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Corned Beef

Corned Beef
  • Prep: 15 minutes
  • Cook: 15 minutes
  • Serves: 6-8
  • Yield: 2 briskets
Recipe by Adapted from

Categorized: Entrées


  • 4 quarts water
  • 1 cup salt
  • 1 teaspoon saltpeter (see note 1 below)
  • 2 Idaho beef briskets, about 4 pounds each (see note 2 below)
  • 12 Idaho garlic cloves
  • 3 tablespoons pickling spices
  • 8 bay leaves
  • Saltpeter is known commercially as potassium nitrate and is used to give the meat a pink color.


  • Boil water. Add salt and saltpeter, stir to dissolve and set aside to cool. Place brisket in a large crock, zipper-style plastic bag or other non-metallic container. Pour salt water over meat and add garlic, pickling spices and bay leaves. Meat should be submerged; use a weighted jar to hold meat under pickling solution. Refrigerate or set in a cool place for 3 weeks. Drain and remove bay leaves before cooking.