Homemade Corned Beef

What is first cut brisket?

A whole primal brisket weighs 10 to 16 pounds and makes up two subprimal cuts that are divided by a layer of fat. The 5-to-9-pound “first cut,” sometimes called the “flat cut,” is one complete muscle and is relatively lean. The 5-to-7-pound “second cut,” aka the “point cut” contains more fat, or deckle, and sits on top. This recipe calls for first cut, but I’ve successfully made it with both cuts.

: Kōsh

What is pink salt?

Pink salt is a curing salt containing nitrite. It does a few special things to meat: It changes the flavor, preserves the corned beef’s red color, prevents fats from developing rancid flavors, and–most importantly in home curing–prevents many bacteria from growing.

It’s sold under various brand names, including tinted cure mix (or T.C.M.), DQ Curing Salt, Prague Mix #1, Curing Salt #1, and Insta-Cure Salt #1. Do not buy Insta Cure #2, which is used for air-cured meats that aren’t cooked, such as pepperoni, hard salami, genoa salami, prosciutti hams, dried farmers sausage, capicola, and the like. And don’t confuse this pink salt with Himalayan pink salt, which is entirely different.

: Jes

How can I make this into corned beef and cabbage?

To make corned beef with cabbage and potatoes, first, render the fat from some bacon that you’ve cut into matchstick-size strips or any size dice in a large saucepan or pot over medium heat. Toss in some large wedges or large chunks of green cabbage and cook, turning as needed, until the edges are lightly browned. This will impart a little extra flavor oomph to the cabbage.

Add some of the reserved cooking liquid from the corned beef to the pot. Then toss some chunked potatoes and the sliced corned beef in with the cabbage, cover, and cook until the cabbage is tender. (If you prefer the potatoes not pick up any cabbage flavor or color, boil them separately in salted water.) Either way, cover and cook until the cabbage and potatoes are tender. The liquid that steams the cabbage then becomes a delicious sauce into which you can, if you like, stir a tablespoon of Dijon mustard.

: Brent Hofacker

How can I cook this in a slow-cooker?

Place the brined brisket inside your slow cooker and add enough water to cover the meat. If the entire brisket won’t fit, cut off a smaller portion that will fit and reserve the remaining brined brisket. Add 2 tablespoons of the corned beef seasoning pickling mix to the slow cooker and cook on low until the brisket is fork-tender, about 7 hours. Remove it from the cooking liquid, which can be reserved for serving if desired.

Slice the corned beef and serve it warm or cool it, wrap it, and refrigerate it for up to a week. Curious to hear more about coaxing the perfect corned beef from your slow cooker? Check out what our tester Jackie G. had to say in her TC comment below. (Spoiler alert: She turned her leftover brined brisket into homemade pastrami, natch.)

What’s in corned beef seasoning mix?

Corned beef seasoning mixes, or pickling spices, vary from cook to cook. But it’s safe to say that black peppercorns, mustard seeds, coriander seeds, allspice, mace, cinnamon, bay leaf, clove, and ginger will be part of it. Ours adds crushed red-pepper flakes for a wee bit of heat.