Braised Corned Beef Brisket

I am the submitter and I wanted to give a few important tips here.....cover tightly or wrap the brisket tightly with foil and do not be tempted to check the status during the long braise. You will lose too much steam and your brisket will dry out.There is very little water in this recipe because corned beef briskets are brined and have soaked in alot of water which will release during the cooking process. I cook a smaller brisket for at least five hours with the same terrific results. Another tip for those who find their brisket salty. Corned beef briskets are brined in salt water by the meat producers. The brining can vary depending on the salt solution and the length of time the brisket sits in the brine. I have been fortunate to not find a too salty corned beef, but to be safe, you could soak the brisket in fresh water (refrigerated) for a couple days to extract some of that salt. Finally, for those who question the term braise and the small amount of liquid here......https://www.merriam-webster.com/dictionary/braise I hope you enjoy this as much as we do. Luck o' the Irish to you!

Awesome recipe - Easy and so delicious! Thank you Mauigirl. This is a keeper for sure. After searing I placed the corned beef on a rack above the little bit of water - followed the instructions as stated - the wonderful aroma of this braising was not to be believed. I offered to set some aside for my daughter to take home to her corned beef hating husband and he absolutely loved it. I will have to make more tomorrow. Thank you! UPDATE I made this again last night. I got a really nice flat cut corned beef at Costco - very lean. I used about a tablespoon of the browning sauce. I triple wrapped the corned beef in heavy aluminium foil on a baking sheet. It cooked for about 5 hours at 275. We ate some for dinner and then I used a slicer to thin slice the rest for sandwiches. Perfection!

Out o' Sight brisket recipe, Jules! I copycatted your menu exactly and oh what a treat! Like Baking Nana, I bought my flat cut brisket at Costco, followed your directions to a "T" with one tiny addition of more sliced garlic and onion just because onions and garlic are in their own food group at Cathy Myers' house! Flavorful, fork tender - the very best we've ever had! I will NEVER return to yukky boiled meat again! I found myself cutting off chunks of the leftovers for a protein snack! Couldn't help myself! Randy got his Reuban sammie fix that's for certain! Thanks again for sharing, Julie!

Very delish recipe. I've never made a corned beef with this technique before. And it turned out soo well. I followed threw with braising and then utlizing my crockpot to bake in, only for the simple fact, I needed to bake other things at a higher temp then this recipe in my oven and didn't want to complicate matters. The crockpot worked out very well. The only thing I did slightly different and it wasn't really much. After braising the meat in the pan on the cooktop, I took the water and deglazed the pan and then added that deglazed mixture to the crock pot over the corned beef and followed threw with the rest of the directions. Added a head of cabbage during the last hour and a half, it was very flavorful. My beef was extra tender and was falling apart ;-) Will make again.

OMG 10 stars! The best corned beef I have ever made. My husband who has had ALOT of corned beef in his life said it was hands down the best he ever had. My brisket was 3.25lbs and it was fork tender after 5 hours cooking. I love how it looked after browning it. I just used lots of pepper instead of the browning sauce. I cooked it fat side up and scraped the fat layer off and let it rest for about an hour before slicing. Still was piping hot. I put the slices back in the juices and served with my version of colcannon. Hubby said it was the best dinner he had in a long time. Thank you so much mauigirl for sharing this fabulous recipe. I don't understand the reviews that still prefer the boiling method. I can't wait for ruebens tomorrow!

We sat down to eat, my husband took a bite and said "yummmmm". Then he looked at me and asked "corned beef isn't usually this tender, or tasty". He didn't even put mustard on it! Simple very tasty way to cook corned beef. I made a colcannon with saute cabbage as the side. I didn't have any kitchen bouquet, so I just lightly peppered it. I have another corned beef in the fridge, this is how I will cook corned beef from now on. Thanks for sharing.

I added about a half cup of water to the pan before sealing tightly. After cooking, I removed corned beef and added several red potatoes, sliced in half to the pan drippings, covered with the foil and cooked until tender, about 45:minutes. I sauteed my cabbage in butter and a little water until tender, then added the potatoes and drippings to the cabbage and served with the corned beef. Best corned beef and cabbage I ever cooked! I was amazed how lean and tender the corned beef was.

This is a wonderful method for corned beef. I cooked the corned beef the day before then crusted it with dijon mustard & Brown sugar and put it back in the low oven just to warm it through and set the crust. It was perfection. Thank you for sharing.

I rinsed and patted dry the flat cut corned beef brisket and coated it in Kitchen Bouquet, browned on both sides for 5 minutes each side. I laid a sheet of heavy duty foil out flat and then placed another sheet crosswise. I laid the browned brisket on top and added the onion, garlic, and 2 T. of water on the fat side. Making sure to keep the fat side facing upwards, I closed the foil tightly and placed another piece of foil over the top of the brisket. I placed on the rack of my preheated roaster oven and roasted for 6 hours. Did not peek, turned oven off and allowed the corned beef brisket to sit for 30 minutes. Lifted the rack out - not a drop of the broth leaked out. Delicious, moist and fork tender. Loved it and very deserving of 5 stars. I will never ever buy deli corned beef again! Thank you, Mauigirl for sharing this keeper!

