Make Your Own Corned Beef

How to Make St. Patty’s Day Corned Beef


  • 3-4 lbs. Roseda brisket
  • 2 garlic cloves, peeled and cut into thirds
  • 4 cups water
  • 1/2 cup kosher salt
  • 1/4 cup white vinegar
  • 2 tbsp. sugar
  • 1-2 bay leaves
  • 1 tsp. peppercorn
  • 1/2 tsp. mustard seed
  • Pinch of ground cloves
  • 2 bottles stout beer
  • 1/4 tsp. whole all spice
  • 1/8 tsp. whole cloves
  • 2 garlic cloves, sliced

Making the brine

  • Combine water, kosher salt, vinegar, sugar, bay leaves,
    1/2 tsp. peppercorn, 1/4 tsp. mustard seed, and pinch
    of ground cloves in a pot.
  • Bring this mixture to a boil and set it to the side to

Marinading the brisket in the brine for 1 week

  • Place the brisket in the brine and the two sliced garlic
    cloves into a large resealable bag.
  • Press out as much air as you can and seal tightly.
  • Place this into a large pan. You will need to allow it to
    sit in your refrigerator for one week. Turn brisket
    every couple of days.

Preparing the corned beef brisket

  • Take the brisket out of the brine and throwout the
  • Rinse the meat well.
  • Once the brine is cleaned off, take the brisket and
    place it in a large pot or dutch oven.
  • Pour enough beer over the brisket so that it is 3/4
    ways covered. Next add in the remaining peppercorns,
    and mustard seed, as well the allspice, cloves, and
    remaining garlic.

Cooking and Serving the brisket

  • Bring the brisket to a low boil. Skim off any foam.
  • Reduce the heat to a low simmer. Cover tightly and
    allow it to cook for 1 hour.
  • Turn the brisket halfway through cooking for an
    additional hour.
  • Remove from pot. Allow cooling.
  • When ready to served cut across the grain.

About Roseda Beef

Roseda Beef is a family-operated business, started in 1999. We are a farm dedicated to raising the finest Black Angus beef. From cattle fed only on grass, soybean meal, corn, hay and fresh water, with grain to finish. We use no growth hormones. No chemical additives. No antibiotics, unless medically necessary. We emphasize quality over quantity. We dry-age every cut of our beef the old-fashioned way, for a delightful tenderness, and fuller, richer flavor. Our goal is simple: to provide the finest beef you’ll ever eat – with attentive, enthusiastic service from the people who raise it. Because that’s what you, our customers, have told us you look forward to when you buy Roseda Beef.
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