Ingredients
2 cups coarse kosher salt
½ cup sugar
5 smashed garlic cloves
5 tablespoons pickling spices
1 tablespoon plus 1 teaspoon pink curing salt (sodium nitrite)
4– to 5-pound (1.8 to 2.3 kg) beef brisket
2 bottles of beer
2 bottles of ginger beer
Instructions
1. Heat about a gallon (3.8 liters) of water with kosher salt, sugar, garlic, 3 tablespoons pickling spices, and pink curing salt until dissolved.
2. Cool the brine in the refrigerator.
3. Submerge the brisket in the cooled brine, weight it down, cover, and refrigerate for 5 to 7 days, turning the meat daily.
4. After curing, rinse the brisket under cool water to remove excess salt.
5. Place the brisket in a pot, cover with beer and ginger beer, and add remaining pickling spices.
6. Bring to a boil, then cover and simmer gently for about 3 hours until tender. Add more water if needed.
7. Optional: Add quartered cabbage and peeled carrots during the last hour of cooking.
8. Slice the corned beef thinly to serve alongside root vegetables or use in sandwiches.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Do not skip the curing salt as it ensures the classic color and flavor.
🥕 Keeping the brine refrigerated is crucial for safety and effective curing.
🍽️ Cook slowly for tender meat; a slow cooker can help maintain low temperatures.
- Prep Time: 30 minutes
- Curing Time: 5 to 7 days
- Cook Time: 3 hours
- Category: Main Course
- Method: Braised
- Cuisine: Irish
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 75mg