Have a question? Call us!
USA - (888) 677-3322
(303) 297-1833

Corned Beef

Yields: 1-5 lb. corned beef
Make this recipe how many times?
Savory Spice Shop Ingredients
Salt Kosher $3.75
Salt, Curing 1 oz bag $1.05
Coriander Seeds, Whole 1 oz bag $1.05
Pickling Spice (Salt-Free) 2 oz bag $3.25

Ingredients:

  • 2 quarts quarts water
  • 1 cup Kosher salt
  • 1/2 cup brown sugar
  • 1 tsp. curing salt*
  • 2 Tbsp. coriander seeds
  • 3 Tbsp. Pickling Spice
  • 2 lbs. ice
  • 1-5 lb. beef brisket, trimmed
  • 1 small onion, quartered
  • 1 large carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped

Notes:

*Many recipes will call for saltpeter instead of curing salt. Saltpeter is Potassium Nitrate, which is hard to find these days. You can use our curing salt (Sodium Nitrite) instead; just use a level tsp. per 5 lbs. of meat. This will be significantly less than if you were to use saltpeter. Remember to NEVER taste curing salt straight!

Directions:

Place water in a large 6 to 8 quart stockpot along with salt, sugar, curing salt, coriander seeds and Pickling Spice. Simmer over high heat until salt and sugar dissolve. Remove from heat and add ice. Stir until ice melts. If necessary, place brine in refrigerator until it reaches a temperature of 45 degrees F. Once brine has cooled, place brisket in a 2-gallon zip top bag and add brine. Seal and lay flat inside a container. Cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove brisket from brine and rinse well under cool water. Place brisket in a pot just large enough to hold the meat. Add onion, carrot and celery and cover with water by 1 inch. Set over high heat and bring to a boil. Reduce heat to low, cover and gently simmer for 2½ to 3 hours, or until the meat is fork tender. Remove from pot and slice thinly across the grain.

Serving Suggestions:

Serve with cabbage and potatoes or use in Rueben sandwiches.

Yields:

1-5 lb. corned beef

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Corned Beef

“I was really happy with my recent order. Not only was I happy to find a place to buy dried curry leaves online, I also purchased some other spices, and I was really pleased with the way they were packaged and shipped. Just wanted to say thanks!”

-Laura V. of Alexandria, VA

Corned Beef


Yields: 1-5 lb. corned beef

Ingredients:

  • 2 quarts quarts water
  • 1 cup Kosher salt
  • 1/2 cup brown sugar
  • 1 tsp. curing salt*
  • 2 Tbsp. coriander seeds
  • 3 Tbsp. Pickling Spice
  • 2 lbs. ice
  • 1-5 lb. beef brisket, trimmed
  • 1 small onion, quartered
  • 1 large carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped

Notes:

*Many recipes will call for saltpeter instead of curing salt. Saltpeter is Potassium Nitrate, which is hard to find these days. You can use our curing salt (Sodium Nitrite) instead; just use a level tsp. per 5 lbs. of meat. This will be significantly less than if you were to use saltpeter. Remember to NEVER taste curing salt straight!

Directions:

Place water in a large 6 to 8 quart stockpot along with salt, sugar, curing salt, coriander seeds and Pickling Spice. Simmer over high heat until salt and sugar dissolve. Remove from heat and add ice. Stir until ice melts. If necessary, place brine in refrigerator until it reaches a temperature of 45 degrees F. Once brine has cooled, place brisket in a 2-gallon zip top bag and add brine. Seal and lay flat inside a container. Cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove brisket from brine and rinse well under cool water. Place brisket in a pot just large enough to hold the meat. Add onion, carrot and celery and cover with water by 1 inch. Set over high heat and bring to a boil. Reduce heat to low, cover and gently simmer for 2½ to 3 hours, or until the meat is fork tender. Remove from pot and slice thinly across the grain.

Serving Suggestions:

Serve with cabbage and potatoes or use in Rueben sandwiches.

Yields:

1-5 lb. corned beef

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.