We absolutely loved this! I used my Dutch Oven from Food Network and didn't use a rack, or wrap the beef or pan in foil. It's a great pan with a snug fitting lid. I followed the recipe as Mauigirl submitted it. I cleaned and cut cabbage, potatoes and carrots before the corned beef was done. As soon as the meat was done, I wrapped it in heavy duty foil and set it aside. I added about 2-3 cups of water and the spice package to the juices in the pan. I added chopped carrots and cabbage wedges. Then a few minutes later, I added potato halves. I cooked them all on top of the stove. When the vegetables were almost done, I used my bread knife and thinly sliced the corned beef and the meat was so tender, it was like slicing bread. The flavoring from the packet worked well on the vegetables. The meat was still hot when I unwrapped it. I read one complaint about a reviewers meat being dry and crispy on the outside. Although my beef was a rich deep brown, it was as tender as can be. I think the Kitchen Bouquet is an absolute must. With a snug fitting lid, I couldn't see wrapping the meat in foil as others did. My search for the perfect corned beef is over. Thank you Ms Maui!

Hands down, THE BEST corned beef that I have ever made or eaten, and everyone agreed! I have to Thanks Baking Nana for her help on the Buzz, letting me know how to make this in an electric roaster...After searing the beef, I put it into a triple layer of heavy duty foil, topped it w/ the onions and garlic slices, and wrapped it tightly. I placed it on the rack in the roaster and cooked it for 6 hours on 250 degrees....moist, tender perfection! Even the corned beef haters raved over this! I was hoping to have enough leftovers for dinner tonight, but it was all gone :( This is definitely a 10+ star recipe! This will be the only way I will ever prepare a corned beef brisket again. Mauigirl, Thank You so much for sharing this WONDERFUL recipe, and again, Baking Nana for all your cooking help...I was a rock star w/ this recipe~YUM!

Awesome! I used a little brown sugar, worcestershire, and apple cider vinegar as browning sauce. Garlic powder on the roast before browning, topped with onions, on a sheet pan with foil covering. Only cooked about 4 hours, turned out scrumptious! Thanks Mauigirl!

Made two corned beef roasts for a family dinner - one traditional boiled, and this one. Everyone preferred the taste of the traditionally cooked beef, and this one was a little dry - even though I watched and checked it regularly while cooking. I agree with another reviewer that 2-3 tablespoons is too little water for "braising".

I too added 1/2 can of beer to the bottom of the pan with the spice packet and did the glaze w/ mustard and brown sugar. So much better than the boiling method. Though very popular in the USA, you won't find corned beef on the menu in Ireland St Paddy's day. Not a traditional dish for them. Who knew?

I am always looking for another way to cook corned beef without boiling, but had never found anything that worked without drying it out. This, however, was wonderful. A couple of changes, but only because of my available ingredients: my roast was smaller, so I cooked it for less time (4 hours); I didn't have Kitchen Bouquet, so used nothing; I didn't have fresh garlic, so spread a small amount of minced garlic (from a jar) over the top. Even without the Kitchen Bouquet, this was very tasty and very tender. My husband asked that I cook it this way from now on. My only concern was how to cook the cabbage, carrots, and potatoes, since there was no boiling water. So what I did was to wrap the corned beef in foil (after it was done with the braising) and put it in the warming oven. I then prepared the veggies, put them on the rack that had held the corned beef in the roaster pan, added some more water to the bottom of the pan, put the lid on and baked/braised them at 400 degrees for about an hour. They were really flavorful from the steaming with the beef juices. Excellent!

So delicious; the meat was incredibly tender and tasty! The smell wafted through the house and tempted us for hours. I will never boil corned beef again. I followed the recipe exactly...even the 2 tablespoons water which doesn't seem like it's enough, but it is. Thanks for the recipe.

Tried this with an extra corned beef brisket (I buy loads to freeze when they're on sale for St. Paddy's Day) because I was curious how baking the corned beef would turn out. All I can say is that I'm glad I only used one brisket. First, "braised" means it is cooked in a small amount of liquid but 2 tablespoons of water for a 5-lb brisket doesn't begin to qualify as braising--the ratio is just too far off. I regularly make braised short ribs and every recipe I've ever seen or used calls for 2-3 cups of water for 5 lbs of meat. In addition, none of us liked the flavour imparted by browning the brisket and it wasn't nearly as tender and tasty as the recipe I've been using for years (Slow Cooked Corned Beef for Sandwiches). Sorry, but I'll continue to keep that one as my never-fail corned beef recipe.

Awesome! I used a little brown sugar, worcestershire, and apple cider vinegar as browning sauce. Garlic powder on the roast before browning, topped with onions, on a sheet pan with foil covering. Only cooked about 4 hours, turned out scrumptious! Thanks Mauigirl!

Fair warning: this does NOT work with home-cured brisket. While the flavor is good and the browning is a nice, tasty addition- it was horribly dry. I should have realized this would be the result since the mass-produced corned beef is up to 50% added water. There simply wasn't enough moisture or fat on my brisket to keep it succulent. I am looking forward to trying this method with a store - bought brisket. I'm sure it will be delicious.

