Homemade Corned Beef with Cabbage
This recipe uses Brisket beef — specifically Brisket Flat (5-8 lbs).
Learn more about all Brisket cuts and cooking methods →
Prep
30 min
Cook
3.5 hrs
Total
7 days
Homemade corned beef is a revelation compared to store-bought. The brining process takes a week but requires almost zero effort — the payoff is tender, perfectly seasoned beef with a depth of flavor that's incomparable.
What Ingredients Do You Need?
- 5 lbs Brisket flat
- 1 gallon Water
- 1 cup Kosher salt
- 1/2 cup Brown sugar
- 2 tsp Pink curing salt (#1)
- 3 tbsp Pickling spices
- 4 Garlic cloves
- 3 Bay leaves
- 1 head Green cabbage, quartered
- 1.5 lbs Red potatoes
- 6 large Carrots
How Do You Make Homemade Corned Beef with Cabbage?
- 1
Make brine
Dissolve salt, sugar, and curing salt in water. Add spices, garlic, and bay leaves. Cool completely.
- 2
Brine
Submerge brisket in brine, refrigerate 5-7 days, flipping daily.
- 3
Rinse
Remove from brine, rinse well, and soak in fresh water for 1 hour to remove excess salt.
- 4
Simmer
Cover brisket with fresh water, add a tablespoon of pickling spices. Simmer gently for 3 hours until fork-tender.
- 5
Cook vegetables
Add potatoes and carrots in the last 30 minutes, cabbage in the last 15 minutes.
- 6
Slice and serve
Slice against the grain and serve with the vegetables and a good whole-grain mustard.
What Are the Pro Tips for This Recipe?
- 💡 Pink curing salt is what gives corned beef its signature color and flavor — don't skip it.
- 💡 5 days is minimum brining time; 7 days gives the best penetration.
