Beef brisket is brined in a salty seasoned mixture to make nitrate-free Corned Beef. It’s fork-tender, delicious, tastes much better than store-bought corned beef. It’s perfect to serve on St. Paddy’s Day or any day.

You will be surprised at how and it’s easy to make your own corned beef. All it takes is a little planning ahead and some extra room in your refrigerator.

Why This Recipe Works

• It’s healthier than packaged corned beef; this recipe is lower in sodium, free of refined sugar, and sodium nitrate (pink curing salt) which is a preservative that also gives cured meats a pink color.
• You can select the quality and cut of meat, and seasonings. We like grass fed beef brisket brined in homemade pickling spice to make this recipe.

Here is what you will need to Make Nitrate Free Corned Beef

This is an overview of the ingredients and steps to make this recipe, scroll down for a printable recipe card with exact measurements and instructions.

Ingredients List

• Flat cut beef brisket
• Sea salt or kosher salt
• Coconut Sugar
• Garlic
• Fresh grated ginger
• Pickling spices
• Bay leaves
• Crushed ice
• Water

Equipment

Here is how to make home cured corned beef

Ingredient Notes & Substitutions

Beef Brisket. I like to use grass-fed beef brisket when I make home-cured corned beef.

It can, however, be substituted with another cut of beef such as round or a tri-tip roast.

Check out ButcherBox for high-quality grass-fed beef.

Coconut Sugar is unrefined and the type of sugar I when I cook. It can be substituted with maple syrup or honey or brown sugar if that is what you normally use.

Pickle Spice. I use homemade pickle spice, and you can also use a packaged pickle spice.

Garlic & Ginger can be substituted with ¼ teaspoon per clove of garlic and ¼ teaspoon ground ginger per tablespoon grated ginger.

 Serving Suggestions  

Serve home-cured corned beef with a side of steamed cabbage and potatoes. We enjoy corned beef with any combination of simple boiled potatoes with butter and parsley, smashed baby potatoes, air fryer baby potatoes, roasted carrots, green beans, air fryer broccoli and cauliflower and a salad.

Tips

• Make sure the top of the beef is submerged through the brining process for even brining.
• If you don’t like the unappetizing brownish-gray meat color, add ¼ cup of beet juice to the brine which will give the beef a pink tint.
• To avoid the growth of bacteria, make sure the brine is cold before adding the meat to it.

Storing and Using Leftovers

Store leftover cooked corned beef in an air-tight container in the refrigerator for up to 4 days.

Use leftover corned beef to make a sandwich, a Reuben sandwich with swiss cheese and homemade sauerkraut or cut the meat into cubes and fry it with onions and potato cubes until crispy for quick corned beef hash.

Freeze corned beef. Uncooked corned beef can be frozen for up to three months. Once the brining process is complete, rinse and pat the beef dry. Wrap it tightly in a freezer-safe wrap.

Thaw it out in the refrigerator overnight and cook it the next day.

Freezing cooked corned beef is not recommended since we have not tried it.

St. Paddy’s Day dinner is not complete unless there is Irish Soda Bread.

Homemade Corned Beef Recipe Variations

Spicy Corned Beef and Cabbage. Add a few teaspoons of red pepper flakes to the cooking liquid.

Add more spices to the cooking liquid such as any combination of cinnamon stick, celery powder, bay leaf, juniper berries or cloves.

Beer corned beef and cabbage. Add a bottle of Guinness to the slow cooker and a little bit of water to cover the meat.

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