Home Cured Corned Beef Recipe

March 2, 2017

This Home Cured Corned Beef has all of the instructions you need to make corned beef on your own! Often people assume that cured meats are difficult to do at home, but that’s just not true. This home cured corned beef is super simple, and even more importantly, it is mega more delicious than anything you are going to get off of a store shelf.Home Cured Corned Beef


What is Corned Beef?

Corned beef is essentially a tough beef roast (often a brisket or round roast) that has been slow cured and cooked to tender, salty perfection. For this recipe I used a brisket flat and it worked perfectly, but you can use a brisket point or a bottom round roast as well! Brisket is a tough meat, but after 5 days in a bath of curing salt and a slow braise it will basically melt in your mouth.

What is Corned Beef

How to Make Corned Beef

Now, I’m not the first person to create a recipe for corned beef but that is the beauty of a brine recipe like this. Once you get the correct ratio of curing salt to meat, you can play with the spices and flavors to your liking. I love the sweet/spice blend I’ve got going on in this brine recipe!

For this recipe, you will need Prague powder #1 (also called InstaCure) in a ratio of 3.2 teaspoons cure per gallon of liquid for a 1.5 inch thick, 4-5 pound roast to get that deep pink color throughout your entire cut of meat.

How to Make Corned Beef

Corned Beef Cure Ratios!!

Dry cures are often measured by weight of the meat your are curing (typically 1 teaspoon will cure 5 pounds of meat), but since this is a wet brine method the correct ratio will be the amount of cure suspended in the liquid. The correct amount of cure is crucial to making sure your meat is fully penetrated before cooking. If you have a different size of meat than I’ve used in this recipe, please refer to this awesome chart that gives you exact calculations of meat to liquid to brine. You simply input your weight, liquid amount, and size, and that chart will tell you exactly how much cure to use.

A thinner brisket flat will typically cure in 5 days, while a thicker cut (like a round roast) will take closer to 7 or 8 days. Another important tip is to rotate your meat in the brine and agitate your liquid every day to keep the salt from sinking to the bottom.

How to Cook Corned Beef

How to Cook Corned Beef

Once your beef is cured it’s time to cook! Traditional corned beef is boiled with the reserved pickling spices from the brine. That is totally an option! My absolute favorite way to prepare corned beef is by smoking for a little bit before braising with some delicious veggies. Not the most traditional way to do corned beef, but I’ve never been much of a traditionalist anyways. Follow the recipe below for the cure and then HEAD TO THIS POST for full cooking instructions.

How to Turn Corned Beef into Pastrami

How to turn Corned Beef into Pastrami

This home cured corned beef brine does double duty as a cure for home smoked pastrami. Both corned beef and pastrami come from the same cut of brisket and the same cure recipe, the only difference is in the final preparation method. Like I said, corned beef is traditionally boiled. Pastrami is traditionally coated with toasted spices and slow smoke roasted. Below, I’ve got the printable recipe and instructions for my brine cure and I’ve also included a section for my pastrami rub! The instructions for my cooked corned beef with braised veggies can be found HERE. Make the cure as directed below and from there you can either cook as corned beef or smoke low and slow for pastrami!

Corned Beef Recipe

Home Cured Corned Beef Recipe

home cured corned beef

Home Cured Corned Beef and Optional Pastrami Instructions

Prep Time : 15 mins
Cook Time : 5 mins
Curing Time : 5 d
Total Time : 20 mins
Servings : 8 people



Corned Beef and Pastrami Brine

  • 1 4-5 pound brisket flat, 1.5 inches thick
  • 2 quarts water
  • 1 quart apple juice
  • 1 1/2 cups coarse Kosher or sea salt
  • 1/2 cup brown sugar
  • 3.2 teaspoons pink curing salt #1 (also known as Prague Powder #1. Ask your butcher or order online.)
  • 3 Tablespoons pickling spice
  • 1 quart ice

PASTRAMI RUB (opitiona)

