Mary Berry Homemade Corned Beef Recipe – Salty, Spiced, and Unbelievably Easy

I used to think corned beef came only from a vac-sealed plastic pouch at the supermarket—bright pink, suspiciously uniform, and oddly perfect. But then I cured my own.

It started as a challenge from a friend who swore it was foolproof. “Just brine a brisket,” they said. “Takes five days, no fancy gear.” I expected dry meat or some weird medieval preservation fail. Instead? Pure gold. Deep flavour, meltingly tender slices, and that unmistakable balance of salt, spice, and beefy richness.

I’ve since made it three times—once with pink curing salt, once without, and once with beets just to see what’d happen. If you’ve ever wanted to try it but felt intimidated, let me walk you through it. It’s wildly simple and so much better than shop-bought.

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Why This One Works So Well

• The spice balance is spot on. Clove, mustard seed, coriander, cinnamon… it’s like perfume for meat.
• The brining process tenderises the brisket. A low-and-slow bath of salty magic breaks it down beautifully.
• Pink salt = that iconic colour. Optional, but it does make it look like classic deli-style corned beef.

Most recipes use a pre-made pickling spice packet and call it a day. But toasting and crushing your own makes a huge difference. I didn’t expect to taste the cardamom—but I did. And now I always include it.

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INGREDIENTS + WHY THEY MATTER

Pickling Spice (DIY version)

• Allspice, coriander, mustard seeds, peppercorns, cloves, cardamom – Core flavours. Toasting wakes them up.
• Bay leaves + ground ginger – Adds depth and warmth.
• Cinnamon stick – A touch of sweetness to balance the salt.
• Red pepper flakes – Subtle heat. Skip or reduce if you’re sensitive.

Brine

• Kosher salt – Essential for curing. Measure by weight if possible.
• Pink curing salt (Prague Powder #1) – Optional but gives the meat its classic pink hue and boosts shelf-life.
• Brown sugar – Balances the savoury edge with a bit of sweetness.
• Water – The base. Use cold water after boiling to chill quickly.

Beef

• 5 lb beef brisket – Flat cut works best. Trim excess fat but don’t overdo it—you want some richness.
• Extra pickling spice – Added to the pot when cooking.

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Making It Yours (Without Ruining It)

• No pink salt? Totally fine. Your corned beef will be a bit greyer but still full-flavoured.
• Low-sodium version? Soak the brisket in plain water for 2–3 hours after brining, then rinse.
• Skip sugar? I tried once—regretted it. A touch of sweetness rounds out the saltiness.
• Add beet to cooking water – I tested this! It does tint the meat a gentle rosy pink, though not as vibrant as with pink salt.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Meat too salty	Didn’t soak/rinse long enough post-brine	Add extra water when simmering, soak brisket 1 hr first
Brisket dried out	Boiled too hard	Keep to a bare simmer—just bubbling
Weird flavours	Used stale spices	Always toast fresh spices if you can
Grey, unappetising beef	Skipped pink salt	Add a beet to the cooking pot or just accept a rustic look

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HOW TO MAKE HOMEMADE CORNED BEEF (Step-by-Step)

1. Toast your spices.
   Heat allspice, mustard seeds, coriander, peppercorns, cloves, cardamom in a dry pan for 1–2 minutes until fragrant. Don’t walk away—it goes from toasted to burnt fast.
2. Crush spices lightly.
   Use a mortar and pestle or the bottom of a mug. You just want to break them up, not turn them to powder. Stir in ground ginger, bay leaves, and cinnamon.
3. Make the brine.
   In a large pot, combine:
   • 1 gallon water
   • 300g kosher salt
   • 5 tsp pink curing salt (optional)
   • 3 tbsp of your spice mix
   • ½ cup brown sugar
     Bring to a boil, stir to dissolve, then cool completely. Refrigerate until chilled.
4. Brine the brisket (5–7 days).
   Submerge the brisket in the brine in a large container or 2-gallon freezer bag. Use a plate to weigh it down if it floats. Flip it daily for even curing.
5. Cook the corned beef.
   Rinse the brisket under cold water. Place in a pot, cover with fresh water (1–2 inches above the meat), and add 1 tbsp of reserved spices.
   Bring to a simmer, reduce to bare bubble, and cover. Cook 3–4 hours until fork-tender.
6. Slice across the grain.
   Let rest 10 minutes. Cut in half with the grain, then slice across the grain into thin slices.

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TIPS FROM MY KITCHEN

• I keep a spare batch of spice mix in a jar—it’s great for pickling onions too.
• My brisket usually floats, so I use a clean jar filled with water to weigh it down.
• I simmer uncovered for the last 20 minutes—helps reduce the cooking liquid slightly and intensifies flavour.
• Leftover corned beef freezes beautifully—slice first, then wrap tightly.

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STORAGE + SERVING

• Fridge: Up to 1 week, tightly wrapped or submerged in its cooking liquid.
• Freeze: Slice and freeze for 2–3 months. Thaws fast.
• Serve With:
  • Boiled cabbage and potatoes
  • Rye bread, Swiss cheese, and sauerkraut (hello, Reuben)
  • Hash with eggs
  • Pickles and mustard on a crusty roll

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FREQUENTLY ASKED QUESTIONS

Q: Do I have to use pink salt?
A: No—but it’s the only way to get that rosy deli look. Flavour’s still fantastic without it.

Q: Can I use this same method for a smaller brisket?
A: Absolutely. Just cut the brine recipe in half and adjust the container size.

Q: Can I brine longer than 7 days?
A: Yes, up to 10 days is fine, especially if your brisket is thick. But check daily—don’t let it go mushy.

Q: Can I reuse the brine?
A: No—toss it after one use. It’s absorbed raw meat juices.

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Similar Recipes:

• Mary Berry Corned Beef Hash
• Mary Berry Beef Stew
• Mary Berry Slow Cooker Beef Bourguignon

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