Corned Beef Brine

Feb 22, 2025
Brisket sitting in brine for corned beef

A classic, flavorful brine transforms brisket into tender, homemade corned beef. This slow-curing process results in deeply seasoned meat perfect for slicing, braising, or slow-cooking. Be prepared- this curing process on average takes 10-14 days. A thinner cut of meat may take a little less, but for the average sized brisket it will tak e that long for the cure to reach the center of the meat.  I've linked the ingredients below with our favorite brands if you're in need of something you don't already have.


Ingredients

6 cups (1.4 liters) water
¾ cup (135 grams) kosher salt
¾ cup (150 grams) sugar
1 scant teaspoon (5 grams) Insta Cure #1 (Use with caution; do not exceed recommended amount)
1 tablespoon (9 grams) black peppercorns
2 teaspoons (5 grams) mustard seeds
2 teaspoons (5 grams) celery seeds
1 teaspoon (2 grams) caraway seeds
4 garlic cloves, smashed
4 bay leaves
4-pound (1.8 kg) brisket


Instructions

In a large pot, combine the water, kosher salt, sugar, Insta Cure #1, black peppercorns, mustard seeds, celery seeds, caraway seeds, garlic cloves, and bay leaves. Heat over medium until the salt and sugar dissolve completely. Remove from heat and allow the brine to cool to room temperature.

Place the brisket in a large, non-reactive container or brining bag. Pour the cooled brine over the brisket, ensuring the meat is fully submerged. Use a plate or weight to keep the brisket submerged if necessary.

Cover and refrigerate for 10–14 days, turning the brisket once every few days to ensure even curing.

Once cured, rinse the brisket well under cold water before cooking.

 

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