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Corned Beef Brisket Recipe (Brine Your Own)

katie wells wellness mama corned beef brisket

Lucky you! Stumbling upon this delicious, healthy, homemade corned beef recipe is your pot of gold. Recipe developer, influential podcaster, and mom of six, Katie Wells created this recipe with nutrition in mind. Using a US Wellness Meats grass-fed brisket and a nourishing brine, make some room in the fridge for the three-day brining process and prepare to be amazed! Embrace your inner Irish any time of the year! 

“Corned beef often contains additives and dyes to get the color. Make your own with this delicious recipe and get the benefit of some delicious and healthier additions.”

Prep Time Cooking Time  Total Time
20 minutes 8 hours 3 days 8 hours 20 minutes


Corned Beef Recipe

Recipe & Photos by Katie Wells | Wellness Mama

USWM Shopping List: Beef Brisket


  • 4-5 lb beef brisket
  • For the brine:
    • 2 qt water
    • 1 cup sea salt
    • 1⁄2 cup cane sugar (or brown sugar)
    • 1 cinnamon stick (or 1⁄4 tsp cinnamon powder)
    • 1 TBSP mustard seeds
    • 1-2 TBSP black peppercorns
    • 8-10 whole cloves
    • 1⁄2 tsp ginger powder (or 1 tsp fresh ginger, minced)
    • 1⁄2 tsp thyme
    • 5 cloves garlic (crushed, or 1⁄2 tsp garlic powder)
    • 2-3 bay leaf (crushed)
    • 1 tsp allspice berries (optional)
    • 1 TBSP coriander seeds (optional)
    • 1 tsp juniper berries (optional)
    • 1⁄4 cup beet juice (or juice from homemade sauerkraut made with purple cabbage, optional – it’s just for color)


  1. Make the brine by putting the water, salt, sugar, and spices (except beet juice or sauerkraut juice) in a large pot and heating, stirring frequently, until sugar and salt dissolve. Cool liquid, using 2 cups of ice if needed, and place in refrigerator until very cold. It is very important that the brine is cold before it comes in contact with the meat.
  2. For the 3-5 day brining process, you can either place the brisket in a large 2-gallon bag and add the brine, or place the brisket in a large glass container with a lid and add the brine. Either way, you want the brisket to be completely submerged and surrounded with the brine. Add the beet juice or sauerkraut juice (if using) at this point.
  3. Place in the fridge (if you use the plastic bag put it inside another dish in case it leaks) and leave it there for at least 3 days (5 days if possible). Each day, flip it over and move the brine around.
  4. After 3-5 days, remove from the brine, rinse well with cool water, and cook as you normally would a corned beef brisket. (Don’t normally cook a corned beef brisket? See this recipe.)
  5. The end!


Make sure your brine is completely cold before using and make sure you submerge your meat completely.


Katie Wells

A mom of six with a background in journalism, she took health into her own hands and started researching to find answers to her own health struggles. Her research turned into a blog and podcast that turned into an amazing community (starring you!). If Katie was writing this, she wouldn’t tell you that she’s written over 1,500 blog posts, 3 books, and was named one of the 100 most influential people in health and wellness. Or that she’s been called a thought leader for the current generations of moms.