Corned Beef

also called corned beef brisket · salt beef · boiled beef · corn beef · brined brisket

Also written for Instant Pot (3 to wash), Slow Cooker (3 to wash).

The table

4 L(1 gal, cold)waterstir the brinebrine 5 days, turn dailyrinse, soak 2 hrsimmer 3 hr 30 min with the aromaticsrest 20 min, slice across the grain
200 g(1 cup Diamond Crystal)kosher salt
100 g(1/2 cup packed)dark brown sugar
25 g(5 tsp; cure #1, the same as the pastrami)pink curing salt
4 Tbspickling spice
10 cloves(crushed)garlic
5 lb(2.3 kg, flat cut, fat cap left on)beef brisket
4 L(1 gal, changed once)cold water
4 Lwater
1 large(halved)yellow onion
2carrots
2 ribscelery
2bay leaves
1 tspblack peppercorns
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

Pans and tools

1stir the brine

2brine 5 days, turn daily

goes in with what step 1 made

3rinse, soak 2 hr

goes in with what step 2 made

4simmer 3 hr 30 min with the aromatics

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 5 days 5 hr1 of 5 steps gives no time
Needs you
none given
If you get it wrong
Forgiving — salt can still be taken out in the two-hour desalting soak and never after it, so that soak has no give at all
What you'll wash
Three things — the non-reactive tub, a pot to simmer the brisket in, a bowl to soak it in

  1. stir the brine

    not timedfrom the start

  2. brine 5 days, turn daily

    5 dayswalk awayfrom the start

  3. rinse, soak 2 hr

    2 hrwalk away5 days in

  4. simmer 3 hr 30 min with the aromatics

    3 hr 30 minwalk away5 days 2 hr in

  5. rest 20 min, slice across the grain

    20 minwalk away5 days 5 hr in

You'll need non-reactive tub

Goes with

See how it is written
>> title: Corned Beef
>> category: Stews & Braises
>> tags: beef, cured, brisket, simmer, deli
>> counters: Deli
>> aka: corned beef brisket, salt beef, boiled beef, corn beef, brined brisket
>> pairs-with: pastrami, sauerkraut, russian-dressing, deli-rye-bread
>> servings: 8
>> time: 5 days 5 hr 50 min
>> slack: forgiving — salt can still be taken out in the two-hour desalting soak and never after it, so that soak has no give at all
>> washing-up: the non-reactive tub, a pot to simmer the brisket in, a bowl to soak it in

>> step: stir the brine
Stir @water{4%L}(1 gal, cold), @kosher salt{200%g}(1 cup Diamond Crystal), @dark brown sugar{100%g}(1/2 cup packed), @pink curing salt{25%g}(5 tsp; cure #1, the same as the pastrami), @pickling spice{4%Tbs} and @garlic{10%cloves}(crushed) until the salt and sugar have gone.

>> step: brine 5 days, turn daily
Submerge @beef brisket{5%lb}(2.3 kg, flat cut, fat cap left on) in @&(~1)brine{} in a #non-reactive tub{}, weight it under the surface, and ~brine{5%days} in the fridge, turning it over once a day.

>> step: rinse, soak 2 hr
Rinse @&(~1)cured brisket{} and ~soak{2%hr} in @cold water{4%L}(1 gal, changed once).

>> step: simmer 3 hr 30 min with the aromatics
Simmer @&(~1)soaked brisket{} for ~simmer{3%hr}, then a further ~simmer{30%min}, barely covered in @water{4%L} with @yellow onion{1%large}(halved), @carrots{2}, @celery{2%ribs}, @bay leaves{2} and @black peppercorns{1%tsp}. It is done when a skewer goes in and comes out without lifting the meat.

>> step: rest 20 min, slice across the grain
Lift @&(~1)brisket{} out of its liquid, ~rest{20%min} under foil, and carve it across the grain, which turns ninety degrees partway along the flat.