OMG, this is the very best, most tenderest corned beef I've ever had in my life. I only had a 3 1/2 lb beef so cooked for about 5 hours... otherwise followed the recipe... wowzer.. hubby said it was some of the best meat he's ever had!!

Tough corned beef is NOT GOOD. I followed the recipe exactly even when it didn't look like enought water and I even went out and bought the browning sauce especially for this recipe. I timed it as the recipe said and ended up with a dry, tough piece of beef instead of the moist and delicious corned beef I have made in the past. I am just glad I bought extra corned beef on sale and we got to have a good meal the next day.

I love corned beef ‘n cabbage. My husband, not so much. He doesn’t care for the spices in the seasoning packet. When I saw this recipe, I knew we could reach a happy compromise. This recipe is absolutely perfect! The meat was so tender and juicy that you could cut it with a fork. The flavor was out of this world! You can do anything with this like Reuben sandwiches or use in other recipes that call for corned beef. That ‘s if you are lucky enough to have leftovers. Since I love corned beef ‘n cabbage, I cooked the cabbage in the drippings from the roasting pan and added the sliced corned beef. This was much better than the traditional cooking methods. Thank you, mauigirl!

I've been boiling corned beef for decades! Never again!! This was by far the best corned beef I've had. I didn't have kitchen bouquet but I don't think it was needed. I also did not throw out the spice pack but put it in a large dutch oven with all the veggies and that gave my veggies a good flavor. I use onion, carrots, pototoes and rudabagga-may not have spelled that correctly and of course cabbage. For those of you that have never tried rudabagga now is a good time to taste it, I personally think it tastes like a cross between a potato and a carrot. Let me know what you think.

Hey, YOU! Yeah, YOU looking for the PERFECT recipe for corned beef! You can STOP RIGHT HERE!! Click no further, my friend! Make it exactly as written, and you'll be in corned beef heaven. We tried this recipe side-by-side with the highest rated crock pot recipe, and this blew the boiled variety out of the water! No joke!!! You'll love it!

Wow! I will never boil again. I had been looking for a crock pot recipe when I stumbled on this recipe, and thought I would try something new. I kept reading the recipe over again because it seemed too simple. After browning with the Kitchen Bouquet, I deglazed the pan with about 1/2 can of beer I had in the fridge from another recipe. I wrapped the brisket in foil, leaving a small opening in the top to vent. I poured some of the juices over the onion and garlic topped fat side; and poured the rest over a pan of raw carrots for later baking. I then loosely wrapped another piece of foil over the top of the brisket. Baked at 250 for 5 hours, putting the carrots in for the last hour. It smelled delicious baking and the beef sliced up tender and juicy after resting for about 10 minutes. I made Diane's Colcannon (without the cabbage, didn't have on hand) as a perfect side to this dish.

This recipe is absolutely wonderful. So much better than steamed or boiled brisket. A must try. Easy clean up. I do carrots, potato's in foil 1-1.5 hours prior to brisket being done.

Very good! I usually cook mine in the crock-pot & I really like that to along with red potatoes, carrots, onions & cabbage. With this recipe I add the vegetables in the last 2hrs of cooking, then I removed the meat and took out the rack so that the vegetables could cook in the broth for another half hour which gives them lots of flavor. I also cut quite a bit of fat off before searing. Would make again!

I made this recipe last night and followed the instruction exactly and planned to serve it for dinner tonight. My hubby just sampled it and asked me to make something else for dinner (and this is the man who L-O-V-E-S his corned beef). He asked me why I didn't make it the way I have the last few years and all I could tell him is this one got lots of great reviews so I wanted to try it. It is tough and salty and just isn't what I am used to. I wanted a recipe that makes tender moist corned beef and this just isn't the one.

I made this recipe recently. I love slow cooking corned beef instead of boiling. I roasted this in my roaster at 250 degrees. This was delicious. Thanks Mauigirl! UPDATE: I baked a 2.5 pound brisket for about 3 hours until the internal temp was 210 degrees and it came out perfectly.

Very delicious recipe! I have always fixed corned beef in the "traditional" way and (for me) it always felt as if it needed something extra. I used this recipe, for the first time, on New Year's Day 2014 and right now have another one in the oven. My family loved the flavor and texture of this "newer" recipe. After reading other reviews, I was hesitant the first time I fixed it and nervous that it would be dry - it was wonderful! I have to say I do not side in with any critics against this recipe. It is my #1 favorite corned beef recipe!

Supper yummy! I'm not a fan if corned beef but after reading reviews and hearing folks rave in the buzz, I decided to make this for St. Patricks day. Do glad u did! I rinsed my roast, dried, and painted in the bouquet, then browned per instructions. I took Baking Nana's suggestion and wrapped in foil a few times. Mine leaked so I was glad I had it on a tray. I smelled burning, but didn't realize it had leaked so I stopped cooking at four hours thinking it was burnt. Let sit in oven after turning it off for about an hour and holy smokes was it good! DELICIOUS! I guess I can't say I don't like corned beef anymore. Thank you Mauigirl! Fantastic!

I have been making corned beef for over thirty years ... This recipe is awesome! We will never boil again!! :)

This is a great meal and recipe, my only criticism is about browning the meat before you put it in the oven. I did that and it came out crispy. Good if you like crispy but this is not usually eaten with a crispy outside. Next time I am not going to brown the meat before the oven.

