Corned Beef and Cabbage

For the brine:


1-1/2 cups kosher salt
1 gallon water
1/2 cup brown sugar
1 teaspoon coriander seeds, crushed
1 tablespoon mustard seeds
1 teaspoon whole black peppercorns
4 dried bay leaves, crushed
8 thyme stems
1 teaspoon red-pepper flakes
8 garlic cloves, crushed
5- to 6-pound “flat-cut” beef brisket


In a large pot, stir together salt and water until salt dissolves. Stir in sugar, coriander, mustard, peppercorns, bay leaves, thyme, pepper flakes, and garlic. Add beef and submerge. Place a small plate on top of the beef to keep it under water. Cover pot and refrigerate 7 days.

For the corned beef:


10 servings

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My mother made us 'Boiled

My mother made us 'Boiled Dinner' when we were kids...the term 'boiled dinner' means just that, boiled! I prefer to have my 'brisket' boiled with all the veggies, rather than roasted, as everything is just more tasty when cooked altogether!! The veggies take on the flavors of the marinated meat!!