How to Cook Corned Beef: Tender Brisket and Cabbage

Enjoy the best Corned Beef you can make at home with this straightforward recipe. After a 5–7 day brine in the refrigerator, the brisket is slow-cooked in beef broth (or a mix of broth and beer) with a savory corned beef seasoning for a juicy, tender, melt-in-your-mouth result. This recipe works in the oven or a slow cooker and yields flavorful leftovers perfect for hash or sandwiches.

My first attempt at homemade corned beef started when I made a corned beef seasoning blend to enhance store-bought meat. I liked the flavor so much that I decided to cure and brine a brisket myself. I tested brines from 5 to 10 days, adjusted salt levels, and tried both oven and slow-cooker methods until I landed on a consistent, reliable approach that produces tender, juicy corned beef every time.

Ingredients

Below are the main ingredients and helpful notes. For exact measurements, see the recipe card in this post.

• Brisket – I used a flat cut brisket, which is leaner and slices neatly. The point cut can be used too but is fattier and will yield less finished corned beef by weight after trimming.
• Salt – Use weight measurements if possible for accuracy. If you don’t have a kitchen scale, this recipe provides cup equivalents.
• Granulated sugar – Balances the brine and enhances browning during cooking.
• Corned beef seasoning – A homemade spice blend (coriander seeds, black peppercorns, mustard seeds, bay leaves, fennel seeds, etc.) adds depth and classic flavor.
• Pink curing salt (Prague Powder #1) – Also called curing salt #1 or pink salt; it helps preserve the meat during extended brining and gives corned beef its signature pink hue. Use as directed and measure carefully.
• Garlic – Fresh cloves, minced, boost the brine’s savory notes.
• Beef broth – Use a good-quality stock for cooking the brisket; it supplies rich, beefy flavor to the cooking liquid.
• Vegetables (optional) – Carrots, onions, red potatoes, and cabbage cook well with the brisket and make a complete meal.

Instructions

Below are step-by-step directions for brining and cooking the brisket. Read through both the oven and slow-cooker options and choose the method that suits your schedule.

Brine the corned beef

1. Prepare the brine. In a large pot, combine 1 gallon of water with the pickling salt, granulated sugar, corned beef seasoning, pink curing salt, and minced garlic. Bring to a boil and stir until the salt and sugar dissolve. Turn off heat and cool the brine completely before using.
2. Brine the brisket. Place the brisket in a container large enough to hold the meat and the gallon of brine. A heavy-duty zipper bag set inside a pan works well to keep everything upright and contained; a covered roasting pan or food-safe container also works. Make sure the brisket is fully submerged; if needed, weigh it down with a small plate or ramekin. Refrigerate and brine for a minimum of 5 days and up to 10 days. Five to seven days is a good balance—longer brines produce a saltier result.

Cook the corned beef in the oven

1. Season and transfer. Remove the brisket from the brine and transfer it directly to a large Dutch oven. Do not rinse. Coat the brisket with corned beef seasoning.
2. Add liquid. Pour beef broth into the Dutch oven so the liquid comes partway up the sides of the brisket. You can substitute half the broth with beer (pale ale, red ale, or amber) if you like.
3. Add vegetables. Add quartered red potatoes, peeled and chopped carrots, and large-diced onion. Bring the liquid to a boil on the stovetop.
4. Oven cook. Once boiling, cover the pot and transfer it to a preheated 350°F (175°C) oven. Cook for about 4 hours, until the meat is fork-tender.
5. Finish and slice. Remove the pot from the oven, lift the vegetables out with a slotted spoon, and keep them warm. Transfer the brisket to a cutting board and let it rest 15–20 minutes. Slice against the grain in 1/4-inch slices and serve with the vegetables. If you want cabbage, add wedges to the pot for the last 30 minutes or steam separately while the meat rests.

Cook the corned beef in a slow cooker

The slow cooker is perfect if you prefer set-it-and-forget-it cooking.

