This corned beef brisket recipe was given to my mother-in-law and it has become a treasured family recipe. The brisket is seared in a hot skillet, then topped with sliced onions and garlic, then braised for about 6 hours for a tender, juicy roast. It's so worth the wait! 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. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year round.
Ingredients
- 1 flat-cut corned beef brisket , 5 pound
- 1 tablespoon browning sauce , such as Kitchen Bouquet
- 1 tablespoon vegetable oil
- 1 onion , sliced
- 6 cloves garlic , sliced
- 2 tablespoons water
Instructions
-
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 6 hours.
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6
Serve hot and enjoy!
Nutrition Facts
Per serving
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