Corned Beef Brisket from Scratch

Carlene Thomas RDN
Carlene Thomas RDN
August 25, 2021
For a tender, sliceable corned beef that’s worth it, you’ll love this five-day brined, 10-hour sous vide brisket cooked in the Anova Precision Oven. The time and temperature in this recipe breaks down the connective tissue while keeping the fat tender, so there’s no need to remove it. It’s perfect served with cabbage or sliced up and layered into a Reuben sandwich. Notes: This corned beef is pink thanks to the curing salt, which is sometimes also called pink salt. It is not the same as pink sea salt. The prep time listed below does not contain the brining time; add 5 days to the time listed.
Prep Time
Cook Time
Corned Beef Brisket from Scratch
3 (1)
3.67 quarts
lukewarm water
1.5 cups
Diamond Crystal kosher salt
½ cup
light brown sugar
2 inches
fresh ginger, peeled and grated
1 (12-ounce) bottle
lager beer
5 tsp
curing salt (see note)
dry bay leaves
2.5 Tbsp
coriander seeds
2.5 Tbsp
black peppercorns
2.5 Tbsp
yellow mustard seeds
1 Tbsp
red pepper flakes
cardamom pods
allspice berries
8 whole
1 (5 1/4-pound)
boneless beef brisket, with fat cap attached

1. Make Brine

In a large pot that can keep brisket submerged, stir together the water, kosher salt, brown sugar, and ginger until the salt and sugar are dissolved.
Make Brine

2. Add Beer

Stir in lager. If you don’t have it (or don’t want to use it), add 3/4 cup water instead.
Add Beer

3. Add Curing Salt

Sprinkle in the curing salt and stir to dissolve.
Add Curing Salt

4. Blend Spice Mixture

Combine the bay leaves, coriander, peppercorns, mustard seeds, pepper flakes, cardamom, allspice, and cloves in a spice grinder or mortar. Blend or pound with pestle until well ground. Add 5 tablespoons of the spice mixture to the brine. Reserve the remainder for a later step.
Blend Spice Mixture

5. Add Brisket

Add the brisket to the pot and submerge completely, using a plate if necessary to keep it under the top of the liquid. Cover the container and refrigerate 5 days, flipping the brisket and stirring the brine once per day.
Add Brisket

6. Preheat Oven

When ready to cook, heat the oven.
Sous Vide Mode: On
Steam: 100%
Temp: 180°F
Heat: Rear

7. Drain and Dry Brisket

Remove the brisket from the brine and discard the liquid. Pat dry with paper towels and transfer to a foil-lined sheet pan, fat-side-up.
Drain and Dry Brisket

8. Season

Sprinkle the remaining seasoning mix over the top of the brisket, patting it in as you go.

9. Cook 10 hours

Transfer to the oven and cook until tender, 10 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 180°F
Heat: Rear
10:00 Timer

10. Remove from Oven

When the brisket is finished, there will be liquid surrounding it in the pan; this does not mean it’s dry. Reserve for a sauce or another recipe. Transfer the corned beef to a cutting board.
Remove from Oven

11. Slice and Serve

Slice for corned beef and cabbage or for Reuben sandwiches. (The pink color will appear once you slice into the meat; the outer end will not be pink.) Serve.
Slice and Serve
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