This Is Grandma’s Secret for Perfect Corned Beef and Cabbage

Corned beef is a staple for St. Patrick’s Day in America. The brisket tastes great served with a side of cabbage, potatoes and other root vegetables. But instead of purchasing the store-bought pre-brined stuff, we recommend brining your own at home.

Why Is Brining Your Own Corned Beef Better?

Sure, buying ready-to-cook corned beef at the supermarket is a convenient time-saver. However, curing or corning your own beef brisket is more rewarding. It’s also a throwback to the days when your grandma would prep a special meal for March 17.

“Corning,” “curing,” “pickling” and “brining” are commonly interchangeable terms in the culinary world. The process was invented to preserve meat by packing it in salt and soaking it in a brine. Long before modern refrigerators came on the scene, brining was a preferred preservation method.

One of the benefits of the at-home process includes being able to create your own custom, homemade flavors. When making corned beef from scratch, you have the power to use more of your family’s favorite herbs and spices. The from-scratch version will be a recipe your kids pass down for generations, too.

For homemade corned beef, the brining process takes about 10 days, so plan ahead.

How Do You Make Pickling Spice at Home?

Making your own homemade pickling spice is easy! Here are the ingredients you’ll need:

• 2 tablespoons mustard seed
• 1 tablespoon whole allspice
• 2 teaspoons coriander seeds
• 2 whole cloves
• 1 teaspoon ground ginger
• 1 teaspoon crushed red pepper flakes
• 1 bay leaf, crumbled
• 1 cinnamon stick

Combine all of the ingredients and store in an airtight jar or container. When you’re ready to begin the process, you can pickle the brisket, cabbage and other veggies with the spice medley recipe above. Here’s our complete guide on how to make corned beef from scratch!

Recipes to Make With Leftover Corned Beef

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Reuben Bread Pudding

Our Aunt Renee always brought this casserole to family picnics, and it became so popular that she started making two or three to bring. —Johnna Johnson, Scottsdale, Arizona

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Reuben Waffle Potato Appetizers

I love Reubens, so I turned this classic sammie into a fun appetizer with corned beef and sauerkraut on waffle fries. —Gloria Bradley, Naperville, Illinois

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Meal in a Muffin Pan

This meal-in-a-pan breakfast is ideal for busy weekday mornings. I just add fresh fruit and beverages. —Michelle Plumb, Montrose, Colorado

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Slow-Cooker Reuben Spread

My daughter shared this recipe with me for a hearty spread that tastes just like a Reuben sandwich. Serve it from a slow cooker set to warm so that it stays tasty and warm. —Rosalie Fuchs, Paynesville, Minnesota

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Reuben Pizza

Fridays are pizza nights at our house. We do a lot of experimenting, so we don't have the same, old thing every week. With only five ingredients, this pizza is a snap to whip up, and it tastes just like a Reuben sandwich. —Nicole German, Hutchinson, Minnesota

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Reuben Brunch Bake

I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas

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Diner Corned Beef Hash

I created my hash to taste like a dish from a Northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. —Denise Chelpka, Phoenix, Arizona

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Corned Beef Hash and Eggs

Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! —Rick Skildum, Maple Grove, Minnesota

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Toasted Reubens

New Yorkers say my Reubens taste like those served in the famous delis there. For a little less kick, you can leave out the horseradish. —Patricia Kile, Elizabethtown, Pennsylvania

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Paddy's Reuben Dip

This slow-cooked spread tastes just like the popular Reuben sandwich. Even when I double the recipe, I end up with an empty dish. —Mary Jane Kimmes, Hastings, Minnesota

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Hearty Split Pea Soup

For a different spin on traditional pea soup, try this split pea soup recipe with corned beef. The flavor is peppery rather than smoky, and a tasty change of pace. —Barbara Link, Alta Loma, California

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Reuben Noodle Casserole

This Reuben casserole is an absolute favorite of ours. I recently served it at a Christmas gathering; people loved it and requested the recipe! —Joy Hagen, Webster, South Dakota

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Creamy Corned Beef Casserole

My family really enjoys the flavor of corned beef so I invented this casserole. It is so easy to whip up and your family will love it. —B Overland, Park, Kansas

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Corned Beef and Coleslaw Sandwiches

These open-faced sandwiches with layers of savory beef, creamy slaw and melty Swiss take only 15 minutes to create. —Marilou Robinson, Portland, Oregon

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Reuben-Style Pizza

I love a good Reuben sandwich and thought, “Why not make it into a pizza?” It's got extra cheesy goodness in the sauce, and smells wonderful coming out of the oven. —Tracy Miller, Wakeman, Ohio

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Reuben Dip

This rich, cheesy dip comes together so quickly, you can make it just before guests arrive. I often serve it with rye bread wedges. —Mary Jo Hagey, Gladwin, Michigan

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Corned Beef Stir-Fry

The celery seed really comes through in this colorful combination of carrots, cabbage and corned beef. A woman at church shared the recipe with me. My husband and son love its subtle sweetness. —Alesah Padgett, Franklin, Georgia

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Reuben Calzones

I love a Reuben sandwich, so I tried the fillings in a pizza pocket instead of on rye bread. This handheld dinner is a big-time winner at our house. —Nickie Frye, Evansville, Indiana

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Corned Beef 'n' Cheese Strata

If you like Reuben sandwiches, you'll love the flavor of this easy-to-prepare strata that's good for any meal of the day. —Anita Bukowski, Greendale, Wisconsin

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Chicken Reuben Roll-Ups

My Nebraska-native husband loves Reuben sandwiches and anything with chicken, so I combined his two favorites in a fun roll-up. —Ashli Kottwitz, Hermitage, Tennessee

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Reuben Pasta Salad

I took this salad to a neighbor's party that included a houseful of teachers. The dish was graded an A+! It's a standout for Oktoberfest, too. —Nichole Fischer, Las Vegas, Nevada

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Reuben Rounds

Fans of the classic Reuben sandwich will go crazy for baked pastry spirals of corned beef, Swiss and sauerkraut. They're so easy to make, and bottled Thousand Island dressing makes the perfect dipping sauce. —Cheryl Snavely, Hagerstown, Maryland

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Corned Beef Bagel Dip

I've taken this appetizer to many potlucks over the years, and everybody always enjoys dunking bagel bites into the creamy, kicked-up dip. —Shari Stensrud, Cambridge, Minnesota

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Reuben Soup

When we're lucky (or have been good—I'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. The cooks have been making it for years, and it remains a favorite. —Mary Lindell, Sanford, Michigan

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Baked Reuben Dip

I love a Reuben sandwich, and this recipe combines all of those flavors into a warm and gooey party dip. —Sylvia Metzler, Chillicothe, Ohio

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Makeover Reuben Melt

This twist on a classic Reuben keeps the corned beef and uses a sauce made with Swiss (and plenty of thousand-island flavor). Fresh slaw on top replaces the sauerkraut. —Jenni Sharp, Milwaukee, Wisconsin

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The post This Is Grandma’s Secret for Perfect Corned Beef and Cabbage appeared first on Taste of Home.

Ceara Milligan