Colorado Springs News, Sports & Business

Gazette Premium Content Corned beef is a St. Patrick's Day tradition.

by name Newspaper - Updated: March 12, 2014 at 3:32 pm
by name Newspaper - Updated: March 12, 2014 at 3:32 pm • Published: March 12, 2014

Homemade corned beef brisket - Yield: 12 servings 1 1/2 cups kosher salt1/2 cup sugar4 teaspoons pink salt cure, optional8 cloves garlic, crushed1 (4-inch) piece of ginger, sliced into 1/4-inch rings6 tablespoons pickling spice, store bought1 (5-pound) beef brisket1 carrot, peeled and...

You've reached your 4 FREE premium stories for this 30 day period*

Register for 4 more free articles.

*A 30 day rolling period starts the day you first visit the site.
Are you a subscriber and having trouble viewing stories?

Homemade corned beef brisket


Yield: 12 servings

1 1/2 cups kosher salt

1/2 cup sugar

4 teaspoons pink salt cure (optional)

8 cloves garlic, crushed

1 (4-inch) piece of ginger, sliced into 1/4-inch rings

6 tablespoons pickling spice, store bought

1 (5-pound) beef brisket

1 carrot, peeled and roughly chopped

1 medium onion, peeled and cut in two

1 celery stalk, roughly chopped


In pot large enough to hold brisket, combine 1 gallon of water with kosher salt, sugar, pink salt cure (if using), garlic, ginger and 3 tablespoons pickling spice.

Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.

Place brisket in brine, weighted with a plate to keep it submerged. Cover. Refrigerate for 5 days.

Remove brisket from brine and rinse thoroughly. Place in a pot just large enough to hold it. Cover with water and add remaining pickling spice, carrot, onion and celery. Bring to a boil over high heat, reduce heat to low and cover. Simmer gently until brisket is fork-tender, about 3 hours, adding water if needed to cover brisket.

Keep warm until ready to serve. Meat can be refrigerated for several days in cooking liquid. Reheat in the liquid or serve chilled. Slice thinly and serve on a sandwich or with additional vegetables simmered until tender in the cooking liquid.

Source: Andrew Sherrill, executive chef at the Blue Star, adapted from "Charcuterie: The Craft of Salting, Smoking and Curing" by Michael Ruhlman.

Comment Policy

If you are a subscriber or registered user we welcome your comments. Please register or login with your account to comment on a story. Click here for information.

The Gazette’s Deal of the Day