Description
Have you ever wanted to serve a melt-in-your-mouth beef dish that feels like a warm hug on a plate? Braised Corned Beef Brisket is the answer! This classic dish is savory, tender, and surprisingly easy to make, filling your home with cozy aromas.
Ingredients
Scale
This recipe serves 6 and uses just a few ingredients to create a flavorful, tender dish. Here’s what you’ll need for the original (1x) recipe:
- For the Brisket:
- 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
Why These Ingredients Matter
- Corned Beef Brisket: The star of the dish, pre-cured with spices for a salty, savory flavor. The flat-cut is leaner and slices neatly.
- Browning Sauce: Adds a rich, caramelized color and slight umami flavor to the beef.
- Vegetable Oil: Helps brown the brisket, locking in juices and flavor.
- Onion and Garlic: Infuse the meat with sweet, aromatic depth as they caramelize during cooking.
- Water: Creates steam in the covered pan, keeping the brisket moist and tender.
Substitutions and Variations
- Corned Beef: Use a smaller or larger brisket, adjusting cooking time (about 1 hour per pound).
- Browning Sauce: Skip it if unavailable, or use a splash of soy sauce or Worcestershire sauce for color and flavor.
- Vegetable Oil: Swap with olive oil or avocado oil.
- Onion: Use shallots or leeks for a milder flavor.
- Garlic: Substitute with 1 teaspoon garlic powder, but fresh garlic adds the best aroma.
- Add Veggies: Include carrots, potatoes, or cabbage in the roasting pan for a one-pot meal.
- Gluten-Free: Ensure the browning sauce is gluten-free, or skip it.
Instructions
Step 1: Prep Your Ingredients
- Preheat your oven to 275°F (135°C).
- Slice 1 onion and 6 cloves garlic.
- Pat the 5-pound corned beef brisket dry with paper towels.
- Discard any flavoring packet included with the brisket (it’s not needed).
Tip: Prepping ingredients ahead makes the process quick and easy.
Step 2: Brown the Brisket
- Brush with Browning Sauce: Brush both sides of the brisket with 1 tablespoon browning sauce for color and flavor.
- Heat Oil: In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat.
- Brown the Brisket: Add the brisket to the skillet and brown on both sides, about 5-8 minutes per side, until golden and crusty.
Tip: Don’t rush browning—it adds deep flavor and a beautiful crust.
Step 3: Assemble for Baking
- Transfer to Pan: Place the browned brisket on a rack in a 4-quart roasting pan or casserole dish with a lid.
- Add Aromatics: Scatter sliced onion and garlic over the brisket.
- Add Water: Pour 2 tablespoons water into the bottom of the pan to create steam.
Tip: The rack elevates the meat, but if you don’t have one, place the brisket directly in the pan.
Step 4: Bake
- Cover and Roast: Cover the pan tightly with aluminum foil (or the lid) and roast in the preheated oven for about 6 hours, until the meat is fork-tender. For a 5-pound brisket, check at 5.5 hours; an instant-read thermometer should read at least 145°F (63°C) for medium doneness, but 190-200°F (88-93°C) is ideal for fall-apart tender.
Tip: If you want it extra tender, cook up to 6.5 hours.
Step 5: Rest and Serve
- Let the brisket rest in the pan for 10-15 minutes before slicing against the grain. This keeps it juicy and makes slicing easier.