  • 2 Tablespoons black peppercorns
  • 2 Tablespoons coriander seeds
  • 1 Tablespoon whole mustard seeds
  • 2 Tablespoons coarse Kosher or sea salt
  • 2 Tablepoons smoked paprika
  • 2 Tablespoons brown sugar
  • 1 Tablespoon garlic powder


  • In a large stock pot, combine all of the ingredients for the brine except the ice. Bring to a boil and stir until all of the salt and sugar has dissolved in the brine. Remove from the heat and stir in the ice until the brine has cooled to room temperature.
  • Place the brisket in a large food-safe plastic container and pour over the cooled brine. Keep the brisket in the cure in the refrigerator for 5-7 days, turning and stirring the brine mixture at least once per day.
  • Once the brisket is cured, you can prepare as corned beef. Recipe linked in the recipe notes. Or, if you like, you can follow the remaining instructions to make home cured pastrami.
  • In a small saute pan over medium heat, combine the coriander seed, mustard seed, and peppercorns. Toast the spices for 2-3 minutes or until just fragrant. Transfer to a mortar and pestle or a spice grinder and pulse until well combined. Stir in the remaining rub ingredients.
  • Coat the cured brisket in the pastrami rub and wrap tightly. For best results, let the roast sit in the pastrami rub for 1-2 days. Preheat your smoker and cook at 250 degrees until the internal temperature reads 195 degrees. This typically takes anywhere from 6-8 hours. Wrap the smoked pastrami in plastic wrap and chill completely before slicing thin and stacking high on your favorite rye bread.


Smoky Corned Beef with Braised Vegetables: https://heygrillhey.com/smoky-corned-beef-with-braised-vegetables/
Ready to Become a Backyard BBQ Hero?Join The Grill Squad today!
This post contains affiliate links. For more information on them, visit our Privacy Policy

31 thoughts on “Home Cured Corned Beef Recipe

  1. I have made the corned beef three times now and it’s delicious! I am now venturing into making the pastrami, a lot of recipes call for steaming the meat after smoking, thoughts? I am using a tri-tip from my cow so it is a little bit of a tougher cut. Any input will be appreciated.

    1. So glad you liked the corned beef!! Steaming is totally an option. I prefer the texture of it just smoked, but steaming is a great way to reheat the pastrami if you’ve chilled and sliced it too.

  2. You don’t mention refrigerating the meat while brining, oversite or does it not need to be refrigerated? BTW, loved and use your bacon recipes!!

  3. I have Prague Powder #1 to cure bacon. Can I use that or should I get #2 for this recipe? If I can use #1, how do I figure out the amount? Thanks!

  4. Hi Susie, just finished my curing now sitting all rubbed up on the fridge. Sunday is the big day! Question though. Does the brisket/pastrami need to be completely cooled before wrapping and refrigerated? Thanks! You are awesome!

    1. Hey Phil!- I like to cool it completely before refrigerating, just to prevent excess moisture from building up inside the wrapping and softening the bark.

  5. I’ve made venison Corn Beef that turned out excellent. i’m planning on making Pastrami now and was wondering what wood would you suggest for the smoke?

  6. Hi Susie,
    Just did your Texas Brisket for Easter – amazing! Thinking about doing this pastrami – wondering about the “stall” and peach paper

  7. Suzie, 2 questions.1. After brining, do you need to soak the brine out of the meat? 2. since this a cure, how long will the corned beef last out of refrigeration? I can keep cool but not refriedgerated. (horse back, backcountry trip)

  8. Question, should you rinse the curing solution off the flat before smoking? I tried a similar cure recipie once before and while it tasted good it was abnormally salty tasting. Always wondered if that was because I didn’t rinse the cure off. Love your recipies and your website!

  9. Great work!… I just love your recipes. I did notice that you said you said you don’t rinse the brisket after its brind. Then adding another 2 tablespoons of salt to the pastrami rub won’t this make it way to salty?

  10. Just tried your pastrami recipe with an elk roast and it is excellent. So good, that we already have two more cuts of beef in your brine now.
    Thanks for the killer recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating