Home-cured corned beef

    4 days 20 hours 5 min

    If you enjoy scrumptious corned beef sandwiches and would like to cure your own corned beef at home, here's your chance! Corned beef is a type of salt-cured beef featuring prominently in Jewish, Irish American and Caribbean cuisines. You can find Prague powder #1® (a commercial pink curing salt) at your local butcher shop or through online sausage suppliers.

    7 people made this

    Serves: 100 

    • 4.75L ice water
    • 170g salt
    • 85g Prague powder #1® (pink curing salt)
    • 85g caster sugar
    • 2 tablespoons pickling spice
    • 11.5kg beef brisket

    Prep:5min  ›  Cook:20hr  ›  Extra time:4days curing  ›  Ready in:4days20hr5min 

    1. In a large plastic bucket or tub, mix together the ice water, salt, Prague powder®, sugar and pickling spice. Submerge meat in the mixture and refrigerate for 3 to 4 days. A weight may be placed on top of the meat to keep it submerged.
    2. Cook corned beef as you normally would. Simmer or roast for about 50 minutes per pound, or until tender.

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    Reviews in English (3)


    very good but use fresh green beans in mine instead of carrots beer instead of water no sugar or vinegar  -  15 Feb 2009  (Review from Allrecipes US | Canada)


    I scaled this down considerably to feed 20 people for a party at a friend's house. Even though there was other food there to eat, my dish went fast! People were getting seconds and one guy even took a third helping!!!!! I ut up carrots, potatoes, rutabagas and cabbage to go with it. I left that party with an empty dish! I think that calls for the highest rating I can give it.  -  21 Mar 2012  (Review from Allrecipes US | Canada)


    Sorry, wrong recipe!  -  12 May 2018  (Review from Allrecipes AU | NZ)