Homemade Corned Beef or Venison

Homemade Corned Beef or Venison

I like this more than the store bought corned beef
Prep Time 3 minutes
Cook Time 4 minutes
Total Time 7 minutes
Course Corned Beef
Cuisine Irish
Servings 4


  • 2 to 3 pound brisket
  • 2 quarts water
  • 1/2 C canning and pickling salt
  • 1/2 C tenderizing salt Morton's Tenderquick
  • 3 T sugar
  • 2 T mixed pickling spice
  • 2 bay leaves
  • 8 whole black peppercorns
  • 4 cloves garlic mixed


  • Combine all ingredients except meat in a pot and heat just to a boil. Remove from heat and allow to cool back down to room temp.
  • Place meat in a non-reactive container (glass, ceramic or ziplocs) and pour in cooled brine solution. Refrigerate for 4 to 6 days (thinner cuts for 4, thicker for 6). Stir up the meat at least once a day.
  • When ready to cook, dump out he mixture and rinse off the meat. Place meat and fresh water in a pot and heat to a boil. Reduce heat and allow to simmer approximately 3 1/2 to 4 1/2 hours until meat falls apart.
  • Optional: For a saltier, stronger result, save a couple cups of the brine solution and add to the fresh water when cooking.
  • Optional: Instead of cooking on the stove top, cook in a crock-pot on low for approximately 8-10 hours.


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