Best 6 Corned Beef Brisket From Scratch Recipes

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Corned beef brisket is a classic dish that is perfect for a special occasion or a hearty family meal. This versatile cut of meat can be cooked in a variety of ways, but one of the most popular methods is braising. Braising involves cooking the brisket in a flavorful liquid over low heat for an extended period of time, resulting in tender, fall-apart meat. Whether you are a seasoned cook or a beginner, this article will provide you with all the information you need to make a delicious corned beef brisket from scratch. We'll cover everything from selecting the right cut of meat to choosing the perfect seasonings and cooking methods. So, let's get started on creating a mouthwatering corned beef brisket that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CORNED BEEF



Corned Beef image

For flavorful, tender meat, make Alton Brown's Corned Beef recipe from Good Eats on Food Network by beginning the salt-curing process 10 days ahead of cooking.

Provided by Alton Brown

Categories     main-dish

Time P10DT3h20m

Yield 6 to 8 servings

Number Of Ingredients 17

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Steps:

  • Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
  • After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

CORNED BEEF BRISKET - FROM SCRATCH



Corned Beef Brisket - from Scratch image

Plan ahead about a week ... you won't be sorry. This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won't care -- and it's healthier this way.

Provided by EdsGirlAngie

Categories     Meat

Time P7DT4h

Yield 6-8 serving(s)

Number Of Ingredients 16

1 (8 -10 lb) beef brisket
4 garlic cloves, peeled and cut in thirds
2 quarts water
1 cup kosher salt
1/2 cup white vinegar
4 tablespoons sugar
3 bay leaves
1 teaspoon peppercorn
1/2 teaspoon mustard seeds
1 pinch ground cloves
water, to come up 3/4 to side of brisket
1 teaspoon peppercorn
1/2 teaspoon mustard seeds
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
4 garlic cloves, sliced

Steps:

  • Combine all of the brine ingredients and bring to a boil, then cool.
  • In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
  • Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
  • After the 6 to 7 days, remove brisket from the brine and discard the brine.
  • Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
  • Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
  • Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!

HOMEMADE CORNED BEEF



Homemade Corned Beef image

Here's a recipe you've gotta plan for, but you don't need to do much work to get this deli-quality corned beef. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 12 servings.

Number Of Ingredients 11

1 gallon water
1-1/2 cups kosher salt
1/2 cup packed brown sugar
1/4 cup mixed pickling spices, divided
4 teaspoons pink curing salt #1
4 garlic cloves, minced
2 oven roasting bags
1 fresh beef brisket (4 to 5 pounds)
2 large carrots, chopped
2 medium onions, chopped
2 celery ribs, chopped

Steps:

  • In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.

Nutrition Facts : Calories 277 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1252mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein.

50-MINUTE CORNED BEEF BRISKET



50-Minute Corned Beef Brisket image

Quick and easy tender corned beef brisket done in the Instant Pot® - no need to cook it for hours the old-fashioned way!

Provided by Merle24

Categories     100+ Everyday Cooking Recipes

Time 9h20m

Yield 6

Number Of Ingredients 5

1 (3 pound) corned beef brisket with spice packet
1 tablespoon brown sugar
water
2 teaspoons pickling spice
2 teaspoons garlic powder

Steps:

  • Fill a covered container with enough water to immerse the corned beef. Add brown sugar and stir to dissolve. Remove corned beef from the packaging and rinse well to remove curing residue. Place into the water in the container; reserve spice packet. Add more water to cover if needed. Let soak, 8 hours to overnight.
  • Combine 1 1/2 cups water, spice packet, and pickling spice in a multi-functional pressure cooker (such as Instant Pot®). Place a rack insert in the pot.
  • Remove beef from the soaking liquid and season both sides with garlic powder. Place beef on the rack, fat-side up, cutting in half if necessary to fit. Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Transfer corned beef to a cutting board. Cover with aluminum foil and let rest for a few minutes before carving.

Nutrition Facts : Calories 262 calories, Carbohydrate 3.6 g, Cholesterol 97.3 mg, Fat 18.9 g, Fiber 0.1 g, Protein 18.2 g, SaturatedFat 6.3 g, Sodium 1129.1 mg, Sugar 2.4 g

HOMEMADE CORNED BEEF



Homemade Corned Beef image

"The reason to corn your own beef is flavor," said Michael Ruhlman, a chef and passionate advocate of the process. He wrote about it with Brian Polcyn in their book, "Charcuterie: The Craft of Salting, Smoking and Curing." "You can achieve tastes that aren't available in the mass produced versions," he said. Feel free to experiment with the "pickling spices" called for below - you can customize them, if you like, from a base of coriander seeds, black peppercorns and garlic - but please do not omit the curing salt, which gives the meat immense flavor in addition to a reddish hue. (It's perfectly safe, Mr. Ruhlman exhorts: "It's not a chemical additive. Most of the nitrates we eat come in vegetables!") Finally, if you want a traditional boiled dinner, slide quartered cabbage and some peeled carrots into the braise for the final hour or so of cooking. Or use the meat for Irish tacos.

