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Corned Beef

Prep Time:

Cook Time:

5 hours






Jodi Hoffmann

15 min

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About the Recipe


My mom taught me how to make this years ago and I'm still using her recipe! Knowing which cut of brisket to buy and prepare is important! For this recipe a "first cut" also called a "flat cut" is used. I like to have leftovers, so I tend to buy 2 to 3 packages. This recipe is written for 5 lbs of brisket. Since brisket is not always available all year round I tend to buy an extra and freeze it for later use.


5 lbs of flat cut (or first cut) brisket

1 quart of beef stock

Water as needed

1 large carrot

1 large rib of celery

1/2 of a large yellow onion

Ten whole peppercorns

2 whole (dried) bay leaves

1 tsp of salt

1 large clove of garlic smashed

Frying Pan


Step 1: Remove the brisket from the package and rinse it, (this removes excess salt from the brining.) Set the pickling spice packet aside (if included). Pat the beef dry. Set it in a large (8 quart) pot/Dutch oven.

Step 2: Cut the carrot, onion and celery into thirds and add them to the pot. Add the peppercorns, bay leaves & garlic. Add the contents of the spice packet if it was included. Add the quart of beef stock. Add enough water to cover the meat by 2 inches.

Step 3: Bring it to a boil over medium heat. If a "foam" develops, skim this off and discard. Reduce the heat and cover and allow it to simmer gently for 5 hours or more. Check the liquid level periodically making sure the meat is always covered. Add more liquid if needed. You could add more water or stock or I've even seen some recipes that call for stout.

Step 4: The meat is done when it falls off the end of a fork when pierced. Remove the beef to a cutting board and cover with foil. To serve: remove the fat top and discard. Slice the meat across the grain for nice slices that hold together. I strain the cooking liquid through a cheesecloth lined colander set over a large bowl. Save this enriched broth for another use. It's an excellent base for lentil soup!

hand mixer

Buon Appetito!

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