Califonia Bountiful
Main Dish

How to brine your own corned beef

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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.

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