Jumping on the band wagon to say this is the BEST corned beef I’ve ever had. Now I have to admit that I tweaked the recipe a bit—but that’s in my nature. I just about doubled the garlic and onions because my family loves them. I also sautéed the garlic and onion in the pan I braised the corn beef in. I then deglazed the pan with apple juice and used that as my liquid instead of water. I cooked for 5.5 hours then pulled it out of the oven and let it sit for about 45min. This stuff tastes even better the next day!! I will definitely make this more often! I would suggest making this the day before you need it, or put it in the oven first thing in the morning if you will need your oven for other things. Also don’t peek at the corned beef while it’s cooking, you don’t want to risk drying it out.

The taste was good, but it was too dry for my taste. it sliced very well the next day for Reuben sandwiches.

Sorry, but this is dry dry dry meat. Take a look at the photos and you can see how dry it turns out. I wish I would of checked them before I tried this recipe. Baking it just intensifies the saltiness so it is way saltier than your deli corned beef. I tried it because of the high rating but I don't know how it rates that high.

I LOVE THIS RECIPE, I DIDN'T HAVE ANY BROWNING SAUCE SO I COVERED IT IN HONEY MUSTARD AND ADDED PEPPER AS OTHERS SUGGESTED, DOUBLE WRAPPED IN HEAVY DUTY FOIL WITH THE GARLIC AND ONIONS, MY DAUGHTER STARTED PICKING OFF OF IT BEFORE IT WAS EVEN SERVED. THANKS FOR THE RECIPE.

I now understand why this recipe is rated 5 stars…yes, it's that good. I haven't made corned beef in several years, but we had the taste for it (well, my husband ALWAYS has the taste for it). I bought a very lean flat 2 lb corned beef at Costco and followed the suggestions of some of the reviewers. I doubled wrapped in heavy duty foil, put it in a baking pan, cooked for about 5 hours, and there was no pan to clean. It was fork tender, moist, and its presentation was very nice. Had enough left over to make a nice corned beef hash, and I know that will be delicious, too. No more boiling corned beef, braising now is my go-to method.

mauigirl - this is the BEST corned beef that I have ever prepared! It was so moist and tender and the flavor was incredible. I sliced and froze the leftovers, and have 2 more corned beefs in the freezer to make this again. I served it with 'Cream Cheese Colcannon' 'Buttermilk Slaw' and 'Irresistible Irish Soda Bread' all AR recipes. Everything was delicious, but the meat stole the show. Thanks for submitting your method.

This recipe is to die for! It is one of my husband's favorite dinners. I was skeptical, as I didn't really care for corned beef (too salty, and I like salt). However, after I made this, I am in love! I follow the recipe as written, only I add a little more water (maybe 1/2 cup) to keep the drippings from burning. I steamed cabbage in some chicken broth to have on the side. Every year around, or just after, St. Patrick's day, we stock up on the corned beef that is on sale in the store and freeze it. I made this with a brisket that had been in the freezer for a year and it was still delicious! Give this a try!

STOP THE PRESSES! This dish is now one of my go-to dinner meals. Thank you mauigirl! There is NOTHING to change about this recipe. I did as is and it was delicious. I had a smaller roast and it was almost gone. I had a gigantic smile when my kids were asking for seconds. It was fantastic for nice sandwich lunches using the leftovers. So to recap: • Yes, brown the brisket. It creates a nice bark • Yes, only two tablespoons of water. You will be floored how much liquid gets generated • Yes, tent the whole thing; that is the roast sitting on a rack in the roasting pan all wrapped in foil • USE A MEAT THERMOMETER. My roast only took 3 hours to get to 170 internal temperature and it was moist and juicy • DO LET YOUR ROAST REST. Take the roast out of the oven and let it rest wrapped in the foil for 45 minutes to keep its internal juices. • That roasting pan will be a treasure-trove of delicious juices. Your imagination as to what veggies you can roast/cook in the liquid is all up to you

5 Star Love It! Fabulous recipe and cooking method that baked in so so much flavor that is hard to believe from so few ingredients. My brisket was 2.5 pounds but I still used a whole medium onion and 4 good size cloves of garlic. I couldn't wait for this to come out of the oven it smelled so good and when it did I must have "tasted" 1/2 pound, I couldn't stop picking at it. Looking very forward to sandwiches with the leftovers. Thanks mauigirl for also sharing your helpful hint to bake it fat side up and when it's done baking to simply scrape the fat away. Love, love, loved it!!

I followed this recipe exactly. This was the best corned beef I have ever cooked; no more boiled beef for us. When my husband says "this is really good" after a few bites then I know I've got a keeper. The juice tasted really good too. Next time I'll try cooking the cabbage in this juice. Everyone should try this recipe!

Wow! This came out really good. I was a little skepticle ..but I followed the recipe and I must say this is a new way for me to cook corned beef. I had to use my cast iron grill pan and it worked like a charm. Mauigirl thanks for the recipe...great job!

