Braised Corned Beef Brisket

You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law and it has become a treasured family recipe. The brisket is seared in a hot skillet to give it a caramelized surface when it's done, topped with sliced onions, garlic, and a drizzle of broth, then braised for about 6 hours for a tender, juicy roast. It's so worth the wait! I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year round.

• Preparation Time: 15 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 15 mins
• Calories: 455 Calories

Ingredients

• 2 tablespoons water
• 1 tablespoon vegetable oil
• 6 cloves garlic, sliced
• 1 onion, sliced
• 1 (5 pound) flat-cut corned beef brisket
• 1 tablespoon browning sauce (such as Kitchen Bouquet®), or as desired

Recipe Instructions

Step 1

Preheat oven to 275 degrees F (135 degrees C).

Step 2

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.

Step 3

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.

Step 4

Roast in the preheated oven until meat is tender, about 6 hours.