Easy Overnight Corned Beef Brisket

The easiest overnight corned beef recipe out there! Instead of buying from the supermarket or doing a complicated brine that might take over a week, flavor your beef brisket with pastrami-inspired spices, leave it overnight, and have the perfect corned beef dinner tomorrow.

We’ve done our corned beef in the traditional boiled dinner style, including red potatoes, carrots, and cabbage. You can also serve this corned beef brisket alongside our delicious Irish Paleo colcannon or slap it together in an improvised Reuben sandwich anytime.

Paleo-friendly, gluten-free.

Easy Overnight Corned Beef Brisket

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Course: Main Course
Cuisine: American
Protein: Beef
Cut: Beef Brisket
Prep Time: 1 day 5 minutes
Cook Time: 2 hours
Total Time: 1 day 2 hours 5 minutes
Servings: 6 people


  • 1 pkg ButcherBox Beef Brisket

Dry Rub

  • 1 c kosher salt
  • 1 Tbsp sugar
  • 1 Tbsp cinnamon
  • 2 Tbsp coriander
  • 1 Tbsp freshly ground black pepper

For Boiled Dinner

  • 6 ea red potatoes whole
  • 4 ea whole carrots
  • 1 ea onion rough chop
  • 1 ea head cabbage cored and cut into medium wedges
  • 2 Tbsp coriander
  • 1 Tbsp cinnamon


  • Mix all dry rub ingredients and cover defrosted beef brisket on all sides. Cover and refrigerate overnight.
  • Rinse brisket thoroughly and place in large pot with potatoes, onions, carrots, and cabbage.
  • Add remaining spices and cover with water. Bring to a boil, lower to medium simmer and cover pot. Simmer for 1 ½ hours.
  • Remove from heat and leave pot covered for 30 more minutes.
  • Platter the veggies, slice corned beef in thick slices against the grain, top with some of the broth and enjoy! Season to taste with salt and pepper if needed.
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.