Print this recipe

How to brine your own corned beef

Recipe by:


  • 6 cups cold water
  • 1/4 cup salt
  • 4 tsp. minced garlic
  • 1 tbsp. saltpeter dissolved in 1/2 cup warm water (optional, see note)
  • 1 tbsp. brown sugar
  • 2 tsp. ground ginger
  • 1 tsp. black pepper
  • 1 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 1/4 tsp. paprika
  • 2 bay leaves
  • 1 (8- to 10-lb.) beef brisket


Combine all brining ingredients and pour over brisket. Turn brisket once a day as it sits in the refrigerator for 1 to 2 weeks. To cook, drain brisket. Simmer in a pot full of water for 1 hour; discard water. Refill pot with water and cook for another 3 hours. Slice against the grain; otherwise your brisket will be stringy and hard to cut. Serve with horseradish sauce.

Note: Saltpeter helps preserve the color of the meat. A substitute, which is available at most grocery stores, is Morton Tender Quick.

Califonia Bountiful