Nitrate-Free Corned beef
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Nitrate- Free Corned Beef

Easy to make and freezes well. Needs approximately 7 days to cure before cooking.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Main Course
Cuisine: Irish
Keyword: Corned Beef, Gluten Free, Nitrate Free
Servings: 14 servings


  • 4-5 lb grass-fed beef brisket
  • 2 qts filtered water
  • 1 c kosher salt
  • 1/2 c Molasses
  • 6 cloves garlic
  • 1/4 recipe pickling spice
  • 1/2 c beet or purple sauerkraut juice
  • 2 sm onions, quartered or 1 large
  • 2 carrots, chunked
  • 2 celery stalks, chunked

Pickling Spice

  • 4 tbsp whole black peppercorns
  • 4 tbsp whole mustard seed
  • 4 tbsp whole coriander seed
  • 2 tbsp crushed red pepper
  • 4 tbsp whole allspice berries
  • 4 sticks cinnamon, broken
  • 4 tbsp whole cloves
  • 2 tbsp ground ginger
  • 8 bay leaves, broken


  • Place water, salt, molasses, garlic and pickling spice into pot on low heat. Stir until salt and molasses completely dissolve.
  • Remove from heat and add 2-4 cups of ice to cool liquid. Should be chilled. Stir in beet juice.
  • Add brisket.  Meat should be totally submerged. Place saucer or plate to hold meat down if necessary. Cover and place in fridge for 5 to 10 days.
  • Check daily to ensure beef is staying submerged and to stir brine.
  • When ready to cook, remove beef and discard liquid. Trim off any excess fat.

Slow Cooker Method

  • Place the brisket into a large slow cooker, add the onion, carrot and celery and cover with water by 1-inch (about 2 quarts). Cover and cook on low for 8 hours.

Stove Top Method

  • Place brisket into large pot, cut into pieces if needed. add the onion, carrot and celery and cover with water by 1-inch (about 2 quarts). Bring to a boil, then reduce to a simmer. Partially cover and cook 3 to 4 hours until fork tender.