Print: Braised Corned Beef Brisket

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.

Prep

11 min

Cook

57 min

Servings

Difficulty

Medium

Ingredients

1 , 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.
6 Serve hot and enjoy!

Nutrition per serving

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