Corned Beef
Corned Beef is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Brine the meat: In a saucepan over high heat, heat the water, kosher salt, curing salt, brown sugar, and pickling spice, stirring until the salt is dissolved.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBrine the meat: In a saucepan over high heat, heat the water, kosher salt, curing salt, brown sugar, and pickling spice, stirring until the salt is dissolved.
Add the ice water.
Place the beef in a 2-gallon ziptop bag.
Place the bag in a stockpot and pour the brine into it, over the meat.
Seal the bag, squeezing as much air out of it as possible so the meat remains completely submerged.
Refrigerate the beef in the bag for 10 days.
Rinse the beef: Remove the beef from the brine; discard the brine.
Thoroughly rinse the beef under cold running water, removing all of the spices, and blot it dry on paper towels.
Season the beef with the rub: Combine all of the rub ingredients in a small bowl.
Spread the rub over the beef with your hands, covering all surfaces, and place the beef in a 2-gallon zip-top bag; seal the bag, squeezing out as much of the air as possible.
Place the bag on a baking dish and refrigerate for a week, turning the bag over once a day.
This is known as dry brining—you will notice each day that more liquid leaches from the beef.
Cook the beef: On the day you wish to serve the beef, place it in a large pot with all of the accumulated juices in the bag.
Add water as needed to cover the meat and bring to a boil over high heat.
Lower the heat to medium, cover the pot, and let the beef simmer for 3 hours, until fork tender but not falling apart.
Present the dish: Spoon the warm parsley sauce into a small bowl.
Drain the beef and transfer it to a cutting board.
Let it rest for 15 minutes and then slice it 1/2 inch thick, cutting lengthwise, against the grain.
Arrange the meat on a serving platter or individual plates; serve with the sauce on the side, along with your chosen side dishes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.