PCG Foods: Corned Beef Brisket

This recipe is great for meals such as corned beef and cabbage, Reuben sandwiches and more.


  • Brisket*
  • 1 pound natural sea salt
  • 1 ounce celery juice powder
  • 2 tbsp mustard seed
  • 2 tbsp black peppercorns (whole)
  • 1 tbsp ground ginger
  • 2 tbsp allspice (whole)
  • 2 cinnamon sticks
  • 8-10 bay leaves


  • Whisk ingredients (minus the brisket) together.
  • Submerge brisket for six days in a glass or ceramic dish refrigerated and covered. Flip the brisket every day.
  • After six days, braise with a covered lid until the internal temperature reaches 185-200˚F internal temp. depending on how tender you want it.**

* The brine is enough to cover at least one 10-15 pound brisket or two smaller briskets. Use smaller amounts for less brisket.

**Braise by bringing it to a boil and then immediately lowering to a simmer. Cover and keep at a low simmer on the stovetop or in the oven at 350˚F.

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