Corned Wagyu Beef Brisket

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  • 2 gallons water
  • 4 cups kosher salt
  • 1 cup sugar
  • 2 oz pink salt (curing salt)
  • 6 cloves garlic, minced
  • 1/4 cup pickling spice
  • 1 8-12 lb Wagyu beef brisket
  • 1 large yellow onion, chopped
  • 2 large carrots, chopped
  • 4 stalks celery, chopped
  • 1/4 cup pickling spice

Combine all the brine ingredients in a pot large enough to hold the brisket comfortably.

The Brine:
2 gallons water
4 cups kosher salt
1 cup sugar
2 oz pink salt (curing salt)
6 garlic cloves, minced
¼ cup pickling spice 

Bring to a simmer, stirring until the salt and sugar are dissolved. Remove the pot from the heat and allow to cool to room temperature, and then refrigerate the brine until it’s completely chilled.

Place the brisket in the brine and weight it down with a plate to keep it submerged.

Refrigerate for 5 days.

Remove the brisket from the brine and rinse it thoroughly under cool running water.

Place the brisket in a roasting pan large enough to hold it and add the chopped vegetables and enough cold water to cover the meat. Add the remaining pickling spice and bring to a boil, then reduce the heat, cover, and simmer gently for 3 hours, or until the brisket is fork-tender. (There should always be enough water to cover the brisket, replenish water as needed.)

Alternatively, place the brisket in a roasting pan, add vegetables and pickling spice and cover with water. Bring to a simmer and then cover in foil and place in a 300°F oven for 3 hours or until the brisket is fork-tender.

Remove the corned beef from the cooking liquid, discarding the vegetables. Slice the beef and serve warm with boiled potatoes and cabbage, then wrap and refrigerate for Rueben sandwiches the next day!