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4 from 15 votes

Corned Beef Brisket Recipe (Brine Your Own)

Corned beef often contains additives and dyes to get the color. Make your own with this delicious recipe and get the benefit of some delicious and healthier additions. 
Prep Time20 mins
Cook Time8 hrs
Total Time3 d 8 hrs 20 mins
Course: Main
Cuisine: Irish
Servings: 8 +
Calories: 640
Author: Katie Wells


For the brine:


  • Make the brine by putting the water, salt, sugar, and spices (except beet juice or sauerkraut juice) in a large pot and heating, stirring frequently, until sugar and salt dissolve. Cool liquid, using 2 cups of ice if needed, and place in refrigerator until very cold. It is very important that the brine is cold before it comes in contact with the meat.
  • For the 3-5 day brining process, you can either place the brisket in a large 2-gallon bag and add the brine, or place the brisket in a large glass container with a lid and add the brine. Either way, you want the brisket to be completely submerged and surrounded with the brine. Add the beet juice or sauerkraut juice (if using) at this point.
  • Place in the fridge (if you use the plastic bag put it inside another dish in case it leaks) and leave it there for at least 3 days (5 days if possible). Each day, flip it over and move the brine around.
  • After 3-5 days, remove from the brine, rinse well with cool water, and cook as you normally would a corned beef brisket. (Don't normally cook a corned beef brisket? See this recipe.)
  • The end!


Make sure your brine is completely cold before using and make sure you submerge your meat completely. 


Serving: 4oz. | Calories: 640kcal | Carbohydrates: 8g | Protein: 60g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 280mg | Sodium: 4160mg