Provided by Sam Sifton

Categories     project, main course

Time P5DT3h

Yield 8 to 12 servings

Number Of Ingredients 8

2 cups coarse kosher salt
1/2 cup sugar
5 garlic cloves, smashed
5 tablespoons pickling spices
1 tablespoon plus 1 teaspoon pink curing salt (sodium nitrite)
1 4- to 5-pound beef brisket
2 bottles of good beer
2 bottles of good ginger beer

Steps:

  • Brine the brisket: In a medium pot set over high heat, combine about a gallon of water, the salt, the sugar, the garlic, 3 tablespoons pickling spices and the pink curing salt. Stir mixture as it heats until sugar and salt are dissolved, about 1 minute. Transfer liquid to a container large enough for the brine and the brisket, then refrigerate until liquid is cool.
  • Place brisket in the cooled liquid and weigh the meat down with a plate so it is submerged. Cover container and place in the refrigerator for 5 days, or up to 7 days, turning every day or so.
  • To cook brisket, remove it from the brine and rinse under cool water. Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so. Add remaining 2 tablespoons pickling spices. Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.
  • Keep warm until serving, or let cool in the liquid and reheat when ready to eat, up to three or four days. Slice thinly and serve on sandwiches, in Irish tacos (see recipe) or with carrots and cabbage simmered until tender in the cooking liquid.

O'KEE'S HEALTHY GRAY CORNED BEEF BRISKET FROM SCRATCH



O'Kee's Healthy Gray Corned Beef Brisket from Scratch image

Plan 2 weeks for prep! 'Gray Corned Beef' omits the meat pinking saltpeter, which isn't the traditional preparation method anyway; this version will taste 'beefier.' The result is far less salty than commercially-prepared corned beef, and you can have fun creating your own pickling spices to create a complex flavor. While the color might not appeal to you, having corned beef without nitrates will. Serve with oatmeal Irish soda bread and stone-ground mustard.

Provided by Dana Kee

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time P7DT4h15m

Yield 18

Number Of Ingredients 21

8 cups water
1 ¼ cups kosher salt
2 tablespoons white sugar
1 cinnamon stick, broken into pieces
12 whole juniper berries
8 whole cloves
8 whole allspice berries
1 teaspoon mustard seeds
1 teaspoon black peppercorns
½ teaspoon ground ginger
2 bay leaves, crumbled
1 (6 pound) beef brisket, or larger, as desired
water to cover
1 teaspoon sea salt
2 pounds celery root (celeriac), peeled and cut into cubes
2 pounds red potatoes, cut into cubes
1 pound rutabagas, peeled and cut into cubes
4 carrots - peeled, halved lengthwise, and cut into 1/2-inch strips
4 parsnips - peeled, halved lengthwise, and cut into 1/2-inch strips
2 onions, sliced
1 head cabbage, cut into eighths

Steps:

  • Bring 8 cups water to a boil in a pot. Stir salt and sugar into boiling water until dissolved; remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves.
  • Let brine cool to room temperature, at least 1 hour.
  • Place brisket in a large ceramic or glass dish deep enough to keep brisket submerged in brine. Pour brine over brisket. Place something atop the brisket to weigh it down and keep it submerged in liquid. Cover dish tightly with plastic wrap.
  • Brine brisket in refrigerator, checking brine level every day, for 7 to 10 days.
  • Remove brisket from brine and rinse under cool running water. Discard brine.
  • Place brisket in a large slow cooker crock; add enough cool water to cover brisket by several inches and season with sea salt.
  • Cook on High for 2 hours; add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Cooking on Low until the vegetables are softened and the brisket is hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Remove brisket to a cutting board and cover tightly with aluminum foil.
  • Arrange cabbage wedges into the slow cooker; continue cooking until all vegetables are tender, 20 to 30 minutes.
  • Slice corned beef into thin slices and serve with the vegetables.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 28.9 g, Cholesterol 61.5 mg, Fat 13.6 g, Fiber 6.8 g, Protein 21.3 g, SaturatedFat 5.1 g, Sodium 6559.2 mg, Sugar 9 g

Tips:

  • Choose the right cut of beef. Brisket is the traditional cut of beef for corned beef, but you can also use chuck roast or rump roast. Brisket is a tougher cut of meat, but it also has more flavor. If you're using a chuck roast or rump roast, you'll need to cook it for a longer period of time.
  • Cure the beef properly. The curing process helps to tenderize the beef and gives it its characteristic flavor. You can cure the beef yourself using a mixture of salt, sugar, and spices, or you can buy pre-cured corned beef.
  • Cook the beef slowly. Corned beef is a tough cut of meat, so it needs to be cooked slowly and gently. The best way to do this is to braise the beef in a pot of liquid.
  • Add vegetables to the pot. Vegetables like carrots, potatoes, and onions add flavor and nutrition to the corned beef. You can also add other vegetables, such as cabbage or turnips.
  • Serve the corned beef with your favorite sides. Corned beef is traditionally served with boiled potatoes, cabbage, and carrots. You can also serve it with other sides, such as mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

Corned beef is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great meal for a special occasion, or it can be a simple weeknight dinner. With a little planning, you can easily make corned beef from scratch. So next time you're looking for a hearty and flavorful meal, give corned beef a try.

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