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Robin Ward

Juicy Braised Corned Beef Brisket

Tender, juicy corned beef, slow-braised for deep flavor and melt-in-your-mouth texture. Easy to make—a St. Patrick’s Day treat or perfect for hash!
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6
Course: #maincourse
Cuisine: Irish
Ingredients Equipment Method

Ingredients
  

  • 1, 3½ to 5 lb. flat-cut corned beef brisket
  • 2 Tbsp browning sauce (Use any one or a mixture of the following: Maggi, Bulldog Worcestershire Sauce, Regular Worcestershire Sauce, Bragg's Liquid Aminos, Dark Molasses, or Dark Soy Sauce, brown sugar-apple cider vinegar mixture)
  • 1-2 Tbsp cooking oil, tallow, or lard
  • 1 onion, sliced
  • 6 cloves garlic, sliced
  • 2 Tbsp water

Equipment

  • large skillet
  • sheet pan or roasting pan
  • rack to set in roasting pan

Method
 

  1. Preheat the oven to 275 degrees F (135 degrees C).
  2. Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides.
  3. 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.
  4. 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.
  5. Roast in the preheated oven until meat is tender, about 1 hour per pound of meat or until internal temperature is 180℉ (82.2℃)
  6. Serve hot and enjoy!