Brining Corned Beef


1 red beet, peeled and chopped

3-5 pound brisket

2 quarts water (More may be needed)

1 cup kosher or sea salt

½ cup sugar

3 garlic cloves, peeled and crushed

1 tablespoon black peppercorns

1 tablespoon mustard seed

1 tablespoon red pepper flakes

1 tablespoon allspice berries

½ tablespoon ground mace

1 cinnamon stick

4-6 crushed bay leaves

1 tablespoon whole cloves

1 tablespoon ground ginger

  1. Place the beet in a blender, with ¼ cup of water. Blend until pureed. If it’s very thick, add an additional ¼ cup water.
  2. Combine all of the remaining ingredients, except the beef, with the beet juice, in a large bowl, and thoroughly combine. Place the beef into a two gallon food bag or other plastic (or glass) container, add the beet and spice mixture. Refrigerate for 5-7 days.


  • If the beef is not fully covered by the liquid, turn it over at least once per day. If it’s in a flat-ish container, place a glass or ceramic bowl on top to keep it submerged.
  • The beet will turn the beef red, instead of using sodium nitrate.