Brine Brisket

☘️ Autumn’s Harvest Farm

Homemade Corned Beef

Using Our 3 lb Grass-Fed & Finished Beef Brisket

Because this brisket needs a full 7-day cure, you’ll want to plan ahead!

🧂 Classic Store-Bought Style Brine

• 1 gallon cold water
• 1 3lb Beef Brisket
• 1 cup kosher salt
• ½ cup brown sugar
• 1 level teaspoon pink curing salt #1 (Prague Powder #1)
• 2 Tbsp pickling spice
• 1 Tbsp black peppercorns
• 1 Tbsp mustard seeds
• 1 tsp coriander seeds
• 4–5 garlic cloves, smashed
• 2 bay leaves
• Optional: ¼ tsp ground cloves (adds that traditional deli note)

⚠️ The pink curing salt is what gives corned beef its rosy color and signature flavor.

🥣 Step 1: Make the Brine

1. In a pot, heat:
• 2 cups of the water
• Salt
• Brown sugar
• Pink curing salt
• All spices
2. Stir until fully dissolved.
3. Remove from heat and add the remaining cold water.
4. Chill completely.
   Brine must be cold before adding meat.

🥩 Step 2: What to Brine It In

Use a non-reactive container:

✔️ Large glass container
✔️ Food-grade plastic container with lid
✔️ Ceramic crock (a crockpot insert will work)
✔️ 2–gallon zip-top freezer bag placed inside a bowl
✔️ Stainless steel pot

🚫 Do NOT use aluminum or reactive metal.

The brisket must be fully submerged.
If needed, place a small plate or clean weight on top to keep it under the brine.

❄️ Step 3: Cure

• Refrigerate for 7 full days
• Flip the brisket once daily

That full week is what creates deep, classic corned beef flavor.

💦 Step 4: Rinse & Soak

After curing:

1. Remove brisket from brine.
2. Rinse under cold water.
3. Soak in fresh cold water for 1 hour.
4. Change water once during soaking.

This step keeps it from being overly salty.

🍲 Step 5: Cook (Low & Slow for Deli Texture)

1. Place brisket in large pot.
2. Cover with fresh water.
3. Add 1 Tbsp pickling spice.
4. Bring to a boil.
5. Immediately reduce to a very gentle simmer.

Simmer for 3 hours (for a 3 lb brisket)
Cook until fork-tender.

Do not aggressively boil — gentle simmer keeps it tender.

Optional Vegetables

During the last 30 minutes, add:

• Cabbage wedges
• Carrots
• Potatoes

🔪 Slice Like the Deli

• Rest 15 minutes before slicing
• Slice thin
• Always slice against the grain

For ultra deli-style texture:

• Chill overnight after cooking
• Slice cold the next day

Want That Extra Store-Bought Finish?

After cooking:

1. Brush top lightly with mustard and a sprinkle of brown sugar.
2. Broil 3–4 minutes for a slight crust.