Corned Beef

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Once cut, corned beef can be stored in the refrigerator, covered, for one to two days; uncut it will keep for two to three weeks.


  • 4-5 lb/2 kg beef brisket
  • 4 qt/4


  1. Wipe the piece of beef brisket with a damp cloth and pierce it all over with a two-pronged fork. Put it in a deep container.
  2. For the brine, stir together the water, salt, sugar, juniper berries, whole allspice berries, bay leaves and garlic cloves, until the sugar and salt are dissolved. Pour over the meat.
  3. Weight the meat to submerge it at least