Grass-fed Corned Beef

Corned Beef Brisket is a St. Patrick’s Day tradition for many people. Be sure to shop for grass-fed beef and avoid GMOs in your brisket any time of year.

Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list. 

Serves: 8



  • One 4-5 pound grass-fed beef brisket


  • 2 quarts of water
  • 1 cup of Himalayan sea salt
  • ½ cup raw cane sugar or organic brown sugar
  • 1 stick of cinnamon or about ¼ teaspoon cinnamon powder
  • 1 Tablespoon of mustard seeds
  • 1 to 2 Tablespoons of black peppercorns
  • ½ tsp whole cloves (about 8 to 10 individual cloves)
  • ½ tsp dried ginger powder or about 1 tsp fresh minced ginger
  • ½ tsp dried thyme leaf
  • 5 garlic cloves, crushed or ½ teaspoon garlic powder
  • 2 to 3 bay leaves, crushed
  • 1 tsp allspice berries (optional)
  • 1 tablespoon coriander seeds (optional)
  • 1 tsp juniper berries (optional)
  • ¼ cup beet juice or juice from homemade sauerkraut made with purple cabbage (optional)


Put the water, salt, sugar and spices (except beet juice or sauerkraut juice) in a large pot and heat, stirring frequently, until sugar and salt dissolve. Cool liquid, using 2 cups of ice if needed, and place in fridge until very cold. It is very important that the brine is cold before it comes in contact with the meat.

For the 3 to 5 day brining process, you can either place the brisket in a large, 2-gallon bag and add the brine, or place the brisket in a large glass container with a lid and add the brine. Either way, you want the brisket to be completely submerged and surrounded with the brine. If opting for beet and sauerkraut juices add them once everything is cooled.

Place in the fridge (put inside another dish if you just use the plastic bag in case it leaks) and leave it there for at least 3 days; Five days if possible. Each day, flip it over and move the brine around. After 3 to 5 days, remove meat from the brine, drain juices. Rinse under cold water to remove extra salt and spices.

Cook all day in a crock pot on low with about 1 cup of water. Or, wrap in foil and bake at 300 degrees F for 2 to 3 hours, until tender.

Leftover corned beef may be wrapped and frozen.