RECIPE: Corned Beef

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Water 1 gallon

Kosher Salt 2 +2/3 cup

Sugar 2/3 cup

Pink Curing Salt 2oz  (also called Prague Powder #1, sodium nitrate)

Garlic 4 smashed cloves

Pickling Spice 2/3 cup

Ice 3.5 lbs

Beef Brisket 10lbs


Solution Prep:

Mix water, salt, sugar, curing salt, garlic, and pickling spice in a pot and bring to a boil then reduce heat and simmer for 15 minutes

Remove solution from heat and poor over ice. A 5 gallon, food grade plastic bucket works great to hold the solution and beef.


Beef Prep:

Split a whole brisket in half by separating the ‘flat’ portion from the bigger fattier round portion.

Score the fat cap to ensure even penetration of the brine. Drop the beef into the solution and store in a refrigerator. Flats take about 5 days to pickle, while the bigger rounds take about 7 days.



Remove the beef from the solution.  Place in a pot with almost enough water to cover the meat.  Add in 1 can/bottle of your favorite dark or malty beer (Scottish ales, brown ales, stouts and porters work great) along with 2 tablespoons of pickling spice.  Simmer for 4 to 6 hours until the beef is tender and pulls apart when a fork is gently twisted in it.  Remove from heat and let cool.  Slice against the grain for sandwiches, or cut in larger pieces and sear it on a grill or in a saute pan as a main course.


Courtesy of Chef Nick Carter Black Swan Brewpub’s Executive Chef Emeritus

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