Homemade Corned Beef (no curing salt!)

Grand View Beef
Servings

10

Cuisine

Irish

Category

Dinner

Our homemade corned beef brine skips the pink curing salt (sodium nitrites) for a more natural approach while still delivering incredible flavor. Ready in just 5 days, it’s the perfect way to enjoy a St. Patrick’s Day meal you can feel great about!

Ingredients

    HOMEMADE PICKLING SPICE (or buy pre-mixed spice at store)

    • 1 Tbsp black peppercorns
    • 1 Tbsp mustard seeds
    • 1 Tbsp coriander or cumin seeds
    • 1 Tbsp red pepper flakes
    • 1 Tbsp allspice berries
    • 1 Tbsp whole cloves

    BRINE

    • 3/4 gallon water
    • 1 cup kosher or pickling salt
    • 1/2 cup brown sugar (or preferred alternative)
    • 2 Tbsp pickling spice blend (save the rest for later)
    • 3 garlic cloves, crushed
    • 1 cinnamon stick
    • 1 bay leaf
    • 1/2 tsp ground ginger
    • Grand View Grass Fed Brisket (5-7 lbs)
    • Ice cubes

    Directions

    1. Prepare Pickling Spice: Mix all spice blend ingredients in a bowl and store in an airtight container.
    2. Make the Brine: In a large pot, bring water, salt, sugar, spices (except brisket and ice) to a boil. Remove from heat and cool completely.
    3. Brine the Brisket: Place brisket in a large pot or sealable bag (see note) with the cooled brine and ice cubes. Ensure it's fully submerged—using a plate as a weight helps. Refrigerate for 5–7 days, rotating daily.
    4. Rinse & Cook: After brining, rinse brisket thoroughly under cold water to remove excess spices. Follow your favorite corned beef and cabbage recipe to complete the meal.