How to Make Corned Beef Brisket with Carrots, Onion, and Cabbage

Indulge in this savory recipe for Corned Beef Brisket with Carrots, Onion, and Cabbage. Made from beef brisket, it’s first cured in a brine solution with a combination of salt, sugar, and...

How to Corn and Cook Beef Brisket

From Corning, then Cooking with Traditional Vegetables, to Serving...

In this recipe, we’re corning beef brisket using a brine process that infuses the flavor of common pantry spices into the meat to flavor it.

Before you start the recipe, I'll discuss the cuts of beef brisket, then move on to cooking times and how to tell when the corned beef brisket is done.

I also encourage you to read through the recipe card below entirely. The footnotes include my notes about:

1. Curing Salt—This footnote explains the differences between Prague Powder #1 (Pink Curing Salt #1) and Prague Powder #2 (Pink Curing Salt #2) and what these salts are used for.

2. Pickling spice—If you want to create a signature blend of your own, here are the basic spices to include, optional spices to add, and, lastly, my signature pickling spice blend with a link to download the recipe.

3. Gluten-Free Beers - This footnote includes the two beers I tried and my favorite choice.

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How to get this recipe:

You can access the Gluten-Free Corned Beef Brisket digital recipe card on GfreeDeliciously.com. Once there, you can easily pin, favorite, print, or save the recipe and find the equipment, ingredients, and other resources used in making it.

Keep scrolling 👇 for a quick look at my kitchen notes and everything else needed to ensure your best success! 👩‍🍳

Of course, if you’re a paid pass subscriber, you can also download the PDF-formatted, 3-ring binder-ready recipe sheet to save or print along with my Signature Pickling Spice Blend Recipe, which is ready for you at the end of this post.

ICYMI—I just know you’ll also want to check out LFN#30, where I dive deeper into this traditional Saint Patrick's Day Dish, its history, and Irish-American roots.

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Favorite Gadgets & Tools for making this recipe…

#1 - We love our Thermapen ONE!

Our #1 Choice in Thermometers Let me introduce you to our #1 favorite tool for our kitchen, which we can't do without. There's no more guessing if our food is at the correct temperature for doneness. You won't believe how you got along without it!

#2 - Le Creuset Signature Oval Dutch Oven, 6.75 Qt.

We Love the Oval Size for Roasting Meats! I highly recommend this Dutch oven, which is like the one I've owned for years. It's versatile and just the right size for anything you'll ever want to cook, with even heating! It's my #1 heavy pot for slow cooking, simmering soups and stews, roasting meats, and much more.

#3 - Rosti Large Margrethe Bowl Set With Lids

The Large 5.3 qt. is an Awesome Size for brining roasts! It's on my wish list for when I'm ready to upgrade. This bowl set will be ideal for both prepping and serving, and I really like that it includes lids that will make storage, prep, and brining easy:)
3.2 qt.: 10” L x 8.4” W x 5.1” H
4.2 qt.: 11.2” L x 9.4” W x 5.3” H
5.3 qt.: 13” L x 11” W x 5.3” H

#4 - John Boos & Co. Maple Edge-Grain Chop-N-Slice Cutting Board, 10" X 10" X 1"

Nothing compares to having a great maple cutting board. The perfect size features rounded corners and is reversible, so you can safely use one side for meat and poultry and the other for fruits and veggies. Maple hardwood is naturally antibacterial and won’t harbor any bacteria.

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💭 Before you get started...

Let’s dive into a few things that can ensure your brisket success.

Differences between the brisket flat and brisket point areas:

There are several cuts of beef brisket. The entire brisket comprises two distinct sections of meat separated by a thick layer of fat. The brisket point (or the deckle or second cut) is situated above the thick layer of fat, while the flat cut (or first cut) is below it.

Fat content varies between the brisket point and the flat cut. The brisket point is known for its rich fat marbling and connective tissue, while the flat cut (in comparison) is leaner. Corned beef, made from the brisket point, is more cost-effective and boasts added fat content that enhances the moisture of the cooked meat.

While I have bought the whole brisket with both the flat and the point and cut it into two to three sections for different recipes, including this one, to be truthful, buying the whole darned thing will set you back a pretty penny at the checkout.
In recent years, I’ve switched to buying individual precut brisket portions from the grocery store to ease the strain on my pocketbook. These cuts are readily found (especially around this time of year) in lean flat (a.k.a. the English, thickest, first cut, or the deep pectoral center) cuts and point (the superficial pectoral, lower portion just above the leg – a.k.a. the second or triangular cut) roasts that cost $4.99 to $5.99 per pound (at my local store). Nevertheless, they still are an investment. This year’s flat English cut brisket cost me a little over $30 bucks.

What temperature is the corned beef done?

Because of the investment in the brisket, you’ll surely want to be successful when you cook it. I’ve had the best results cooking low and slow, whether it’s corned beef or only the brisket in a slow cooker or smoking it on the grill. While you can find various recommendations on temperature and cooking times for making it, a good rule of thumb I’ve used is to cook it for about 1 hour per pound (+/-) at an even 205° to 225°F.

That said, this year, I’m taking a more scientific approach. I have faith in my techie gizmo, so I’m setting one channel to monitor the brisket’s internal temperature as it cooks and the second channel with a waterproof needle probe to monitor the temperature of the liquid. Call me obsessed, but I’m going through all this trouble to nail the precise temperature for creating firm but tender corned beef that is impeccably cooked to an internal temperature of 190°F and slices up perfectly without flaking for making Reuben sandwiches.

Okay, granted, my approach may be a wee bit next level, but if you don’t have the luxury of owning a temperature probe, please note that if the brisket is thicker, it will cook slower than a thin, leaner cut.

Also, when cooking slowly without an oven, I strongly suggest using a slow cooker with a temperature control setting rather than a crock pot with only warm, low, and high-heat settings to keep the temperature more evenly controlled.

My notes about flavor and size:

Flavor: The point cut offers a richer beefy taste due to its higher fat content, although it contains less meat than the flat cut and requires more effort to cook. The flavor of the point cut can be enhanced by incorporating spices, salt, and black pepper while roasting or slow cooking.

Size: The flat cut and English cut are more prominent (larger and thicker) and provide a more consistent size than the point cut, which has varying thicknesses from one end to the other.

Picture the recipe step-by-step

Trim any excess fat (known as the fat cap) from the brisket (if necessary) to prepare it for brining. Set the meat aside until needed.

Place the brining ingredients into a large pot with 8 cups (1/2 gallon) water and boil.

Immediately turn off the flame and cool the mixture to room temperature for approximately 30 minutes. Stirring will help cool it down.

Place the brisket into a container that will seal tightly and easily fit into your refrigerator. Add the cool brine, making sure that the liquid covers the brisket. Seal in the container and place it in the fridge to brine for at least two and up to 10 days.