Traditional Corned Beef Recipe
Mar 11, 2026
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St Patty’s Day is almost here! With its melt-in-your-mouth tenderness, savory spices, and hearty vegetables, traditional corned beef has become a beloved staple in many homes, especially around this holiday.
As the beef gently cooks, it absorbs the rich flavors of garlic, bay leaves, and peppercorns, creating a dish that’s both simple and deeply satisfying. Whether you’re preparing it for a festive gathering or just craving a warm, comforting dinner, this corned beef recipe delivers a timeless flavor.
Ingredients
- Beef Brisket
- Brown sugar
- Pickling spice
- Salt
- Onion
- Carrot
- Garlic cloves
- Potato
- Bay leaf
Instructions
1. Combine all ingredients except for beef brisket in a pot over medium-high heat.
2. Cook until salt & sugar has dissolved. Remove from heat & let cool to room temperature. Once the mixture has cooled place in refrigerator to chill.
3. Place the brisket in a resealable plastic bag and add the brine. Place the bag in a container and store in the refrigerator for 6-7 days.
4. Preheat oven to 300° F.
5. Remove the brisket from the brine and rinse with cold water.
6. Place the brisket, onion, garlic, bay leaves & spices in a large pot and cover with water.
7. Bring to a boil and then reduce to a simmer. Cover with a lid and place in oven. Cook at 300 degrees for 3-4 hours.
8. Remove the meat and cover it with foil to keep warm. Add the cabbage, carrots & potatoes to the pot; place over medium-high heat and bring to a boil.
9. Reduce to a simmer and cook until vegetables are tender, about 20 minutes.
10. Slice the corned beef against the grain. Serve with vegetables & broth.
The Most Amazing Corned Beef Recipe
Ingredients
Brine
- 5 lb beef brisket
- 2 cups kosher salt
- 5 tsp pink curing salt
- 3 tbsp pickling spice
- 1 cup brown sugar
- 1 gallon water
Cooked Corned Beef
- 5 lbs cured beef brisket
- 1 large onion quartered
- 2 large carrot cut into thirds
- 10 cloves garlic peeled (look for Garden Cut brand)
- 1 medium cabbage cut into 6 wedges
- 8 red potato halved
- 2 bay leaf
- 1 tbsp pickling spice
Instructions
- Combine all ingredients except for beef brisket in a pot over medium-high heat. Cook until salt & sugar has dissolved. Remove from heat & let cool to room temperature. Once the mixture has cooled place in refrigerator to chill.
- Place the brisket in a resealable plastic bag and add the brine. Place the bag in a container and store in the refrigerator for 6-7 days.
- Preheat oven to 300° F. Remove the brisket from the brine and rinse with cold water. Place the brisket, onion, garlic, bay leaves & spices in a large pot and cover with water. Bring to a boil and then reduce to a simmer. Cover with a lid and place in oven. Cook at 300 degrees for 3-4 hours.
- Remove the meat and cover it with foil to keep warm. Add the cabbage, carrots & potatoes to the pot; place over medium-high heat and bring to a boil. Reduce to a simmer and cook until vegetables are tender, about 20 minutes.
- Slice the corned beef against the grain. Serve with vegetables & broth.
Nutrition information is automatically calculated, so should only be used as an approximation.
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