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Homemade Grass Fed Corned Beef!

Homemade Corned Beef for St. Patrick's Day! Yes please!

Can be made with any of our grass fed roasts or with our beef tongue. No need to buy the stuff in the bag at the grocery store!

*Adapted from Alton Brown's Corned Beef recipe.*


  • 1 quart water

  • 12 oz Pink Himalayan Sea Salt

  • 1/2 cup light brown sugar

  • 1 cinnamon stick,broken into pieces

  • 1 teaspoon mustard seed

  • 1 teaspoon black peppercorn

  • 8 whole cloves

  • 8 whole allspice berries

  • 12 whole juniper berries

  • 2 bay leaves, crumbled

  • 1/2 teaspoon ground ginger

  • 3 pounds ice- I filled a gallon zip-lock bag half full and froze it the day before.

  • 1 Graze The Prairie Grass Fed Roast. (About 3 pounds)

  • 1 small onion, quartered- for when you cook the corned beef

  • 1 large carrot, coarsely chopped. - for when you cook the corned beef


  1. Place the water in a large stockpot (6-8 quart) add the sugar all the spices.

  2. Cook over high heat until the salt and sugar have dissolved.

  3. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine in the fridge until it reaches 45 °F. Once it has cooled place the meat and brine in a 2 gallon zip-lock bag. Seal and lay flat inside a container. Cover and refrigerate for 5 days. Check daily to make sure meat is fully submerged and stir the brine. You can stir the brine by massaging the bag a little.

  4. After 5 days remove the meat from the brine and rinse well under cool water.

  5. Place the meat in your slow cooker, add the onion and carrot and cover with water.

  6. Cover and cook on high for 8 hours.

  7. Remove from the slow cooker and shred it or thinly slice across the grain.

We served ours with steamed cabbage and roasted red potatoes. Delicious.


NOTE: I do not use the 'pink salt' aka, Prague Powder#1 aka. Curing salt the recipe calls for., a combination of sodium chloride, sodium nitrite and a bit of pink dye. If you prefer to use it, add 4 teaspoons when making your brine.

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