From Brisket to Corned Beef

From Brisket to Corned Beef

A culinary journey that transforms a simple brisket into a delectable corned beef masterpiece. Immerse the brisket in a tantalizing blend of pickling spices, featuring allspice, mustard seeds, coriander, and more, to create a brine that infuses every fiber with a burst of savory goodness.

Perfect for St. Patrick's Day or any day of the year, this corned beef is destined to elevate your taste buds. Whether you're dreaming of a classic Reuben sandwich or savoring the dish on its own, the result is a tender and flavorful meat that encapsulates the essence of comfort food.

From Brisket to Corned Beef

The brine time is worth it!

The pickling spices work their magic during a week-long brining process, ensuring the brisket is thoroughly infused with delightful notes. Once the brining is complete, the corned beef is treated to a tantalizing rub of mustard, remaining pickling spices, and a touch of sweetness, either from golden monk fruit or traditional brown sugar.

As it bakes to perfection in the oven, the brisket undergoes a transformative journey, developing a crispy crust that encapsulates the succulent tenderness within. The final result is a corned beef that's not just a celebration of St. Patrick's Day but a year-round delight for anyone seeking a culinary adventure. So, gather your ingredients, embark on this flavorful journey, and enjoy the delicious rewards that come from turning brisket into a corned beef masterpiece.

  • makes:
  • total time:
    5-7 days
  • cooking difficulty:
  • allergens:
  • Tags:


- For The Pickling Spices:
Whole allspice berries
1 Tbsp
Whole mustard seeds
1 Tbsp
Coriander seeds
1 Tbsp
Red pepper flakes
1/2 Tbsp
Whole black peppercorns
1 Tbsp
Whole red peppercorns
1 Tbsp
Whole cloves
1 tsp
Whole cardamom pods
Bay leaves (crumbled)
6 large
Ground ginger
2 tsp
Ground cinnamon
1 tsp
- For The Brine:
1 gallon
Kosher salt
11 oz
Cinnamon stick
Pickling spices, mixed together, save the remaining
4 Tbsp
Gold monk fruit for sugar-free, or brown sugar if you don’t care if it’s sugar-free
1/2 cup
For The Baking
Mustard of choice
2 Tbsp
Gold monk fruit for sugar-free, or brown sugar if you don’t care if it’s sugar-free
1 Tbsp
Remaining pickling spices that you didn’t use in the brine


  • Small frying pan
  • Wooden spoon
  • 2 small bowls
  • Mortar and pestle (or if you don't have that a Ziplock bag & blunt object)
  • Large pot
  • Large bin or container
  • Roasting pan with roasting rack
  • Paper towels
  • Instant-read meat thermometer
  • Foil


Add spices to a small frying pan over medium-low heat and toast until fragrant. Stir and keep an eye on the spices as they can easily burn.

Remove from heat and place in a small bowl.

Use a mortar and pestle to crush them or if you don't have that a Ziplock bag & blunt object).

Add a gallon of water to a large pot and add 4 tablespoons of the pickling spices (saving the rest for later), add the cinnamon stick, Kosher salt, and monk fruit. Bring to a boil, then remove from heat and let cool to room temperature.

Place the beef brisket in a large bin or pan or brining bag, and cover with the brine. Make sure the brine covers the meat. If the meat floats, weigh it down with a plate.

Refrigerate for 5-7 days and flip the brisket over every day so that all sides get brined equally. *If you are using bags for brining, be sure to double bag to avoid leakage*

After the brining days, preheat the oven to 325°F, and put a roasting rack in the bottom of a roasting pan.

Take the corned beef out of the brining liquid and thoroughly rinse it to remove the additional sale. Pat it dry with paper towels.

Put it fat-side up on the rack. Fill the bottom of the pan with water about 3/4 up to the edge of the rack.

In a small bowl, mix mustard, the remaining amounts of the seasoning from making the brine, and some additional sugar or monkfruit.

Rub the meat with this mixture. Stick an instant-read meat thermometer into the thickest part of the meat and set it to 145F.

Cover the pan with foil. Bake the meat covered for 1.5 hours, or until the meat thermometer reads 145F.

Remove the foil and roast for an additional 1 hour or until the meat thermometer reads 185°F. This should let the meat get a nice crispy crust.

Remove from the oven and let sit, lightly covered with foil, for 10 minutes before carving across the grain.

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