By far, the best recipe I've found for corned beef. Personally, I prefer to use a point cut brisket over a flat because it has more fat and gives the Browning sauce more to work with. I also make my own browning sauce (food.com has an easy recipe that works great) instead of using Kitchen Bouquet. This recipe has become a family favorite at our house. It's delicious.

Oh my goodness this was outstanding! My partner of 14 years, usually cooks corn beef, potatoes and carrots in the slow cooker every St. Patrick's Day as part of her Irish heritage. While this her tradition, it isn't usually my favorite meal. The potatoes are okay, but I usually don't like the chewy and stringy corned beef. This year she had to work and I decided to see if I could find a better way to cook the meat. I found this recipe, made it with Worcestershire sauce instead of browning sauce. I put in a quarter cup bit of red wine , and quarter cup of water in the bottom of my Correlle stoneware dutch oven and put on the lid. I had a smaller cut of meat, about 3 pounds, and a little more time before we could eat dinner, so I cooked it at a lower temperature 250F, and it was done in in 3-1/2 hours, there was about 2 inches of liquid - more than the water or wine I added. After this I turned the oven down to 170F (the lowest setting) and let it sit in the oven for another 2 hours while I ran some errands. When I got home I there was still a couple inches of liquid, but I was worried the inside had dried out. When my knife touched the meat it fell apart easily because it was so tender and moist. Then I tasted it and oh my . . . it was melt in your mouth delicious! Even my finicky five-year-old who doesn't like meat all that much and eats like a little bird, cleaned her plate. My partner wants me to cook corned beef this way from now on.

Followed EXACTLY... I have 2 kiddies that won't eat meat.... They asked for seconds! Will never make another way! Thanks MG

Made this for St Patrick's day dinner and everyone LOVED it. Only alteration I made to the recipe is I used 1/2 bottle of beer in the pan instead of water. As we were cleaning up my brother tasted the drippings and said "OMG that is off the hook." Lets just say I will be serving the drippings next time.

Absolutely delicious! The only thing I changed was to use the onion and garlic along with a chunked up carrot as the rack for the meat rather than use a regular metal rack. I will never boil/simmer a corned beef again! NILELU - Colcannon is basically Irish mashed potatoes. You add thinly shredded, sauteed cabbage, scallions and leftover bacon or ham to VERY buttery mashed potatoes. Serve it with an extra pat of butter on top and you've got delicious, albeit not all that healthy, Irish potatoes. Hope that helps!

Made this tonight and it was wonderful. I totally wrapped the brisket in aluminum foil and baked it at 275 degrees (5.75 lb) for 6 hours. I put it on a rack in a roasting pan and covered the pan with foil also. I added a little water and balsamic vinegar to the pan and cooked the potatoes, carrots and cabbage in the pan with the meat (about 1.5 hours). I removed the veges to a separate pan and just kept them warm so they would not overcook. Everyone raved about how tender the meat was. This is how I will cook it from now on. I did not have browning sauce so I just browned the brisket in hot olive oil and then peppered it before wrapping. Thank you for a great recipe.

I saw other reviews state they would never boil a brisket again. I too am of that mind. I used the recipe as a guideline. I had 3 2.5 lb briskets so I cooked at 235F for 6 hrs...perfection. The whole family loved it. I've never had a brisket this tender and juicy.

We both loved this so much! I triple wrapped and placed the brisket on a rack but instead of water I used a bottle of beer. Served with Diane's Colcannon by DianeF. Thank you for such a great recipe mauigirl! Will definitely have this again and again.

I made this tonight along with a brisket done the traditional way. While both were very good I think the braised brisket beat out the boiled one. It had a much more beefey taste. To seal the pot I used a roaster with a piece of tinfoil on top then placed the lid on. The tinfoil acted like a gasket making a tight seal. I never peeked and cooked it for 5 hours. Also I added about 3/4 cup water. Will definitely do this again.

Yummy!! I will never go back to cooking corned beef in water. This was wonderful. I made this and used it to make Deluxe Corned Beef Hash on this site. We ate every bit of it.

BEST CORNED BEEF recipe EVER! We have tried year after year to make the perfect Jiggs dinner, but the recipe we tried always left us sighing...maybe next time. We followed the recipe searing the 3 lb. brisket with Andria's Steak Sauce. Added extra onions and garlic on top and underneath. Used two tablespoons of water and sealed tightly in two layers of heavy duty foil and cooked for five hours at 270 degrees. The brisket was so tender it broke in half when it was removed from the foil. The juice was amazing which we poured over the brisket. We made the veggies in a separate pot seasoned with the packet from the brisket and someadded spices. YUM! Will never make corned beef any other way. This recipe is a keeper. Thanks Mauigirl!

Followed recipe for a dinner meal. Just absolutely perfect. Will neve boil again ! Works out to about 1 hr 40 min per pound. Meat tender n juicy.

unbelievable flavor.... I followed the instructions as stated.... my family loved it...

I will not be ordering from the Kosher Deli any longer! My house smelled wonderful all afternoon and we were not disappointed when we sat down to eat. This was the first time I ever cooked corned beef without the cabbage and potatoes. My MIL cooked her briskest this way, but even she never did it with corned beef. Thanks, Julie, this is a keeper!

