Description

Learn how easy it is to make your own Corned Beef Brisket from scratch. You start with a beef brisket that gets preserved in a brine with pickling spices and then can be cooked in 5 different ways. The result will be a flavorful, juicy, and super tender Corned Beef dinner! These ways also work perfectly to cook a pre-packaged corned beef.

Ingredients

Scale

Brine

Name: How to Make Corned Beef Brisket | 5 Ways
Prep time: PT-481598H1M26S
Cook time: 4 h
Total time: PT-481598H1M26S
Ingredients: 1 gallon water; 1 cup kosher salt; 2 tsp pink curing salt; 4 tbsp pickling spice blend; 2 garlic cloves, minced; ½ cup swerve brown sugar (use regular brown sugar if not eating low carb or on keto); 5 lb brisket; 1 tbsp pickling spice blend; 4 cups beef broth (only if cooking in Instant Pot, Slow Cooker, or Boiled on the Stove); 2 tbsp mustard seed; 1 tbsp whole allspice berries; 2 tsp coriander seeds; 2 tsp whole cloves; 1 tsp ground ginger; 1 tsp crushed red pepper flakes; 1 bay leaf, crumbled; 1 cinnamon stick

1 gallon water
1 cup kosher salt
2 tsp pink curing salt
4 tbsp pickling spice blend
2 garlic cloves, minced
½ cup swerve brown sugar (use regular brown sugar if not eating low carb or on keto)

Cooking the Brisket

5 lb brisket
1 tbsp pickling spice blend
4 cups beef broth (only if cooking in Instant Pot, Slow Cooker, or Boiled on the Stove)

Pickling Spice Blend

2 tbsp mustard seed
1 tbsp whole allspice berries
2 tsp coriander seeds
2 tsp whole cloves
1 tsp ground ginger
1 tsp crushed red pepper flakes
1 bay leaf, crumbled
1 cinnamon stick

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Instructions

To Make the Brine (Can Skip if Using Pre-Packaged Corned Beef)

In a large pot add all the brine ingredients, place on the stove, and bring to a boil. Once the brine has begun to boil remove from heat and let it cool to room temperature. Then place in the refrigerator until it’s completely chilled.
Place the brisket in a pot, or large flat container, then pour the chilled brine over the meat. You want the brine to completely cover the meat.
Put the meat back into the fridge for 7-10 days.
Rinse the corned beef before cooking.

5 Different Cooking Methods

OVEN-BAKED (For a 5lb brined corned beef brisket):

Preheat the oven to 350 degrees.
Place the corned beef into a large glass baking dish, or in a dutch oven.
Rub 1-2 pickling spice or Montreal steak seasoning over the meat.
Pour 4 cups of water or beef broth into the pan.
Cover with foil and bake for 3 ½ – 4 hours. Check periodically and add more liquid if needed to keep the brisket from drying out.
To crisp the top, remove the foil at the very end and broil for 3-5 minutes.
To cut, slice across the grain.

BOILED (For a 5lb brined corned beef brisket):

Place the corned beef in a large stockpot or in a dutch oven.
Rub 1-2 tablespoons of pickling spice or Montreal steak seasoning over the meat.
Pour 4 cups of water or beef broth into the pot.
Turn onto high heat and bring to a boil, then reduce heat to low and let simmer with the lid on. Cook for 3 ½ – 4 hours.
Add more liquid if needed to keep the brisket from drying out.
To cut, slice across the grain.

INSTANT POT (For a 5lb brined corned beef brisket):

Place the metal trivet in the bottom of the Instant Pot.
Add the corned beef to the pot, fat side up.
Rub 1-2 tbsp of pickling spice or Montreal steak seasoning over the meat.
Pour 4 cups of water or beef broth.
Place the lid on, lock it, and close the vent. Set on High Pressure for 90 minutes using a natural pressure release.
To cut, slice across the grain.

SLOW COOKER (For a 5lb brined corned beef brisket):

Place the corned beef in the slow cooker.
Rub 1-2 tbsp of pickling spice or Montreal steak seasoning over the meat.
Pour 4 cups of water or beef broth into the crockpot and place the lid on.
Turn onto low heat and cook for 8-10 hours. If you are in a hurry cook on high for 4-5 hours instead. But cooking on low is my recommendation.
To cut, slice across the grain.

PRESSURE COOKER (For a 5lb brined corned beef brisket):

Add the corned beef to the pressure cooker, fat side up.
RUB 1-2 tbsp of pickling spice or Montreal steak seasoning over the meat.
Pour 4 cups of water or beef broth.
Place the lid on and lock it. Set on High Pressure for 90 minutes.
After the timer goes off, turn off the pressure cooker and allow it to rest for 10 minutes while still sealed.
Remove the brisket and cover with foil until ready to serve.
To cut, slice across the grain.

Notes

The point cut brisket is the more tender cut.

Brining takes 7-10 days, so keep that in mind when preparing.

For a keto and low carb version, replace the brown sugar in the brine with Swerve Brown Sugar, or another low carb brown sugar replacement.

Rinse the corned beef after it’s been brined. Don’t worry it won’t rinse any of the flavors away.

High heat is no friend to corned beef. Cook slowly for the most tender corned beef.

Corned beef can be cooked in 5 ways: Baked, Boiled, in an Instant Pot, a Slow Cooker, and a Pressure Cooker.

Cook in the oven for a crispy coated corned beef.

Rest the corned beef for a few minutes before slicing.

Do not use a serrated knife, use a smooth sharp knife instead.

Cut against the grain, it will give you less stringy and more tender slices.

Corned beef isn’t the healthiest protein option, but when eaten occasionally it’s a great treat.

Pink Curing Salt is what gives the corned beef it’s vibrant pink color. But DO NOT think it’s the same as table salt. Pink curing salt can be toxic when ingested in large amounts. It’s dyed pink so that you don’t get the 2 different salts confused.

Potatoes, carrots, and cabbage are classic sides to be served with corned beef.

For a low carb option replace the potatoes with Jicama.

1.3 NET CARBS PER 6 OUNCES

Prep Time: Brine Time - 7 Days
Cook Time: 4 Hours
Category: Main Courses
Method: Baking