corned beef brine

corned beef brine

Serves 6-8
Prep time 120 hours
Cook time 8 hours
Total time 128 hours
Dietary Gluten Free, Paleo
Meal type Lunch, Main Dish
Misc Serve Hot
By author Adapted from a recipe by Lobels of New York


  • 1 1/2 c. kosher salt
  • 1/2 c. coconut sugar
  • 3/4 tsp. mustard seed
  • 1 tsp. coriander seed
  • 1 tsp. black pepper
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. ground ginger
  • 1 tsp. allspice
  • 10 cloves
  • 5 cardamom pods, cracked
  • 3 bay leaves, crumbled
  • 1 1/2 inch long cinnamon stick, cracked into small pieces
  • 7 whole garlic cloves, peeled and smashed
  • 4 lbs. beef brisket or venison roast


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I love corned beef for St. Patty's Day, but when I was diagnosed with beef sensitivities, I was sad becauseĀ I'd miss out of corned beef and corned beef hash! So, I did my research and found recipes from some delis and created my own brine so I could cure a venison roast. You'll love this recipe if you live corned beef!


1. Put all ingredients into a large pot with 1 quart of water. Bring to a boil over medium heat and stir until the salt & sugar is dissolved.
2. Remove from heat and let the mixture sit for 5-10 minutes.
3. Add 2 quarts of cold water and a few handfuls of ice.
4. When the water reaches room temperature, put the meat in the brine, cover and refrigerate for 5 days; stir and turn the meat 1-2 times per day.
5. After 5 days of brining, remove the meat and drain the brine through a sieve to save the spices. If you like your meat salty, skip Step 6 and move onto 7.
6. Rinse the meat in cool water thoroughly to remove some of the excess salt. Fill pot up with cool water and let sit for 20 minutes.
7. To cook your meat: place meat in a crockpot with the spices, a chopped onion, some chopped carrots and a quartered cabbage (I weigh the meat down with the cabbage). Cover the meat with water; cook for about 8 hours on low.
8. Shred meat and serve with the veggies and a side of spicy mustard!

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