Easy Overnight Corned Beef Recipe
Nothing says St. Patrick’s Day like a hearty plate of corned beef and cabbage, but traditional recipes can take 5-7 days to cure the meat. If you’re short on time but still want that classic flavor, this overnight corned beef recipe is for you! With a simple brine and quick cure, you can have tender, flavorful corned beef in just one day.
Why You’ll Love This Recipe
Quick & Easy – No need to wait a week to enjoy homemade corned beef.
Flavorful & Tender – The brine infuses the brisket with classic spices for an authentic taste.
Perfect for St. Patrick’s Day – A festive meal without the long preparation time.
Easy Overnight Corned Beef Recipe
This quick and easy overnight corned beef recipe gives you all the classic flavors without the long wait! Perfect for St. Patrick’s Day or any time you want tender, flavorful corned beef and cabbage with minimal effort.
Equipment
- 1 Oven
- 1 Dutch Oven
- 1 Meat Injector
- 1 tripple thick cheese cloth & butchers twine Used to make a bouquet garni for extra flavor.
Ingredients
- 4 lb Beef Brisket
Overnight Cure / Brine
- 1 Gallon Water
- 1 lb. Sea Salt
- 1 Oz. Celery Powder
- 2 tbsp Whole Mustard Seed or grounded
- 2 tbsp Whole Black Peppercorn or grounded
- 2 tbsp Whole All Spice Berries or grounded
- 1 tbsp Ground Ginger or grounded
- 8-10 Bay Leaves
- 2 Crushed Cinnamon Sticks
Braising Liquid
- 1 1/2 quart Water
- 2 bottles Peroni beer
- 3 Cloves Garlic
- 2 Bay Leaves
- 1 tbsp Whole Black Peppercorn
Vegetables
- 6 Medium Carrots Cut into quarters
- 1 1/2 lb. Red Potatoes
- 1 Head of Cabbage Cut into 8ths
Instructions
Overnight Corned Beef Cure / Brine
- Add each ingredient to a food safe container one at a time. Be sure that the container is large enough to fully submerge your brisket. Gently sift the ingredients together1 Gallon Water, 1 lb. Sea Salt, 1 Oz. Celery Powder, 2 tbsp Whole Mustard Seed, 2 tbsp Whole Black Peppercorn, 2 tbsp Whole All Spice Berries, 1 tbsp Ground Ginger, 8-10 Bay Leaves, 2 Crushed Cinnamon Sticks
- Inject the brisket with the brining liquid. You will know it is properly injected when meat overflows with fluid. This step is done because the brisket will only be brining for one night. Injecting it ensures that you will get flavor all throughout the meat.4 lb Beef Brisket
- Submerge the brisket in the brine and cover it.
- Place the container in the fridge and allow the meat to cure overnight.
Braising Liquid
- Add Water and Peroni's to a dutch oven1 1/2 quart Water, 2 bottles Peroni beer
- Place Garlic, Bay leaves, and whole black peppercorn in the middle of a cheese cloth (This is to create a bouquet garni. This little pouch will add extra flavor fo the braising liquid.)3 Cloves Garlic, 2 Bay Leaves, 1 tbsp Whole Black Peppercorn
- Tie ingredients together, creating a small satchel of ingredients
- Trim any excess cloth and string
- Add bouquet garni to the pot
- Submerge pre brined Brisket into the liquid
- heat ingredients until it comes to a rolling simmer.
Braise
- Preheat oven to 275 Degrees
- Place the lid on the dutch oven and place it in the oven
- Allow the ingredients to braise in the oven for 3 hours.
- Turn off the oven and remove the dutch oven
- Remove the brisket from the pot and place on a baking pan
- Smother the meat with about a cup of the braising liquid to keep it moist
- Tent the meat with foil and place it back in the oven to keep it warm (The oven should be off)
Cook The Vegetables
- Remove Bouquet garni from the pot
- Add Carrots to the pot6 Medium Carrots
- Add Potatoes to the pot. The potatoes can be left whole. If you like you can cut them in half.1 1/2 lb. Red Potatoes
- Cover with lid and let simmer for about 15 mins or until vegetables are fork tender
- Add Cabbage. (Cut the cabbage into 8ths. Do not remove the core. This will keep the cabbage intact while simmering.)1 Head of Cabbage
- Cover with lid and let it simmer for 10 additional mins.
Serve it Up!
- Remove the corned beef from the oven and carve it
- Add veggies and corned beef to a plate and enjoy!