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Corned Beef Brisket

Submitted by on March 15, 2010 – 12:55 PMNo Comment
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With the approach of March 17th I can’t help but drool about the great Irish beers of the season. Those deep malty ales that grow curly red hairs out of all our chests! If you are Irish you drink them with much joy and tradition. If you are not than that day you wish you were.

In the same realm, I feel it just as important to enjoy great traditional Irish food with those tall pints. One of my favorite dishes is a great salty corned beef with cabbage and potatoes.

Now of course I could give you a recipe for boiling the three main ingredients together add some salt and criochnaithe. I want to give you more power than that. You see there is nothing like corning your own beef and it is very easy so long as you allot your self the time.

Please seek out the incredible O’hara Celtic Stout by Carlow Brewing Company in Ireland. Perfect with the salty, briney, brisket.


– 10 lb beef brisket (locally sourced if possible)
– 4 cloves of chopped garlic
– 3 tsp of paprika
– 1/4 tsp of salt peter
– 1/4 cup warm water
– 2 tbsp of sugar
– 2 tbsp pickling spice
– 1 cup of salt
– 2 quarts of water


1. Starting with your warm water mix in the salt peter and allow it to dissolve. Next add your remaining ingredients to the water mixture. Also add your salt to the 2 quarts of water and allow that to dissolve.

2. Wash your brisket under cold water and pat it dry. I like to sit the brisket out at room temp for about 20 minutes it lets the meat warm up and take in the brine deeper.

3. Place the brisket in a large container and cover the with your salt water and salt peter mix. Soak the meat in your container covered for 3 weeks.

4. Once it is ready remove and rinse thoroughly. Soak the beef for about 20 minutes at a time in 3 changes of water. Ending the process in a final fourth soak for about 24 hours.

5. You are now ready to enjoy with your favorite Irish recipe and pint of great Irish Beer.