Discover the surprisingly beefier and less salty side of corned beef! This gray corned beef recipe omits nitrates for a healthier, more flavorful experience. Dive into crafting your own unique pickling spice blend and enjoy a complex, homemade delicacy that challenges traditional corned beef. Serve it up with hearty sides for a complete, satisfying meal.

Follow The Directions

01

Step

Make brine: In a large pot, bring water to a boil. Stir in kosher salt and white sugar until dissolved. Remove from heat, then add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves. Allow the brine to cool to room temperature (at least 1 hour).

02

Step

Prepare corned beef: Place beef brisket in a large ceramic or glass dish deep enough to keep the brisket submerged in brine. Pour brine over the brisket. Weigh it down to ensure it remains fully submerged. Cover the dish tightly with plastic wrap. Brine in the refrigerator, checking brine level daily, for 7 to 10 days.

03

Step

Remove brisket from brine and rinse thoroughly under cool running water. Discard the brine. Place brisket in a large slow cooker. Add enough cool water to cover the brisket by several inches, and season with sea salt.

04

Step

Cook on High for 2 hours. Add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Continue to cook on Low until the vegetables are softened and the brisket is heated through and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center of the brisket should read 160 degrees F (70 degrees C).

05

Step

Remove the brisket to a cutting board and cover tightly with aluminum foil. Allow the brisket to rest.

06

Step

Arrange cabbage wedges into the slow cooker. Continue cooking until all vegetables are tender, approximately 20 to 30 minutes.

07

Step

Slice the corned beef into thin slices and serve alongside the tender vegetables.

For the most flavorful corned beef, allow the brisket to brine for the full 10 days.
Adjust the pickling spices to your personal preference. Feel free to experiment with different combinations and amounts.
Resting the brisket after cooking is crucial for tender, juicy slices. Do not skip this step!
Serve with your favorite sides, such as oatmeal Irish soda bread and stone-ground mustard, for a complete and satisfying meal.