Making Homemade Corned Beef Is Easier Than You Think

Gather the ingredients. The Spruce / Nita West Rinse off the brisket and pat it dry. The Spruce / Nita West Trim off any excess fat from the meat, if you like. Set the brisket aside. The Spruce / Nita West In a medium pot, bring the sea salt, sugar, pink salt, half of the pickling spice, and 4 cups water to a boil. The Spruce / Nita West While it heats, mince 3 cloves of the garlic and add that to the pot. The Spruce / Nita West Once the mixture boils, reduce the heat to a simmer and stir the mixture until the salts and sugar fully dissolve. The Spruce / Nita West Transfer the mixture to a bowl or pot large enough to hold the brisket (but small enough to fit in the fridge) and add 12 cups of cold water. The Spruce / Nita West Let the mixture fully cool and then submerge the brisket in the brine. Use a plate or other kitchenware to weigh down the brisket, so it stays under the brine and then cover the vessel with plastic wrap. The Spruce / Nita West Chill and let the brisket cure in the brine for at least 5 days and up to 10 days. (You can check on it if you like, but there really isn't any reason to—just let it sit and have the brine work its magic on the beef. This is the "corning" part of corned beef.) The Spruce / Nita West When you're ready to cook it, lift the brisket out the brine (you can discard the brine) and rinse it thoroughly with cool running water. The Spruce / Nita West Put the brisket in a pot and cover it with water. Add the remaining pickling spice and bring to a boil. The Spruce / Nita West While the water comes to a boil, clean and trim the carrots and celery stalks and then add them to the pot. The Spruce / Nita West Peel and quarter the onion and mince the remaining clove of garlic and add both to the pot. The Spruce / Nita West After it boils, partially cover and reduce heat to maintain a steady simmer. Cook the brisket, more or less undisturbed until it is fully tender—you should be able to pierce the brisket with a fork very easily—between 3 and 4 hours. The Spruce / Nita West When the brisket is done, transfer it to a cutting board. You can cover it to keep warm while you finish other elements of the meal. The Spruce / Nita West When ready to eat, slice the corned beef against the grain (the short way across the brisket) and serve hot or warm. Enjoy! The Spruce / Nita West