Corned Beef Brisket

Making your own corned beef is cheaper and tastier and often more tender than corned beef you can buy. Brisket tends to be a tough cut of meat and the brining and curing process helps to tenderize it.


  • 1 beef brisket, trimmed of fat
  • Water, as needed
  • 1 cup kosher salt
  • ½ cup brown sugar
  • 2 tablespoons sodium nitrite, or meat cure
  • 4 whole anise
  • 1 teaspoon peppercorns
  • 1 teaspoon mustard seeds
  • 1 cinnamon stick, broken
  • 8 whole cloves
  • 3 bay leaves
  • 6 allspice berries
  • 1 teaspoon fennel seeds
  • 2 pounds ice
  • 1 large onion, quartered
  • 4 large carrots, chopped
  • 3 celery stalks, chopped
  • 4 large potatoes
  1. Place the brisket in a stockpot. Cover with water and stir in the salt, sugar, nitrite, anise, peppercorns, mustard seeds, cinnamon stick, cloves, bay leaves, allspice berries, and fennel seeds. Set on high heat and stir frequently until the sugar and salt are dissolved. Remove the pan from the heat and add ice.

  2. Transfer the brine to 2-gallon sealable bag. Add the brisket to the bag, seal it, and place it inside another container. Place it in the refrigerator for 10 days. Stir the brine daily. After the brining period, remove the brisket from the brine and rinse.

  3. Place the brisket in a large Dutch oven. Add the onion, carrots, and celery around the brisket. Cover with water by 1". Place over high heat and bring to a boil.

  4. Place the pan over low heat, cover, and simmer for 4 hours. Add the potatoes and cook for 1 hour. Remove the meat from the liquid and slice it thinly against the grain. Serve while warm or cool.

Classic Corned Beef and Cabbage

Cabbage is often served with this dish. Once the corned beef is cooked, remove it and the vegetables from the pan and set aside to keep them warm. Increase the heat to high and add a head of cabbage that is cored and quartered. Cook for 10 minutes. Drain and serve.

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