13 Reviews of Corned Beef (Corn Your Own)

From: AuntWoofieWoof

On Mar 22, 2004

This is an EXCELLENT recipe!! I will never buy corned beef at the store again!! I got a beef brisket that was close to 4 1/2 pounds.(If you can't find a brisket in your store, ask the butcher if they have any.) It was too big to fit in my stock pot for brining in one piece so I cut it in half. I put both pieces in the stockpot and added the brining ingredients. I then put a plate on top of the meat to weigh it down.(as directed) I started it on Monday (March 15th.) I brined it for 5 days!! On Saturday(5 days later)I took one piece of the meat out of the brine solution and set it aside. I put the other one in a smaller pot, covered it with the brine solution, returned it to the fridge and continued brining it. My crockpot was too small for both pieces. I took the piece of meat I had set aside and rinsed it really well to get the brine solution off of it. This makes the meat less salty when you cook it. I then put it in my crockpot and followed the rest of the directions in the recipe. I cooked it for about 8-9 hours. I put the cabbage in during the last 20 or so minutes of cooking time. It absorbed the flavors in the meat juices. The meat was VERY tender and VERY tasty!!! I cooked the other one today (Monday) on the top of my stove, following the recipe directions. It was very good too. I couldn't tell any difference in flavors by brining it longer. I think I added too much water to the pot when I cooked it today. Next time I make this, I will add less water to cook it in. I might be able to tell a difference then. Thanks Evelyn for an excellent recipe. This is the only way I will cook corned beef from now on...no more store bought, packaged corned beef for me!!

From: Dustbunni

On Apr 12, 2004

Excellent. I started brining almost 5 lbs of beef brisket on Thursday night and served it Easter Sunday afternoon. I followed your recipe except that I used a few more pepper corns. We enjoyed the corned beef with boiled potatoes and cold sauerkraut on the side. I cooked the potatoes in the corned beef broth--not the brine. And I made some rye buns. DH and I are looking forward to leftovers today. Evelyn, I'll me making this one again and again.

From: Elisa72

On Mar 17, 2007

I'm making this for St. Patrick's Day for the second time (guess I forgot to review it last year). It's easy and delicious! Fresher tasting than store-bought, but with that distinctive "corned beef" taste. Because I cook the cabbage and potatoes in the water I don't like having whole spices in it. Since I'm too lazy to strain it (and don't want to lose the bits of meat floating in it) I used the full amount of spices for the curing and none in the cooking water.

From: mr gene

On Mar 11, 2009

This is a very good corned beef recipe. However when I went to school 60 hours was 2.5 days not 5 days, so this was about right time to brine the brisket. It is better than most corned beef that you can buy ay wally world or most stores. thanks for the recipe Evelyn

From: joan in CNY

On May 11, 2005

Evelyn, Thank-you,thank-you!! This looks very close to the recipe for corning beef that I had years ago but misplaced (lost!). I have printed it out and will be on the lookout for a good buy on a brisket. In recent years I have been using Corned Beef With Mustard Glaze as an alternative. The glaze is fabulous-will still continue to use it, even with this recipe.Thanks do much for posting!

From: Gina*S

On Sep 12, 2005

This was very good!!! Much better than store bought. I put everything in a 1 1/2 gallon zip top bag and let it marinate for 72 hours. My whole family loved it. Thanks!

From: luvmybge

On May 1, 2005

I finally found beef brisket on sale ($1.99lb) and have been keeping this recipe for just that reason. I cooked it on the 5th day and it was just delicious. I served it cold, sliced on whole grain bread with cheese and hot mustard.

From: Wing-Man

On Mar 13, 2005

WOW!! Was this recipe right on. This was my first attempt at fresh corned beef and am I ever pleased. Just follow the recipe and you should be also. Excellent taste and fork tender. I live in Texas and we use beef brisket for BBQ, but I tell you this corned beef version is much more tender and very very tastie.

From: Chef Kate

On Mar 24, 2008

Raves from all the tasters! I let it corn a full five days and then cooked as directed. No cabbage or mustard for us--Corned Beef Specials! Corned beef on rye with cole slaw and Russian dressing. As good as we ever got in a deli in the city! Thanks from all of us!

From: Court2

On Jan 29, 2009

This recipe was great and had an excellent flavor. HOWEVER, the salt level was way, way, way too high when leaving it to marinate for 60 hours. Even when thoroughly rinsing and drying the meat before cooking. When making this recipe again, I will try to halve the salt (to only 1 cup) if marinating for the full 5 days. Alternatively, a shorter marinade time should also help.