Corned Beef Recipe




Yield 4 to 6


For The Brine

To Complete The Recipe


Make The Brine

  1. Combine the kosher salt, sugar, pink curing salt and all spices in a large food-safe plastic tub or bowl. Bring 2 quarts water to a boil and add to the brine mixture. Stir well to ensure all the salt and sugar dissolves, then set the brine aside to cool to room temperature.

Cure The Beef Brisket

  1. Fully submerge the trimmed beef brisket in the cool brine. Cover tightly, then transfer to the refrigerator.
  2. Brine beef brisket for at least three days, and up to a week. Once per day, stir the beef in the brine and make sure it's fully submerged.

Braise the Corned Beef

  1. Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees.
  2. Removed the corned beef brisket from the brine and rinse well.
  3. Add the brisket, apple juice, star anise pods and cloves to a large, oven-proof pot or Dutch oven. Bring the apple juice to a gentle simmer over medium heat, then cover brisket with a parchment drop lid (optional) and the tight-fitting lid from the pot or Dutch oven.
  4. Transfer the pot to the oven and cook for about 2 hours, until the corned beef brisket is falling-apart tender.
  5. Slice brisket across the grain and serve hot, with sauteed cabbage and potatoes if desired.

Recipe by Northwest Edible Life at