Dry-brining is a relatively new term that simply means salting and resting food before cooking. Brining typically involves a salty water-based mixture, so technically "dry-brining" isn't brining at all. We sometimes use the term "dry brine" in this context just to differentiate from the more typical wet brine. More accurately, this recipe is dry-cured corned beef.

Is there a substitute for pink salt?

No, you can't skip the pink salt in this recipe. Pink salt, also called Prague powder or curing salt, is a mixture of table salt and sodium nitrite. It preserves the meat, prevents bacterial growth, imparts a pink hue and enhances the flavor of the corned beef.

Do I have to rinse the brisket before cooking?

Yes, thoroughly rinsing the brisket under cold running water is necessary before cooking. Don't worry - you aren't losing any flavor, you're just washing away the excess salt and corned beef is salty enough as it is! Skipping the step will result in corned beef that is way too salty.

How long will corned beef keep?

Once cooked, corned beef will keep covered in an airtight container in the fridge for up to four days or frozen for up to three months.

How do I get thin slices of corned beef?

Slicing through hot corned beef makes it difficult to get thin slices. If thin slices (like those in the photo above) are what you're after, cut the corned beef while still cold after letting it sit in the fridge overnight.

Homemade Corned Beef (Dry-Cured) - Whisked Away Kitchen

Ingredients

5 lbs (2.25 kg) beef brisket, flat cut
1 cup (150 grams) Diamond Crystal kosher salt*
1 teaspoon (5 grams) pink curing salt
¼ cup (50 grams) brown sugar
1 tablespoon allspice berries
1 tablespoon juniper berries
1 tablespoon black peppercorns
1 tablespoon yellow mustard seeds
8 whole cloves
1 teaspoon red pepper flakes
4 bay leaves

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Instructions

Toast the allspice, juniper berries, peppercorns, mustard seeds, cloves, red pepper flakes and bay leaves in a dry skillet over medium heat just until fragrant (1-2 minutes). Make sure not to let them burn! Using a spice grinder or mortar and pestle, process the spices to a coarse grind. Combine with the kosher salt, pink salt and brown sugar.
Trim the brisket of excess fat and pat dry. Rub the spice mixture all over the brisket to thoroughly coat. Place in a sealed plastic bag and press as much air out as you can. Refrigerate for seven days. Flip the meat once daily.
Before cooking your corned beef, thoroughly rinse off the salt and spices under cold running water.
To cook the corned beef, place it in a dutch oven and cover with water by several inches. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 3-4 hours or until tender.
Transfer the corned beef to a cutting board and allow to rest for 10 minutes before thinly slicing against the grain.

Notes

Kosher salt: Types of kosher salt vary significantly in granule size, which is why we specified Diamond Crystal kosher salt. If using Morton’s coarse kosher salt, which we have also tested for this recipe, use 1/2 cup (which will still be 150 grams).