OMG! I am at a loss for words, this corned beef recipe is mind-blowing! Succulent, moist, flavorful, and the fat became like cracklings! I will never use another recipe... This is the be all end all of corned beef. Thank you dear poster for the story, hints, and recipe!

Nom! This was fantastic. I made this yesterday for St Paddys day . Husband loved it, but even more surprising was my picky 11 year old did too. I used a 2.75 lb Costco Kobe style corned beef, a 2 inch deep disposable aluminum pan, and covered the pan in a few layers of tin foil, wrapped tight around the edges for a good seal. Because the piece of meat was under 3 lbs, I cooked it for 4 hours, and turned the pan around once for even cooking, but didn't take off the foil. -I probably could have cooked it for a little less time, but it came out fall-apart tender and wonderful. I will exclusively use this corned beef recipe moving forward.

Made this last night!! Delish!!! I normally boil my corned beef but will never do that again!! Our friends loved it too and asked for the recipe! Followed the recipe to a T. I also boiled cabbage, red skin potatoes, carrots, onions, and a couple slices of bacon cut up in some chicken broth to go along with it. Also very good!!

I would have never thought to do a corned beef this way. But after seeing this recipe, I had to try it. After searing the brisket on both sides with the browning sauce, I removed from the heat and coated again with more browning sauce, then covered the top of the brisket with the chopped onions and chopped garlic. I then used a cookie sheet lined with foil, added a little water at the bottom of the sheet put the brisket on there, and spread remaining chopped onions and garlic around the brisket. I then covered with foil and put in the oven. 6 hours, 45 minutes later I took it out. The onions and garlic caramelized and the brisket was so tender, I could pull it apart with a fork and was absolutely delicious. I WILL NEVER EVER COOK THIS ANY OTHER WAY. Thank you for this delicious recipe!!

I will never boil my corned beef again! Made this recipe for St. Patty's day this year, and it is now THE corned beef recipe in my St. Patrick's Day Menu! We had our friends over, and everyone loved it. I got a late start getting this into the oven (I had two briskets on a half sheet pan), and was a little worried that it wouldn't be done in time. I put the oven on 300 instead of 275 because of this. I put it in at 3:30 p.m., and by 7:00, it was nice and tender (only 3-1/2 hours). The only bad thing I can say about this, is that we didn't have any leftovers for reuben sandwiches!

This was my first time making corned beef/brisket and I followed the directions to a " T". It turned out perfect!

I must agree this was the best corn beef I have ever tasted! I did take some advise and added Dijon mustard & honey mixture to the top after it was cooked. It was a HIT this St Paddy's day.

I traditionally make corned beef for St. Patrick's Day and tried this recipe this year. My partner and I agreed this the best corned beef we have ever made! I used 3 tablespoons of water total and used a cast iron dutch oven with lid for a single pot meal. I included the packet of spices sprinkled on top of the meat. With about an hour left of cooking, I added baby carrots to the pot. We did not find this dry at all, instead it was fall apart tender and so so good!

First time making corn beef brisket for st. pattys day. It was so yummy! I felt like I went to an Irish Pub.

Made this for the 3rd time - 3.6 lb flat cut. Didn't use fresh onion or garlic, but did use 2 C water, tightly sealed with foil, for 5 hours, and let it rest 40 minutes. Perfection! Still sliceable for Rueben's! I'll never use another recipe for corned beef!

This was delicious. My husband and I agree it was the best corned beef we ever had. I will use this recipe again!

I've made it this way several times and again today for Saint Patrick's day. It's so good!! Save the spice packet from the corned beef and throw it in with the water you use to cook the potatoes, cabbage and carrots.

The only way to make corn beef brisket, had almost given up trying. After multiple attempts in a slow cooker which always yielded moist but chewy corned beef, I finally found this recipe. Be sure to do as other reviewers have suggested add the little bit of water then wrap entire corned beef with heavy aluminum foil and seal edges tight. Comes out moist and melt in your mouth tender. Thank you, Mauigirl. UPDATE: Do NOT PEEK or check during cooking use a meat thermometer if necessary. One reviewer gave this three stars after saying it was dried out " even though I watched and checked it regularly while cooking" It will dry out if you let the steam out!

I found this recipe on line when I accidentally picked up a corned beef brisket vs. a regular beef brisket. I had never cooked corned beef brisket before. I made this exactly as specified although I did take the advice of one reviewer and added my water to the pan after browning the roast to get all the good juices and spices. Then poured this over the roast (fat side up)--sprinkled generously with black pepper and sliced up the garlic and onions. It turned out GREAT. DELICIOUS! Thanks for sharing!

I've been trying for years but have never been able to make a great brisket. I liked how simple this was, so I thought I'd give it a try in the pressure cooker. I sauteed onions and garlic, then seared both sides of the brisket. I poured in about 1/8 cup of cider vinegar to keep it moist and help break it down and then added the spice packet. To make it a meal I added 1/2 small head of cabbage, 4 red potatoes and 1/2 pack of baby carrots. It was cooked on high pressure for 55 minutes, and it came out fantastic. Thanks for sharing! I hope this helps anyone looking for a shortcut method.

