Brine for Corned Beef or Pastrami

Brine For Corned Beef Or Pastrami

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Pamela Rappaport


WHat I use to brine corned beef or pastrami.


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15 Min
No-Cook or Other


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    2 quarts water
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    1/2 cup brown sugar
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    1 cup kosher salt
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    2 tablespoons saltpeter
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    1 cinnamon stick
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    1 teaspoon mustard seed
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    1 teaspoon black peppercorns
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    8 whole cloves
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    8 whole allspice berries
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    12 whole juniper berries
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    2 bay leaves
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    4-5 lb brisket

How to Make Brine for Corned Beef or Pastrami


  1. Put the water in a large stockpot with all the spices. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add a couple of big scoops of ice ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and place inside a container, place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged.

Printable Recipe Card

About Brine for Corned Beef or Pastrami

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Eastern European

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