutabaga or turnip, and cabbage. An 8-quart pot should be large enough, but if you don't have room for all of the vegetables, bring another pot of water to a boil and add a 1 tablespoon of salt; add the cabbage or other vegetables which wouldn't fit.

Cover the large pot and cook until meat and vegetables are tender, about 1 hour longer. If cooking some vegetables in another pot, cook just until tender and keep warm.
Serves 6 to 8.

More Corned Beef Recipes
Corned Beef and Cabbage
Glazed Corned Beef Dinner Recipe
Crockpot Corned Beef With Brown Sugar
Spiced Corned Beef with Cider
Corned Beef, Home-Cured
Corned Beef Bake
Corned Beef Dinner With Vegetables
Crockpot Corned Beef and Cabbage Recipe

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews

Reviews for this section have been closed.

 5 out of 5
Best Corned Beef Ever!, Member Mlle.Minerva

This recipe is fantastic. The brining process made me nervous at first, but it is worth it. Very tender beef, excellent flavor. As a former competitive Irish dancer, I have had my share of corned beef, and this is the best so far!

4 out of 4 people found this helpful.

See all 2 reviews

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