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.

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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.