Corned Beef

Cooking corned beef from start to finish can be completed with this easy recipe. This classic corned beef dish can be cured and made at home if you want to really impress your family or guests. Make this corned beef recipe for a St Patricks Day celebration or any night of the week.



  • 5 pound beef brisket

For the Pickling Spice:

  • 2 tablespoon coriander seeds
  • 2 tablespoon allspice, whole
  • 2 tablespoon black peppercorns
  • 4 to 6 cinnamon sticks, broken into smaller pieces
  • 2 tablespoon mustard seeds
  • 2 tablespoon cloves whole
  • 4 to 6 bay leaves, crushed
  • 1 tablespoon ground ginger
  • 1 tablespoon crushed red pepper

For the Brine:

  • 1 gallon of water, approximately
  • 6 garlic cloves
  • 4 tablespoon pickling spice
  • ½ cup of sugar
  • 2 cups of salt
  • 1½ tablespoon pink curing salt

For Cooking:

  • brined brisket
  • 1 tablespoon neutral oil
  • 2 tablespoon pickling spice
  • 2 stalks celery, roughly cut into large chunks
  • 3 carrots, peeled and roughly cut into large chunks
  • 1 large yellow onion, peeled and cut in half
  • 1 - 12 oz ale or lager
  • 36 oz of water, or enough to fully cover the meat


  1. Combine the Pickling Spice mix ingredients in a container with a lid. Shake to combine completely.
  2. Make the Brine: Add the brine ingredients to the All-Clad D7 Stovetop Slow Cooker. Cook over high heat for roughly 1 minute or until the salt and sugar are dissolved.
  3. Remove from the heat and cool to room temperature. Pour the brine into a bowl or container large enough to fit the brisket. Place the container in the fridge for an hour or so until completely cooled down.
  4. After the brine has cooled, place the brisket in the container and weigh it down with a plate. Cover it and place it in the fridge to brine for 5 days. During this time turn the brisket every day and return to the fridge.
  5. When you are ready to cook, preheat the oven to 300°F.
  6. Remove the brisket from the brine and rinse thoroughly under cold water. It is important to rinse the brine off the meat entirely to ensure the curing salt has been completely removed. Pat dry.
  7. Over medium heat, heat 1 tablespoon of neutral oil in the D7 Stovetop Slow Cooker.
  8. Sear the brisket fat side down for 4-5 minutes until golden brown.
  9. Turn over and sear the other side of the meat for 4 minutes or until golden brown.
  10. Add the ale or lager, water, carrots, celery, onion, and pickling spice. Bring the mixture to a boil, reduce to low, cover, and place in the oven for 3-4 hours until fork tender.
  11. When done. Remove the brisket and put it onto a cutting board. Slice the meat against the grain.
  12. Serve with cabbage, potatoes, and some grain mustard.

Pro Tip:

You can buy premade pickling spice mixes if you prefer for this corned beef recipe. Additionally, it is imperative to rinse the pink curing salt from the brine off of the meat to ensure the sodium nitrate within the salt has been completely removed before cooking and consumption.


Chef Name

Chef Bio

To learn more about this chef, please visit their website at name of link

Connect with them on social name of link