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, garlic, and a drizzle of broth, and 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. 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.
Prep Time::15 mins
Cook Time:: 6 hrs 15 mins
Total Time:: 6 hrs 30 mins
Servings::6
Ingredients
1 (5 pound) flat-cut corned beef brisket
1 tablespoon browning sauce (such as Kitchen Bouquet), or as desired
1 tablespoon vegetable oil
1 onion, sliced
6 cloves garlic, sliced
2 tablespoons water
Directions
Preheat the oven to 275 degrees F (135 degrees C).
Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides.
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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.
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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.
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Roast in the preheated oven until meat is tender, about 6 hours.
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Serve hot and enjoy!
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