Corned Beef. Homemade and wholesum.


Leave the nitrates and nitrites in the plastic bag back at the supermarket. Make your own corned beef. It's easy, safe, and fun. Here's how.


  • 8 cups water

  • 1 cup salt

  • 1/4 cup granulated sugar

  • 1 bay leaf

  • 6 peppercorns

  • 1 clove garlic, minced

  • 1 tablespoon plus 1-1/2 tablespoons whole mixed pickling spices, divided

  • 5 to 6 pound beef round roast

  • 1 celery stalk

  • 1 onion, chopped

  • 1 carrot, chopped


To Prepare: Mix water, salt, sugar, bay leaf, peppercorns, garlic, 1 tablespoon pickling spice and beef in a crock, cover with a plate and put a weight on top. Let meat stand in brine 36 hours. Meat will then be ready to cook.

To Cook: Rinse the corned beef. Put it into a large kettle. Cover with boiling water. Add remaining 1-1/2 tablespoons pickling spice, onion, celery, and carrot. Cover and simmer for 4 to 4-1/2 hours until tender. Cool beef in broth if not serving hot.