-
-
My review
Braised Corned Beef Brisket
mauigirl
"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 during WWII by her Jewish boarding house owner and it has become a treasured family recipe. Unlike the commonly boiled corned beef, this is a slow braise that is tender, flavorful, and has a caramelized surface when it's done. 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 around."
Added to shopping list.
Go to shopping list.
Ingredients
6 h 30 m servings 455 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 455 calories; 33.7 g fat; 5.4 g carbohydrates; 30.6 g protein; 162 mg cholesterol; 1877 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 529602 Ratings
-
-
-
-
-
Most helpful positive review
3/2/2014
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 w...
Most helpful critical review
3/21/2013
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 thoug...
Most helpful
Most positive
Least positive
Newest
3/2/2014
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 w...
1/27/2013
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 ...
2/8/2013
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 ...
3/16/2013
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 si...
3/5/2013
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 tas...
3/25/2013
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 te...
3/23/2013
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 fo...
3/12/2013
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 s...