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!

Homemade Corned Beef (no curing salt!)

Ingredients

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    • 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

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    • 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.