Name: O'Kee's Healthy Gray Corned Beef Brisket from Scratch
Prep time: 25 min
Cook time: 170 min
Total time: 10335 min
Yield: 18
Ingredients: 8 cups water; 1.25 cups kosher salt; 2 tablespoons white sugar; 1 cinnamon stick, broken into pieces; 12 whole juniper berries; 8 whole cloves; 8 whole allspice berries; 1 teaspoon mustard seeds; 1 teaspoon black peppercorns; 0.5 teaspoon ground ginger; 2 bay leaves, crumbled; 1 (6 pound) beef brisket, or larger, as desired; water to cover; 1 teaspoon sea salt; 2 pounds celery root (celeriac), peeled and cut into cubes; 2 pounds red potatoes, cut into cubes; 1 pound rutabagas, peeled and cut into cubes; 4 carrots - peeled, halved lengthwise, and cut into 1/2-inch strips; 4 parsnips - peeled, halved lengthwise, and cut into 1/2-inch strips; 2 onions, sliced; 1 head cabbage, cut into eighths

O'Kee's Healthy Gray Corned Beef Brisket from Scratch

5.0

(2)

2 Reviews

1 Photo

Gray corned beef omits the meat pinking saltpeter, which isn't the traditional preparation method anyway; this version will taste beefier. The result is far less salty than commercially prepared corned beef, and you can have fun creating your own pickling spices to create a complex flavor. While the color might not appeal to you, having corned beef without nitrates will. Serve with oatmeal Irish soda bread and stone-ground mustard. Plan 2 weeks for prep!

Submitted by Dana Kee

Updated on March 14, 2025

closeup of homemade corned beef, sliced on a plate (O'Kee's Healthy Gray Corned Beef Brisket from Scratch)

Prep Time:

25 mins

Cook Time:

2 hrs 50 mins

Additional Time:

7 days 1 hr

Total Time:

7 days 4 hrs 15 mins

Servings:

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Ingredients

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Original recipe (1X) yields 18 servings

Brine:

8 cups water
1 ¼ cups kosher salt
2 tablespoons white sugar

1 cinnamon stick, broken into pieces
12 whole juniper berries
8 whole cloves
8 whole allspice berries
1 teaspoon mustard seeds
1 teaspoon black peppercorns
½ teaspoon ground ginger
2 bay leaves, crumbled

Corned Beef:

1 (6 pound) beef brisket, or larger, as desired
8 cups cool water, or as needed
1 teaspoon sea salt
2 pounds celery root (celeriac), peeled and cut into cubes
2 pounds red potatoes, cut into cubes
1 pound rutabagas, peeled and cut into cubes
4 carrots - peeled, halved lengthwise, and cut into 1/2-inch strips
4 parsnips - peeled, halved lengthwise, and cut into 1/2-inch strips
2 onions, sliced
1 head cabbage, cut into eighths

Directions

Make brine: Bring water to a boil in a large pot. Stir in salt and sugar until dissolved; remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves. Let brine cool to room temperature, at least 1 hour.
Prepare corned beef: Place brisket in a large ceramic or glass dish deep enough to keep brisket submerged in brine. Pour brine over brisket; weigh it down to keep submerged. Cover the dish tightly with plastic wrap. Brine brisket in the refrigerator, checking brine level every day, 7 to 10 days.
Remove brisket from brine and rinse under cool running water; discard brine. Place brisket in a large slow cooker; add enough cool water to cover brisket by several inches and season with sea salt.
Cook on High for 2 hours. Add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Cook on Low until vegetables are softened and brisket is hot and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center of brisket should read 160 degrees F (70 degrees C).
Remove brisket to a cutting board and cover tightly with aluminum foil.
Arrange cabbage wedges into the slow cooker; continue cooking until all vegetables are tender, 20 to 30 minutes.
Slice corned beef into thin slices and serve with vegetables.

Chef's Note

Cut of meat is important. It should be a flat-cut brisket, a special-order item at most butcher shops. You may prefer the nutritional benefits of grass-fed beef, which takes extra patience to find sources but is well worth the hunt. When you find a source, order two! This makes a wonderful corned beef.

You can use two 3- or 4-pound briskets if they're easier to handle than a large brisket.

If more brine is required to keep meat covered, dissolve 3 tablespoons kosher salt into every 1 cup of boiling water needed; cool completely before adding.

You can use wooden toothpicks to hold cabbage wedges together, if necessary.

Editor's Note:

The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutrition Facts (per serving)

321	Calories
14g	Fat
29g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 18
Calories 321
% Daily Value *
Total Fat 14g	17%
Saturated Fat 5g	26%
Cholesterol 62mg	21%
Sodium 6559mg	285%
Total Carbohydrate 29g	11%
Dietary Fiber 7g	24%
Total Sugars 9g
Protein 21g	43%
Vitamin C 46mg	51%
Calcium 103mg	8%
Iron 4mg	24%
Potassium 944mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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