I've always thought that ham sandwich was the epitome of comfort food, sandwich version, but I've changed my mind. About 80 percent of my homemade corned beef went straight between slices of bread. I really need to make space inside the fridge so that I can brine more beef to keep a constant and abundant supply of corned beef.

Homemade Corned Beef Recipe

Course Main Course
Cuisine Continental
Prep Time 20 minutes
Cook Time 3 hours
Curing time 6 days
Total Time 3 hours 20 minutes
Servings 8 people
Author Connie Veneracion


  • 1/2 cup rock salt
  • 1/4 cup brown sugar
  • 1 teaspoon prague powder
  • 1 cinnamon stick
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon black peppercorns
  • 4 cloves
  • 1 one-inch knob ginger sliced
  • 1 bay leaf
  • 1 and 1/2 kilograms beef brisket is traditional; any stewing cut is fine


  • Place all the ingredients, except the beef, in a pot. Pour in six cups of water. Boil until the salt and sugar dissolve. Cool to room temperature then chill in the fridge for an hour.
  • Rinse the beef and wipe. Place in a container large enough to make sure that the meat is in a single layer. Pour in the brine to completely cover the meat.
  • Cover the container in put in the fridge. Alton Brown says to cure the beef for 10 days but I couldn’t wait that long. I cooked my corned beef after six days.
  • To cook the cured beef, rinse under the tap then place in a pot. Cover with cold water. Add whatever aromatics you like. Onion or leeks, garlic, carrot, celery are the basic things. Simmer for two and a half to three hours or until the beef is very, very tender.
  • To make sure that the very tender corned beef won’t crumble when sliced, cool completely first. You can cool it in the liquid or on a plate. If you have time, chill for half an hour after it has cooled to room temperature.