Brined Corned Beef Brisket

The secret of the their amazing Reuben Sandwich is this exceptional recipe for a brined Corned Beef Brisket.


1 piece [10-12 pounds]whole beef brisket, raw
2 gallons warm water
2 sticks cinnamon
4 cups kosher salt
1/2 cup pink curing salt [6.25% nitrite] 1 cup brown sugar, packed
1 cup pickling spices
[For pickling spices you can find decent selections at your local supermarket. The pink salt is a little harder to find but is available online and gives the brisket it’s beautiful pink color.]

Brining Marinade – wisk together warm water and all other ingredients until spices and salt have dissolved.

Trim any thick areas of fat on top of the brisket so marinade can penetrate and place the brisket in a pan large enough to contain the roast and the liquid. Pour marinade over the brisket. Then cover tightly and place in refrigerator for 7 days.

After 7 days, remove from brine solution [reserve 2 cups] and place in deep roasting pan. Add 2 cups of the brine solution to the pan, wrap pan tight with foil and braise at 350 degrees for until thicker part of corned beef temps to 180.

Remove from oven and let rest, trimming brisket and carving to serve.

Build your Reuben with a healthy stack of sliced brisket on toasted rye bread, swiss cheese, 1000 island dressing and sauerkraut.

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