Recipe courtesy of Cooking Channel

Corned Beef

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: One 10- to 11-pound roast
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1 1/2 cups kosher salt

1/2 cup packed light brown sugar

20 juniper berries

20 black peppercorns

4 whole cloves

4 sprigs fresh thyme

3 bay leaves

One 10- to11-pound brisket, split into flat and point


  1. Combine the salt, sugar, juniper berries, peppercorns, cloves, thyme and bay leaves with 1 gallon water in a large stockpot. Bring to a boil over high heat and stir until the salt and sugar are dissolved, about 3 minutes. Remove from the heat and allow to cool completely, about an hour.
  2. Pour the brine over the brisket, weighting the brisket down with a heavy plate to ensure it's completely submerged. Cover, and transfer to the refrigerator to brine for 1 week.
  3. Remove the brisket from the brine and discard the brine. Rinse the brisket well in cold water.