This Is Grandma’s Secret for Perfect Corned Beef and Cabbage
Updated: Nov. 04, 2020
Hint: Forget "store-bought."
Corned beef is a staple for St. Patrick’s Day in America. The brisket tastes great served with a side of cabbage, potatoes and other root vegetables. But instead of purchasing the store-bought pre-brined stuff, we recommend brining your own at home.
Why Is Brining Your Own Corned Beef Better?
Sure, buying ready-to-cook corned beef at the supermarket is a convenient time-saver. However, curing or corning your own beef brisket is more rewarding. It’s also a throwback to the days when your grandma would prep a special meal for March 17.
“Corning,” “curing,” “pickling” and “brining” are commonly interchangeable terms in the culinary world. The process was invented to preserve meat by packing it in salt and soaking it in a brine. Long before modern refrigerators came on the scene, brining was a preferred preservation method.
One of the benefits of the at-home process includes being able to create your own custom, homemade flavors. When making corned beef from scratch, you have the power to use more of your family’s favorite herbs and spices. The from-scratch version will be a recipe your kids pass down for generations, too.
For homemade corned beef, the brining process takes about 10 days, so plan ahead.
How Do You Make Pickling Spice at Home?
Making your own homemade pickling spice is easy! Here are the ingredients you’ll need:
- 2 tablespoons mustard seed
- 1 tablespoon whole allspice
- 2 teaspoons coriander seeds
- 2 whole cloves
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper flakes
- 1 bay leaf, crumbled
- 1 cinnamon stick
Combine all of the ingredients and store in an airtight jar or container. When you’re ready to begin the process, you can pickle the brisket, cabbage and other veggies with the spice medley recipe above. Here’s our complete guide on how to make corned beef from scratch!
Thinking of adding a twist on cabbage to go with your corned beef? Try our best cabbage recipes!
Recipes to Make With Leftover Corned Beef
Creamy Reuben CasseroleThis is one of my favorite leftover corned beef recipes. It's great for the days after St. Patrick's Day, or the celebration itself. This Reuben casserole features corned beef, sauerkraut and other ingredients that make Reuben sandwiches so popular. —Margery Bryan, Royal City, Washington
Corned Beef Hash Rustic PieThis suppertime pie has all the yummies: homemade crust, seasoned potatoes, and lots and lots of corned beef and cheese. —Colleen Delawder, Herndon, Virginia
Corned Beef Pizza SwirlsYou don't have to wait until St. Patrick's Day to enjoy this easy Reuben appetizer. Deli meat and cheese make it doable year-round. —Colleen Delawder, Herndon, Virginia
Spicy Corned Beef TacosUsing leftover corned beef in new and exciting ways is my personal cooking challenge. These fun tacos take my favorite Reuben ingredients and turn them into something totally different—and completely delicious. —Fay Moreland, Wichita Falls, Texas
Makeover Hash and EggsWho knew there was such a thing as healthy corned beef hash?! Loaded with red potatoes and deli corned beef, our lightened-up version of corned beef hash delivers fresh flavors and a dose of fiber. It's so spot on, you'll swear you're in a diner. —Taste of Home Test Kitchen
Slow-Cooker Reuben SpreadMy daughter shared this recipe with me for a hearty spread that tastes just like a Reuben sandwich. Serve it from a slow cooker set to warm so the dip stays at its most tasty temperature. —Rosalie Fuchs, Paynesville, Minnesota
Reuben PizzaFridays are pizza nights at our house. We do a lot of experimenting, so we don't have the same, old thing every week. With only five ingredients, this Reuben pizza is a snap to whip up, and it tastes just like a Reuben sandwich. —Nicole German, Hutchinson, Minnesota
Reuben Brunch BakeI created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas
Paddy’s Reuben DipThis slow-cooked spread tastes just like the popular Reuben sandwich. Even when I double the recipe, I end up with an empty dish. It's an excellent leftover corned beef recipe, too. —Mary Jane Kimmes, Hastings, Minnesota
Hearty Split Pea SoupI was having trouble figuring out what to make with corned beef after St. Patrick's Day. So, I tried a spin on traditional pea soup, with this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. —Barbara Link, Alta Loma, California
Reuben CalzonesI love a Reuben sandwich, so I tried the fillings in a pizza pocket instead of on rye bread. This hand-held dinner is a big winner at our house. —Nickie Frye, Evansville, Indiana
Chicken Reuben Roll-UpsMy Nebraska-native husband loves Reuben sandwiches and anything with chicken, so I combined his two favorites in a fun roll-up. —Ashli Kottwitz, Hermitage, Tennessee
Makeover Reuben MeltWhen I need a leftover corned beef recipe, I turn to this melt. This twist on a classic Reuben keeps the corned beef and uses a sauce made with Swiss (and plenty of thousand-island flavor). Fresh slaw on top replaces the sauerkraut. —Jenni Sharp, Milwaukee, Wisconsin
Originally Published: January 29, 2019
