How to Make Corned Beef

corned beef brisket

🥗Healthier: lean turkey breast

💰Cheaper: pork shoulder

Turkey is lower in fat, while pork is often more affordable.

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Kale is nutrient-dense, while green cabbage is widely available.

Make a brine with water, salt, sugar, and pink salt in a large pot.

Bring the brine to a simmer, stirring until the salt and sugar dissolve completely.

Remove the brine from heat and let it cool completely.

Refrigerate the brine until it reaches refrigerator temperatures.

Place the brisket in a large container and cover it completely with the cooled brine.

If the brisket floats, weigh it down or use a vacuum bag to ensure it is submerged.

Refrigerate the brisket in the brine for 3 to 10 days, rotating it once or twice a day for even curing.

After curing, remove the brisket from the brine and wash it off well before cooking.

Cook the cured brisket using your preferred method: sous vide, pressure cooker, or traditional braising with liquid and vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary