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Corned Beef

Enjoy this yummy Corned Beef recipe on St. Patty's Day. This is best served with cabbage or check out our Ruben recipe to use the Corned Beef!

Prep Time

20 Minutes


10 Days

Cook Time

3 Hours


6 to 8


  • 1 Brisket Whole OR Brisket Flat OR Brisket Point
  • 2 Quarts of Water
  • 1 Cup of Kosher Salt
  • 1/2 Cup of Brown Sugar
  • 2 Tablespoons of Saltpeter
  • 1 Cinnamon Stick (Broken into several pieces) 
  • 1 Teaspoon of Mustard Seeds
  • 1 Teaspoon of Black Peppercorns
  • 8 Whole Cloves 


    Brining The Brisket

    1. 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.
    2. Cook over high heat until the salt and sugar have dissolved. 
    3. Remove from 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.
    4. Once it has cooled, place the brisket in a 2-gallon zip lock bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.
    5. Check daily to make sure the beef is completely submerged and stir the brine.

    Cooking The Brisket

    1. After 10 days, remove from the brine and rinse well under cool water.
    2. Place the brisket into a pot just large enough to hold the meat. 
    3. Add the meat, add the onion, carrot and celery and cover with water by 1 inch.
    4. 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 tender.
    5. Remove from the pot and thinly slice across the grain. 


    Source: All rights reserved to Food Network

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