Rating: 5 stars
948 Ratings
  • 5 star values: 859
  • 4 star values: 51
  • 3 star values: 15
  • 2 star values: 12
  • 1 star values: 11

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.

Recipe Summary

6 hrs 15 mins
6 hrs 30 mins
15 mins


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat 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 6 hours.

Nutrition Facts

455 calories; protein 30.6g; carbohydrates 5.4g; fat 33.7g; cholesterol 162mg; sodium 1877.4mg. Full Nutrition