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.
Ingredients
- flat-cut corned beef brisket: 1 piece (5 pound)
- browning sauce (such as Kitchen Bouquet): 1 Tbsp (or as desired)
- vegetable oil: 1 Tbsp
- onion: 1 piece (sliced)
- garlic: 6 clove (sliced)
- water: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 275 degrees F (135 degrees C).
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Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Roast in the preheated oven until meat is tender, about 6 hours. Dotdash Meredith Food Studios
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Serve hot and enjoy! dotdash meredith food studios