1. Season and add to the cooker. Remove the brisket from the brine and place it in the slow cooker. Do not rinse. Cover with corned beef seasoning.
2. Add liquid and cook. Pour beef broth (or half broth/half beer) into the slow cooker. Cook on high for 4–5 hours or on low for 8–10 hours.
3. Add vegetables. About halfway through cooking, add potatoes, carrots, and onions. Add cabbage wedges with roughly 1 hour left on high or 2 hours on low, or steam cabbage separately.
4. Rest and serve. When done, transfer the brisket to a cutting board and let rest 15–20 minutes. Slice against the grain in thin slices and serve with the cooked vegetables.

Corned Beef

Make the best homemade corned beef with this easy recipe. After a 5-day brine, slow cook the brisket with seasoning and beef broth until tender and juicy.

Servings: 10

Prep Time: 30 minutes

Cook Time: 4 hours

Brine Time: 5 days

Total Time: 5 days, 4 hours 30 minutes

Author: Whitney Bond

Ingredients

Brine

• 1 gallon water
• 9 ounces pickling salt (or coarse salt)
• 1/2 cup granulated sugar
• 1 tablespoon homemade corned beef seasoning
• 2 teaspoons pink curing salt (Prague Powder #1)
• 4 garlic cloves, minced
• 5 pound beef brisket, flat cut preferred

For cooking

• 3 tablespoons corned beef seasoning
• 4 cups beef broth
• 3 large carrots, peeled and cut into 2-inch pieces
• 1 onion, large dice
• 2 pounds red potatoes, quartered
• 2 pounds green cabbage, core removed and sliced into wedges

Instructions

Brine the brisket

1. Add the water, salt, sugar, corned beef seasoning, pink curing salt, and garlic to a large pot and heat until the salt and sugar dissolve. Cool the brine completely.
2. Place the brisket in a container large enough to hold the meat and the brine. Pour the cooled brine over the brisket, ensuring it is fully submerged. Cover and refrigerate for 5–7 days.

Cook it in the oven

1. Preheat the oven to 350°F (175°C).
2. Remove the brisket from the brine (do not rinse) and transfer it to a large Dutch oven. Rub with corned beef seasoning.
3. Pour beef broth into the pot. You may substitute half the broth with beer if desired.
4. Add carrots, onions, and potatoes. Bring to a boil on the stovetop, then cover and transfer to the oven for 4 hours.
5. Add cabbage wedges during the last 30 minutes if cooking them together. Remove the brisket, let it rest 15–20 minutes, then slice against the grain into 1/4-inch slices. Serve with the vegetables.

Cook it in a slow cooker

1. Transfer the brisket from the brine to a slow cooker (do not rinse) and coat with corned beef seasoning.
2. Pour in beef broth or a broth/beer mix. Cook on high for 4–5 hours or on low for 8–10 hours.
3. About halfway through, add potatoes, carrots, and onions. Add cabbage with about 1 hour left on high or 2 hours on low. When done, let the brisket rest, slice against the grain, and serve with the vegetables.

Notes

• Use a large zipper bag set in a pan or a covered roasting pan to brine the brisket. Ensure the brisket is fully submerged so it brines evenly.
• Slice corned beef against the grain for the most tender slices.
• Do not brine more than 10 days or the meat will become overly salty. Five to seven days is recommended.
• To cool brine faster: omit 1 cup of water from the brine and add ice cubes after the brine is mixed to cool it quickly before pouring over the brisket.
• If you purchased pre-brined corned beef, skip the brining step and use the cooking instructions here. Add extra seasoning if desired.
• Leftover cooked corned beef stores in an airtight container in the fridge up to 5 days or in the freezer up to 6 months. Reheat wrapped in foil at 350°F for 15–30 minutes, depending on thickness.

Nutrition Facts (per serving)

Calories: 464 kcal; Carbohydrates: 25 g; Protein: 51 g; Fat: 17 g; Saturated Fat: 6 g; Sodium: 1068 mg; Fiber: 5 g.

More beef recipes

Try these other tested and perfected beef recipes:

Roasted Bone-In Prime Rib

Beef Wellington

The Best Sirloin Steak Marinade

Salisbury Steak

If you enjoyed this corned beef guide, you might also like a post on how to make homemade bacon for another rewarding DIY cured meat project.