Homemade Corned Beef (no curing salt!)
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Irish
Author:
Grand View Beef
Servings
10
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)
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1 Tbsp black peppercorns
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1 Tbsp mustard seeds
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1 Tbsp coriander or cumin seeds
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1 Tbsp red pepper flakes
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1 Tbsp allspice berries
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1 Tbsp whole cloves
BRINE
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3/4 gallon water
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1 cup kosher or pickling salt
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1/2 cup brown sugar (or preferred alternative)
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2 Tbsp pickling spice blend (save the rest for later)
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3 garlic cloves, crushed
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1 cinnamon stick
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1 bay leaf
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1/2 tsp ground ginger
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Grand View Grass Fed Brisket (5-7 lbs)
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Ice cubes
Directions
Prepare Pickling Spice: Mix all spice blend ingredients in a bowl and store in an airtight container.
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.
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.
- 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.
Recipe Note
Brining the brisket: A large glass, stainless steel, or ceramic pot works best, but you can use a large, food-safe sealable plastic bag if preferred.
*Pink curing salt is a traditional ingredient used in corned beef that gives it a pink hue and prevents the growth of bacteria, extending the shelf life of the meat. We omit pink curing salt as it contains sodium nitrites which many people try to avoid in their diets. Because we know how this meat was raised, stored, and prepared we do not need to worry about extending the shelf life and can therefore omit the curing salt. If you want to achieve the pink coloring naturally, some say you can add a beet or two to the boiling water when it comes time to cook the roast.