I cooked 18 of these yesterday for a Saint Paddy’s party last night. Every morsel was quickly eaten, and everybody loved it! Here’s how I did it: I seared the briskets three at a time on a grate over a wood fire. Then I put the briskets in an aluminum roasting pan (3 per pan), smothered each with sliced garlic and red onion, added 1/2 cup of water, and double wrapped each pan with heavy duty foil. I braised 6 pans on a pull-behind cooker, trying to keep the temperature between 275-350. After 5 hours, internal temperature was 150-160, so I took them off the heat and put the still-sealed pans in coolers until serving time. This is a “best I ever had do-again meal!”

OMG just made this and this is the BEST corned beef I've ever made or eaten!! My husband loved it too!!. I used bacon fat, not vegetable oil. My roast was only 3.5 lbs so I adjusted cooking time. 2.5 hrs on 275, then 200 for 1 hour, then 170 for 1 hour, then off for last 30 minutes. Total 5 hours. LOVED IT. THANK YOU!!! I plan on using this recipe for all kinds of roasts!!

I made this for St.Patty's Day. I was a huge hit, I will never boil corned beef again. I have to double the recipe so there are enough leftovers to make my husband happy.

This was really delicious. I used brown ale instead of water, about half a bottle of Newcastle. I also took a lazy shortcut and used jarred minced garlic, I didn't measure, I just smeared it all of the 'fat cap' after browning in Kitchen Bouquet. I covered the bottom of my foil pan with quartered onions instead of using a rack. Next time I will rinse the brisket first, it was a little too salty. It was really really good, this is a keeper!

this is how I'll be making my corned beef from now on! my husband was impressed. it takes double the time to cook but so absolutely worth it!!!! fail proof, fork tender, i didn't even place knives at the dinner table!! best ever. thank you for the amazing and easy recipe

This recipe made the best corned beef sandwiches ever! I only made 2 little changes: an extra tablespoon of water because we live at higher elevation and I wanted to be sure it would be OK, and I twisted the peppergrinder over the brisket a few times before adding the onions and garlic. I used my dutch oven because I figured the lid would help keep the foil down tightly. Thanks MauiGirl, this is a "must-try -> keeper" recipe!

This was the absolute best corned beef I've ever had! I usually pass when invited to a dinner where this will be served or only take a tiny bit if it's served and I didn't know but I had seconds of this recipe! The amount of cooking time is perfect for my schedule as well. I roasted cabbage, carrots, onions and Brussels sprouts tossed in olive oil and seasoned with just salt and pepper on a sheet pan to go with it and even our picky kid wanted more! Thanks so much for this recipe!

Stop the press! This is one amazing recipe. I followed it exactly except I added 3 Tbsps of water instead of the recommended 2. It certainly did not need it. I covered the corned beef brisket over the roasting pan with 2 layers of heavy duty aluminum foil and made sure there were no openings where steam could escape. The result was an amazingly tasty and moist brisket with at least 2 cups of gravy left over at the bottom of the pan. The brisket itself has a significant amount of water inside of it and as long as you cover it during cooking, the liquid will not evaporate and will turn into gravy (about 2 cups worth). I will make this again however, next time, I may decide to soak the brisket in water for a day or so in order to reduce the salt content. You cannot go wrong with this recipe. Don't listen to the people who wrote about a dried out / hard brisket. They obviously didn't cover it properly during cooking. Enjoy!

I don't review often, but I absolutely had to with this recipe! I make corned beef quite often, and learned from my mother, to always do the boil method. I have tried using some other baked method, but decided to try this one. It simply the best corned beef. There is no other way to get the infusion of the garlic and onion in the beef than this slow and low method. I made it exactly the same as the recipe, including using a roasting pan for a 5 lb corned beef and I convection roasted it for 6 hours exactly. It was perfect. The browning method is really key. Use the browning sauce, whatever it does, its amazing. Throw away the packet and never use it again! This is a keeper and my corned beef eating husband and teenage boys agreed!

The only reason I'm rating this 4 stars is that a 5 lb roast was not fully tender in the 6+ hr time range - the thinner parts were perfect but the thicker ones were still a bit tough. Cooked another hour to hour and a half and was perfect. Like many others I used beer instead of water and highly recommend that as well as fully rinsing and drying the corned beef before browning. No need to use browning sauce if the roast is browned properly. Served with Diane's Colcannon and had a wonderful meal. Update: We had this yesterday and it was definitely a 5 star meal! This time I had a mostly uniform piece of corned beef, double wrapped it in al foil and the 6 hour cook time with a rest of 45 minutes (waiting for people to arrive) resulted in the best corned beef I have ever prepared. This will definitely be our go to recipe.

This was fantastic. I followed the recipe exactly, but cut back on the roasting time because it was a smaller piece of meat. I went out and bought a roasting pan just for this recipe, and wow was it worth it. Yummie!

Way too salty! When you boil it, the salt used in the "corning" process leaches out into the water. Baking it just intensifies the salt. This was inedible. (I followed the recipe exactly.)

My husband and I loved this recipe, I did make it in the crock pot. My question now is, when I went to make it a second time, I didn't realize that I purchased a "point" brisket. Can I use it the same way?

I could not believe it, I will never, never boil it again! Thank you so much mauigirl!!

