3 hours serves 8-10

Traditional Corned Beef with Pre Chuck Roast

Cooking at home is a great way to have family bonding time or to learn new cooking methods. We tried using the corned beef cooking method with our Chuck Roast for St. Patrick's Day. This is not the typical cut to corn beef, as normally you would use a brisket cut. But, luckily, we've found out that our Chuck roast works well too! 



  • 2 Pre Chuck Roasts (3 lb. beef)
  • 1 gallon of water
  • 1 cup plus 3 tbsp kosher salt
  • 6 tbsp pickling spice, divided
  • 1/2 cup brown sugar
  • 5 tsp curing salt
  1. Pour water into a large pot, large enough to hold the brine plus meat.
  2. Add kosher salt, 3 tablespoons pickling spice, brown sugar, and curing salt to the pot.
  3. Add brown sugar.
  4. Bring the brine to a gentle boil and then turn it off. Let cool. To speed up cooling, place the pot in the refrigerator.
  5. In a durable plastic or glass container, pour the brine and add the raw meat.
  6. Put container in the refrigerator and let sit for 3-5 days.
  7. After 3-5 days, take meat out of the fridge. Rinse each piece of meat with cold water and place in a pot with fresh water.
  8. Add 3 tablespoons of pickling spice to the water.
    Bring to a gentle boil and then turn to medium low. Let cook for 2 1/2 to 3 hours with the lid off.
  9. Remove from water and slice.
  10. Once the corned beef is made you can slice it, dice it and throw it into many recipes. We chose to make a classic reuben sandwich with quality swiss cheese and rye bread and a breakfast hash with poached eggs. The corned beef will keep in the refrigerator for up to 7 days.


Amount per 100g

Recipe developed by   Jennifer Borchardt