Don’t buy the store bought corned beef ever again! Now you can pickle your own beef brisket at home thanks to this simple and delicious recipe!


Making corned beef is as simple as this! Make a brine. Pour the brine over the beef brisket flat in a large ziploc bag. Let it sit in the fridge for at least 10 days (I prefer 2 weeks) and voila! Homemade corned beef.


This is part one of my St. Patrick’s Day Feast. Subscribe to this channel to be notified when parts 2, 3, & 4 come out so you can learn two ways to cook the corned beef, smoked cabbage, braised vegetables, a killer Reuben egg roll appetizer with homemade thousand island dressing, and Baileys Irish Cream Cake!



The recipe is in the video, so be sure to watch so you too can eat better corned beef that you pickled yourself! Don’t eat boring food!




As requested, here is the recipe!

2 quarts (1.893 liters) water
1 cup (241 grams) kosher salt
1/2 cup (110 grams) light brown sugar
2 tbsps (28.3 grams) saltpeter
1 cinnamon stick, broken into pieces
1 tsp (3 grams) mustard seeds
1 tsp (2 grams) black peppercorns
1 tsp (2 grams) whole cloves
1 tsp (2 grams) whole allspice berries
2 tsp (6 grams) juniper berries
2 bay leaves, crumbled
1 tsp (3.5 grams) crystallized ginger
2 lbs (907 grams) ice

In a large pot over medium heat, combine all ingredients accept ice and stir until salt and sugar dissolve. Remove from heat and add ice. Stir until ice melts and mixture is cooled.
Place beef brisket (4-5lbs or 1.8-2.3kg) into a jumbo sized (2-1/2 gallon) ziplock bag. Pour cooled brine into bag and seal bag squeezing out as much excess air as possible. Place bag into a shallow pan or on a large plate and store in the fridge a minimum of 10 days, turning and mixing up the liquid with your hands once every 18-24 hours.



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