Hey there, folks! With St. Patrick’s Day right around the corner, if you’re looking to make a classic corned beef brisket, this one is my go-to. It’s inspired by my love for a really good corned beef hash—just like my mother and grandmother used to make. But before we get to the hash (which I’ll post soon with a video), we need a perfectly braised, melt-in-your-mouth brisket.
What Is Corned Beef Brisket?
Corned beef brisket is a cut of beef cured in a salt solution, giving it that signature deep, savory flavor and dark pink hue. Instead of boiling it, we’re taking things up a notch by searing it first and then braising it slowly in the oven. This method ensures a juicy, tender roast that practically falls apart. Once you try this, you’ll never go back to boiled corned beef again!
Why You’ll Love This Recipe:
- Minimal effort: Just 15 minutes of hands-on prep.
- Incredibly tender: Slow-braised for deep flavor and a melt-in-your-mouth texture.
- Perfect for leftovers: Great for sandwiches and hash.
- Freezer-friendly: Cook a big batch and save portions for later.
- Foolproof: Simple steps, easy ingredients, and no special skills needed.
Ingredients:
- Corned beef brisket (flat-cut)
- Browning sauce (such as Maggi, Bulldog Worcestershire or regular Worcestershire Sauce, Bragg’s Liquid Aminos, dark molasses, dark soy sauce, or brown sugar-apple cider vinegar mixture.)
- Neutral oil or beef tallow
- Onion
- Fresh garlic
Equipment You’ll Need:
- Large skillet
- Roasting pan with a rack
- Aluminum foil
- Digital meat thermometer
- Brush for browning sauce
How to Make Braised Corned Beef Brisket:
- Prep: Discard the seasoning packet. Brush the brisket with browning sauce.
- Sear: Heat oil in a skillet and sear the brisket until golden brown on both sides.
- Braise: Place on a rack in a roasting pan, scatter onions and garlic on top, and add water to the pan.
- Bake: Cover tightly with foil and roast at 275°F (135°C) for about 1 hour per pound.
- Check: Use a thermometer—180°F means it’s done.
- Rest & Slice: Let it rest before slicing against the grain.
Tips for Success:
- Browning Sauce Alternative: Mix any of the suggested ingredients or only use one—they all will work to add excellent depth of flavor to the outer surface of the meat.
- Check Temperature: Ovens vary, so always use a thermometer.
- For the Best Hash: Set aside some brisket for a crispy skillet hash (recipe coming soon!).
- Freezer Tip: Slice and store leftovers for up to 3 months.
Serving Ideas:
- Classic Plate: Serve with cabbage—like this Old-Fashioned Cabbage Pie or Healthy Cabbage Casserole—plus Crispy Duck Fat Potatoes and really great mustard.
- Sandwich: Rye bread, Swiss cheese, and sauerkraut for a Reuben.
- Next-Day Hash: Dice leftovers and crisp them up with potatoes and eggs.
That’s it—your go-to recipe for juicy, flavorful corned beef brisket. Stay tuned for my hash recipe, and happy cooking!
Watch the step-by-step instructions in this video!
Juicy Braised Corned Beef Brisket
Ingredients
Equipment
Method
- Preheat the oven to 275 degrees F (135 degrees C).
- Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides.
- Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
- Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
- Roast in the preheated oven until meat is tender, about 1 hour per pound of meat or until internal temperature is 180℉ (82.2℃)
- Serve hot and enjoy!
This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!
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If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! You can follow James T. on his page here and on Instagram, @WarpSpeedWags . Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made this recipe, how did it go for you?
10 responses to “Juicy Braised Corned Beef Brisket”
Yum!
This is too good to pass up! So easy and you’ll never eat corned beef from a can again!
So easy and so true!
Definitely going to try this! Thank you! 🙂
You’re welcome, Nancy!
Aww…that looks so tender and juicy 😋.
Thank you, Janice. Have a wonderful weekend!
2 Tbsp of water? Doesn’t seem like enough for a braise? I thought for a braise, you’re supposed to fill up to about 2/3-3/4 up the meat with cooking liquid and if I’m doing that, should I add the seasoning packet to the water?
It’s enough. When covered well with foil and put in the oven, the water and juices were trapped in and it came out juicy and tender. This is not a boiling recipe. Discard the seasoning packet.
Also, the brisket has been pre-seasoned with the brine which is poured off at the start.