Enjoy the hearty and savory flavor of classic corned beef without a trip to the deli - our Prague Powder #1 makes curing your own meats and sausages easy. In this recipe, a five-day brine and three hour cook time creates tender, juicy cuts of flavor-packed corned beef.

Prep time: 25 min

Cook time: 180 min

Total time: 205 min

Classic Corned Beef
Copyright Recipe © 2014 Woodland Foods



  1. Dissolve salt, sugar and Prague Powder #1 in half of water over low heat in shallow, non-reactive (stainless steel) container. Add ice to make 1 gallon yield, then chill brine.

  2. Inject brine throughout meat using flavor injector and place meat in brine liquid, along with pickling spices, 4 bay leaves and crushed red pepper. Keep meat submerged by weighing down with dish.

  3. Transfer to refrigerator to brine for 5 days.

  4. Remove brisket from the brine, rinse thoroughly and discard brine. Place brisket fat-side up in Dutch oven. Cover with cold water and add remaining 2 bay leaves, garlic, peppercorns, allspice and cloves.

  5. Bring to a boil. Lower heat and simmer until tender, about 3 hours. Remove from liquid. Cool and thinly slice meat.