Over the top...great! Just finished dinner! I read most of the reviews and was concerned about the amount of water but far too many other people made the recipe exactly with the ingredients listed so I did too.I used Gravy Masters browning sauce and seared the meat about 6 minutes each side, and placed on a RACK inside a dutch oven. I covered the pot with two pieces of foil and put the lid on for a tight seal. My corn beef was only 3.25lbs so I baked it at 275 for 4 1/2hrs and rested for 30 minutes outside of the oven before removing the foil. I had about 6oz. of juices in the bottom of the pan. My onions and garlic were still on top of the meat so I took the juices with the garlic/onions and pureed them to make a sauce. The sauce was a tad salty so I added about 1/2 cup water to it to take away some of the salt taste and it was excellent. The best corn beef I have ever made an by far the simplest recipe I have used.. This will be my go to for corn beef. I'm wondering for those who had tough dry meat or burnt, if they didn't use the rack or didn't have a tight seal. We loved it, thanks for sharing!

Absolutely fantastic recipe! I have tried and tried to make corned beef that didn't come out tasting like a salt-lick, or tough as shoe leather. Easy and great. I wouldn't change a thing!

I paid $21.18 for what was not quite 5 lbs of corned beef brisket. I cooked it exactly as written and when I took it out of the oven, it was not even 1/2 the size of the piece I put in the oven. Way overcooked and really not very tasty. Hubby says it was better cold the next day but either way, I won't be repeating this one ever.

I'm not the most skilled of cooks, but wanted to make this for St. Patrick's Day. I followed the recipe to the letter. My corned beef was 3 pounds, so I adjusted the time accordingly. This was AMAZING! After removing from the oven and not opening the foil for at least 30 minutes, it turned out so moist and flavorful. I took the onions from the top of the roast, put them in a frying pan with some butter to caramelize. I then added my cooked cabbage and carrots to the pan for a quick browning on high heat before serving. My guests actually thought I could cook! THANK YOU for posting!

Yummers! I prepared this exactly as the submitter instructed, and it turned out beautifully. It was a big temptation to peek inside the foil as it baked all afternoon, but I resisted! I was rewarded with a juicy, tender roast, with some great drippings to add to my roasted potatoes and carrots. I also prepared Baking Nana's braised cabbage, which rounded out my very satisfying salute to St. Pat!

This is wonderful way to cook corned beef!. Moist tender intense corned beef flavor. I patted the corned beef with paper towels once out of its packet, brushed with kitchen bouquet, braised it snd added a sliced onion and some garlic plus two tablespoons of water per the recipe....Then I tripled wrapped with HD foil set on a rack on a cookie sheet and cooked the 4.64 pound brisket for 5 and 1/2 hours at 275.. The result was spectacular!! ultra tender and very favorable... In other words I followed the recipe with A+ results. If one is careful opening the foil there is a good amount of juice which adds to the meal if saved. The corned beef was served with colcannon and steamed carrots. Thank you to the submitter...

I've been making oven-roasted corned beef for years, and there's just no comparison - boiled meat is awful! If people think they're adding moisture by cooking in liquid, they need to try this recipe - it's the most moist & juicy method ever. My time-honored method isn't exactly like yours, because I haven't used Kitchen Bouquet for years, but the technique is what yields the stunning results, so people? Slow roast your CB roasts and you'll never go wrong. Be careful to get a flat cut or the whole brisket, and don't fall for the cheapest price - you could get the toughest saltiest meat ever. Choose carefully. I always thin-slice my CB roasts so we can rustle up a reuben right quick, or just grab a coupla slices for a low-carb snack. You'll never go wrong with this slow-roasted no-liquid method!

Excellent method for cooking corned beef. I made this yesterday and was not sure about brushing the beef with the browning sauce and using all that garlic, but I wanted to try the recipe as written. I'm so glad I didn't change anything. This was the best corned beef I have ever made -- and I've made plenty in my 50+ years! My husband and son loved the taste and texture. It was really moist and held together. I'll never use the boiled recipes again. Thanks for the great recipe, Mauigirl!

Followed recipe exactly! Making this again for the second time. I will never make the typical crock pot/ boiled corned beef again! This is amazing straight out of the oven and leftovers make one heck of a sandwich. Thank you!

You're are correct Maurigirl, I will never, ever boil corned beef again. Thank you so much for sharing this recipe.

Best I'very ever made.

Another stellar review for this easy and delicious method of making corned beef! I decided last minute I had a craving for corned beef, knowing I really wanted a Rueben later in the week, so I wasn't prepeared with the browning sauce. I used a some A1 Bold I keep on hand for marinades and it was a nice sub. Other than that, I followed the recipe. At the end, I took the meat out, wrapped in foil and let rest. I added big diced potatoes and baby carrots to the liquid (yes, there will be quite a bit of liquid!) I took the meat from, rewrapped and put back in the oven at 350 for 35-40 minutes. Meanwhile, I sliced the corned beef rewrapped and put back in the oven to rewarm for a few minutes as the potatoes finished. It was heaven and I look forward to a Rueben for lunch tomorrow! Thanks, Julie! This will be my go-to method in the future, so much easier and more flavorful than keeping an eye on a boiling pot!