Was looking for another cold meat option I could make for lunches and tried out making our own corned beef. Not only was it delicious hot but scrumptious on wraps and sandwiches. We now continually have a piece of beef in brine ready for cooking!

By the way this is very simple!!

Corned Beef Nitrate Free


2 kg beef brisket

2 litres filtered water

1 cup sea salt
1/2 cup coconut sugar
1 tablespoon cinnamon powder
1 teaspoon mustard seeds
1 teaspoon black peppercorns
3 star anise
1 teaspoon allspice powder
12 juniper berries
2 bay leaves
1/2 teaspoon ground ginger
To cook:
filtered water
2 onions peeled and halved
3 large carrots in chunks
3 tablespoons apple cider vinegar
2 tablespoons coconut sugar
10 cloves


1. Place all brine ingredients in a saucepan and bring to the boil.
2. Let the brine cool to room temperature (this can take a couple of hours depending on weather)
3. Tip brine into a sealable container (I use a large tupperware box) and place beef brisket in and make sure that it stays submerged. (I use a small china plate to keep the meat under the brine)
4. Seal the box and place into the fridge for ten days to three weeks.  (traditional recipes tell you too turn the meat daily, I am inherently lazy and have found that neglect works too)
To Cook:
1. Discard brine and wash the beef brisket. (yes it will feel slimy from the powdered spices .. the meat is fine)
2. Place beef in a large saucepan and cover with filtered water.
3. Add the cooking ingredients and bring to the boil.
4. Simmer for 3 hours or if you are using a slow cooker .. low 7-8 hours

Serving Suggestions

Lasts in the fridge for a about 1 week. (if it is not eaten before this)

 Serve hot or use cold on wraps and sandwiches.

Enjoy xx