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Corned Beef Brisket Brine

Make your own brine for your corned beef instead of buying it from the store this year. This way you're in control of the quality of the ingredients.
Course Main Course
Cuisine Irish
Author MommaDarlin


  • 1 cup salt: I used pink Himalayan but I’m sure any sea salt will work
  • 1/2 cup organic cane sugar the end product will not have all of this sugar
  • 1/4 tsp clove powder
  • 1/4 tsp cinnamon
  • 1 Tbsp mustard seed
  • 2 Tbsp peppercorn
  • 1/2 tsp ginger powder
  • 1/2 tsp thyme
  • 1/2 tsp garlic powder
  • 2 bay leaves crushed
  • 1 Tbsp whole coriander
  • 1/4 small beet optional: for color
  • 1 quart water
  • 1 quart ice water
  • 1 3-5 pound brisket


  1. Add all spices/herbs/seasonings into a pot with about 1 quart of water.
  2. Heat ingredients until salt and sugar have dissolved.
  3. Remove from heat and add a quart of ice water to jump start the cool down process.
  4. Remove the beet.

  5. Pour into a deep glass dish and refrigerate brine until cooled completely.

  6. Once cooled, add the brisket to the brine being sure to cover completely. The brisket may need to be weighed down. I used glass fermenting weights, but a heavy plate may work as well.

  7. Cover and refrigerate for 3-7 days, flipping the the brisket over in the brine each day.

  8. Rinse the roast thoroughly and cook as you would a regular brisket. I like mine braised in the oven for a few hours. Blog post forthcoming.

Recipe Notes

I used dry spices and herbs because that's what I had on hand. If you have fresh on hand, just add 3 times the amount. Example: 1 tsp dried herb would be the equivalent to 1 Tbsp fresh herb.