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Corned beef brisket recipe

Corned Beef

A completely clean crap-free corned beef recipe. Easy and delicious!


3/4 cup pure salt (Himalayan, Australian, natural rock salt)

About 2L filtered/spring water

About 1.5-2kg grass-fed beef brisket (or any slow-and-low beef cut)

More water for later

Handy items to have

  • Medium-large saucepan

  • Whisk

  • Large container with lid (or use biodegradable plastic wrap, or beeswax wrap)

  • Slow cooker

  • Tongs


  1. Gently heat the water and salt in a saucepan on the stove, whisking until most or all of the salt has dissolved. This makes the salt brine.

  2. Trim the excess fat from the brisket, place the brisket in a large container then cover it with the salt brine liquid, place a lid/covering on and refrigerate for 3-4 days. If the meat floats and exposes some flesh to the air simply place some sort of weight on top (like a plate) to keep the meat submerged in the brine.

  3. Remove the brisket from the brine, rinse really well under running water then place in the slow cooker, covering with water and leaving on low heat for about 20-24 hours or until the meat feels fairly soft when a knife or fork is inserted into the centre.

  4. Remove the meat from the slow cooker and let cool down before pulling apart with forks or your fingers. It will still be quite salty so you won't need to add salt to this when you eat it.

For a non-carnivore version add your favourite dried herbs to the brine (bay leaf, pepper, oregano etc) 

Questions or comments about this recipe?

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