St. Patrick’s Day is just around the corner, and what better way to celebrate than with a delicious, homemade corned beef brisket? Whether you’re a seasoned pro or trying your hand at this classic dish for the first time, this guide will walk you through the step-by-step process of brining and slow-cooking corned beef for a tender, flavorful result.
Why is Corned Beef Eaten on St. Patrick’s Day?
Corned beef has become a staple of St. Patrick’s Day celebrations in America, but it actually has an interesting history. While beef wasn’t commonly eaten in Ireland due to its expense, Irish immigrants in the U.S. found corned beef to be an affordable and delicious alternative to traditional Irish bacon. Over time, it became a beloved dish for celebrating Irish heritage, paired with cabbage and potatoes for a hearty feast.
What is Corned Beef?
Corned beef is brisket that has been cured in a flavorful brine, typically made with salt, sugar, and a blend of pickling spices. The brining process infuses the beef with deep, savory flavors and ensures that it stays juicy and tender after cooking.
Why Brine Your Own Corned Beef?
Many store-bought corned beef options contain preservatives and artificial flavors. By brining your own grass-fed, grass-finished brisket from Central Oregon, you get:
✔️ Better flavor – Customize the seasoning to your taste.
✔️ Healthier meat – No unnecessary additives or preservatives.
✔️ Locally sourced quality – Support Central Oregon ranchers while enjoying premium beef.
How to Brine Corned Beef
Ingredients for the Brine:
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1 (4-5 lb) grass-fed, grass-finished beef brisket (from Keystone Natural Beef!)
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1 gallon water
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1 cup kosher salt
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½ cup brown sugar
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1 tablespoon pink curing salt (optional, for traditional pink color)
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1 cinnamon stick
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1 tablespoon mustard seeds
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1 tablespoon black peppercorns
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1 tablespoon coriander seeds
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10 cloves garlic, smashed
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2 teaspoons ground ginger
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5 bay leaves
Brining Instructions:
- Prepare the Brine: In a large pot, combine water, salt, sugar, and spices. Bring to a boil, stirring until salt and sugar dissolve. Let cool completely.
- Submerge the Brisket: Place the brisket in a large food-safe container or zip-top bag. Pour the cooled brine over the meat, ensuring it is fully submerged. Weigh it down with a plate if needed.
- Refrigerate: Store in the fridge for 5-7 days, flipping the brisket once per day for even brining.
- Rinse & Prep for Cooking: Once brining is complete, remove the brisket, rinse thoroughly under cold water, and pat dry.
How to Cook Corned Beef for the Best Flavor & Texture
Slow Cooker Method (Easy & Hands-Off!)
Ingredients:
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1 brined brisket (rinsed and patted dry)
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4 cups beef broth or water
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1 onion, quartered
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3 carrots, chopped
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3 potatoes, chopped
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1 head cabbage, cut into wedges
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2 teaspoons pickling spice
- Place the brisket in the slow cooker and cover with broth or water. Add pickling spice and onions.
- Cook on low for 8-10 hours (or high for 4-6 hours) until fork-tender.
- Add carrots, potatoes, and cabbage during the last 2 hours of cooking.
- Slice against the grain and serve with mustard or horseradish.
Stovetop Method (Classic & Traditional)
- Place brisket in a large pot and cover with water or beef broth. Add onions and pickling spice.
- Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours.
- Add vegetables (carrots, potatoes, and cabbage) in the last hour of cooking.
- Remove brisket and let it rest for 15 minutes before slicing.
Serving Suggestions & Leftover Ideas
Serve with: Boiled potatoes, buttered cabbage, and a side of grainy mustard.
Leftovers? Make a killer corned beef hash or classic Reuben sandwich the next day!
Pair it with: A pint of local Central Oregon craft beer!
Order Your Brisket Today!
Get your 100% grass-fed, grass-finished beef brisket from Central Oregon and make this St. Patrick’s Day unforgettable!
