Homemade Corned Beef

Corned Beef
  • Servings: 6
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 6 cups water
  • 2 cups lager beer
  • 1 1/2 cups kosher salt (if using Morton's then reduce to 1 cup)
  • 1 cup light brown sugar
  • 1 1/2 tablespoons Insta-Cure No. 1 (optional)
  • 1/4 cup pickling spices
  • 1 6 to 8 pound brisket, trimmed, leaving some external fat


1. Pour water and beer into a large bowl, crock or plastic storage tub. Stir in salt and continue to stir until dissolved. Stir in sugar until dissolved then stir in optional Insta-Cure No. 1 (if desired). Stir in the pickling spice. Submerge meat in the solution and weight down with a plate. Refrigerate for 4 days then remove beef, stir brine and add back beef. Refrigerate another 4 days. Remove brisket and wash the outside. Cover and store until ready for use, up to 2 days.

Note: Since corned beef is readily available in the market, why make your own? The answer is, yours will taste better. The recipe below is the old fashioned way of making corned beef and does not involve pumping or using phosphates commonly used to produce commercial corned beef. My recipe does not use Sodium Nitrite, which must be ordered via mail order, and I don't think it imparts flavor. The only drawback is that your corned beef will be gray, not pink. If you do desire the pink color then use 1 1/2 tablespoons Insta-Cure No. 1. It can be purchased at The Sausage Maker. Call 888-490-6212 or visit

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