Beef Recipes

Braised Corned Beef Brisket

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.


1 (5 pounds) flat-cut corned beef brisket
1 tablespoon browning sauce, or as desired
1 tablespoon vegetable oil
1 onion, sliced
6 cloves garlic, sliced
2 tablespoons water

Directions / Instructions

Step 1

Preheat oven to 275 degrees F (135 degrees C).

Step 2

Discard any flavouring 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.

Step 3

Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to the roasting pan. Cover pan tightly with aluminium foil.

Step 4

Roast in the preheated oven until meat is tender, about 6 hours.

source – AllRecipes

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