Corned Beef

7-day Cured Brisket slow cooked to make the best Corned Beef

AuthorSara Bojarski Prep Time: 0:15:00
Cook Time: 7:00:00
Total Time: 7:15:00
Serving Size: Serves 6-8 Ingredients
  • 1/4 Cup Salt
  • 1 1/2 T Black Peppercorns
  • 1 Tablespoon Coriander Seeds
  • 1 Teaspoon Crushed Bay Leaf
  • 2 tsps Paprika
  • 2 tsps Whole Cloves
  • 6 lbs Brisket
  • 2 Bay Leafs
  • In a spice grinder - grind your black peppercorns, coriander seeds and cloves into a course powder. In a bowl, combine those spices with your salt, crushed bay leafs, and paprika. Stir to combine.
  • Rinse and pat dry your brisket with a paper towel. Rub the spice mixture all over the brisket, covering all sides. Place brisket in a large ziploc bag, and press all the air out. Seal and place on a baking sheet in the fridge. Place another baking sheet on top of the brisket and weigh it down with at least 5 lbs of weight (cans).
  • Let sit in the fridge for 5-7 days (turning the brisket over 1 time every day).
  • On the day you're going to cook the brisket, rinse off all the spices, completely. Place in a slow cooker (or on a pot on the stove). Cover the brisket completely with water and throw in 2 bay leaves. Slow cook for 7 hours.
  • Remove brisket from slow cooker, let sit about 15 minutes, then carve against the grain in thin slices.