Brisket Brine Recipe to Make Corned Beef

  • 1 beef brisket (about 4-5 pounds)
  • 1 gallon of water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 3 tablespoons pickling spices (a mix of peppercorns, mustard seeds, coriander seeds, bay leaves, cinnamon sticks, cloves, and allspice berries)
  • 4 garlic cloves, smashed
  • 2 bay leaves
  1. In a large pot, combine the water, kosher salt, brown sugar, pickling spices, smashed garlic cloves, and bay leaves. Stir well until the salt and sugar are fully dissolved.
  2. Place the pot over medium heat and bring the brine mixture to a simmer. Stir occasionally to ensure everything is well mixed.
  3. Once the brine is simmering, remove the pot from the heat and let it cool to room temperature.
  4. Once the brine has cooled, place the brisket in a large container or resealable plastic bag. Pour the cooled brine over the brisket, ensuring it is fully submerged.
  5. If using a container, place a plate or weight on top of the brisket to keep it submerged in the brine. If using a plastic bag, remove as much air as possible before sealing.
  6. Place the container or bag in the refrigerator and let the brisket brine for at least 5 days, up to 10 days. Turn the brisket over once a day to ensure it brines evenly.
  7. After the brining period is complete, remove the brisket from the brine and discard the brine.
  8. Rinse the brisket under cold water to remove any excess salt from the surface. Pat it dry with paper towels.
  9. Your brisket is now ready to be cooked according to your preferred corned beef recipe. You can simmer it on the stovetop, roast it in the oven, or cook it in a slow cooker until it's tender and flavorful.
  10. Once cooked, slice the corned beef against the grain into thin slices. Serve warm with your favorite sides, such as boiled potatoes, cabbage, carrots, and mustard.
  11. Enjoy your homemade corned beef!