Corned Beef
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How-To Brine A Corned Beef

Course: Dinner
Cuisine: Irish & UK
Keyword: How-To
Author: Chef Bill Collins


  • 1 large red beet peeled and chopped
  • 5 pound brisket
  • 2 quarts water
  • 1 cup kosher salt or sea salt
  • ½ cup sugar
  • 3 cloves garlic 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
  • 6 crushed bay leaves
  • 1 tablespoon whole cloves
  • 1 tablespoon ground ginger


  • 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.
  • 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.