Homemade Corned Beef Recipe



  2. *The water needs to completely cover the meat during the brine process, so the exact amount of water required will depend on the size of your brisket and the size of your brining container. Adjust the salt if you use less water (the general rule of thumb is 1 cup of coarse salt per 2 quarts of water).
  3. Place the water, salt, prague powder, sugar, garlic, and all the herbs and spices in a stockpot and bring to a simmer. Stir until the salt is completely dissolved, then set aside to cool.
  4. Put the brisket in a large non-reactive container and pour the cooled brine over the top. The brine should cover the meat completely. If the brisket wants to float to the top, weigh it down with a plate. (I use these large food-grade plastic tubs with lids for brining.)
  5. Let the brisket brine in the refrigerator for 5 to 10 days. The longer it sits, the saltier it will be. If you are in a hurry, you can brine for a shorter amount of time, although the finished product might not be as flavorful.
  7. Thoroughly rinse the corned beef with cool water– this will prevent the finished product from being too salty.
  8. Arrange the onion wedges and garlic in the bottom of a slow cooker, then place the corned beef on top, fat side up.
  9. Add the mustard seeds, bay leaves, allspice, pepper, salt, and beer. Fill the slow cooker with hot water until the beef is almost completely covered. (As it cooks it will sink down a bit.)
  10. Cook on low for 5 hours, then add the carrots and potatoes. Cook for another 2 to 3 hours, or until tender.
  11. Thinly slice the corned beef across the grain and serve with the carrots, potatoes, grainy mustard, and cabbage, if desired.