Braised Corned Beef Brisket Recipe

Out o' Sight brisket recipe, Jules! I copycatted your menu exactly and oh what a treat! Like Baking Nana, I bought my flat cut brisket at Costco, followed your directions to a "T" with one tiny addition of more sliced garlic and onion just because onions and garlic are in their own food group at Cathy Myers' house! Flavorful, fork tender - the very best we've ever had! I will NEVER return to yukky boiled meat again! I found myself cutting off chunks of the leftovers for a protein snack! Couldn't help myself! Randy got his Reuban sammie fix that's for certain! Thanks again for sharing, Julie!

I rinsed and patted dry the flat cut corned beef brisket and coated it in Kitchen Bouquet, browned on both sides for 5 minutes each side. I laid a sheet of heavy duty foil out flat and then placed another sheet crosswise. I laid the browned brisket on top and added the onion, garlic, and 2 T. of water on the fat side. Making sure to keep the fat side facing upwards, I closed the foil tightly and placed another piece of foil over the top of the brisket. I placed on the rack of my preheated roaster oven and roasted for 6 hours. Did not peek, turned oven off and allowed the corned beef brisket to sit for 30 minutes. Lifted the rack out - not a drop of the broth leaked out. Delicious, moist and fork tender. Loved it and very deserving of 5 stars. I will never ever buy deli corned beef again! Thank you, Mauigirl for sharing this keeper!

The description was correct. I will never go back to preparing brisket the old fashioned way. I did not have browning sauce, but substituted it Worcestershire sauce and liquid smoke. Like another reviewer, I browned it but placed it in my slow cooker instead of the oven because I had to leave the house. After 5 hours, I added cut up cabbage and let it cook for another hour. I made colcannon as a side dish and used the cabbage that I had added to the colcannon recipe. It is hard not to get seconds. And I am already thinking of making it again next week as it is a low hassle recipe.

This is by far the best corned beef brisket I have ever used. It comes out perfect every time unlike other methods that always seem hit or Miss. I use a large round Caphalon Dutch oven. The brisket rests on a round rack that keeps it about 3/4 inch off the bottom. I add a bout a 1/2 cup of beef stick and the corned beef spice back to the bottom of the pan. The brisket doesn’t sit in the liquid. I cook it fat side up. I cover the top with thinly sliced garlic then thinly sliced sweet onions. I add cabbage wedges, large chunks of roughly cut carrots , and potatoes with a couple of hours left.

First review I’ve ever left…this recipe was GOLD. Best corned beef I’ve ever made. I used a few bottles of beer in the pan instead of water (I have a deeper roasting pan). Make sure to wrap your pan in foil for easy cleanup as the juices will slightly burn up and be hard to clean. I roasted fat cap up on a roasting rack in a pan. Onions on top like the recipes says. Don’t skip the browning step with the browning sauce adds a great touch. Covered tightly with foil. My temp was 280 and my beef was about 4.5lbs. Took approx 5.5 hours. Will never make corned beef any other way. This was pure gold.

This was the best corned beef I've ever made! Not dried out at all, and so flavorful & tender! The only changes I made were of necessity as: 1. the brisket I had purchased came with the seasonings already applied 2. My rack wouldn't fit in the pan so I rolled up foil logs to keep the brisket raised 3. I did add just a few extra tbs of water(about 1/3 C total) to avoid a dry finish, but was not necessary! The only change I will make in the future is to add more than 1 onion! They were wonderful! Everything else was according to the recipe. I did carefully seal the pan tightly with foil & went with the 1 hour per pound of meat cook time and there was plenty of liquid in the pan when finished. I did bake a separate pan of carrots & celery with Kitchen Bouquet® & a small amount of water for the last 2 hours, and made Colcannon with cabbage kale, leeks and a roasted garlic paste, and some a small loaf of Irish Soda Bread completed the meal. A most excellent recipe I will use again & again! Thank you so much!

This turned out great. I did add more liquid though. I added 1 cup of sodium free chicken broth. It was excellent, and the most tender corned beef I've ever made. I added the potatoes and cabbage the last hour. My roast was 2.5 pounds so it took about 5 hours to cook.

Excellent recipe! I had a 2.7 lb. brisket and it was perfect at 3 1/2 hrs.

I've been trying for years but have never been able to make a great brisket. I liked how simple this was, so I thought I'd give it a try in the pressure cooker. I sauteed onions and garlic, then seared both sides of the brisket. I poured in about 1/8 cup of cider vinegar to keep it moist and help break it down and then added the spice packet. To make it a meal I added 1/2 small head of cabbage, 4 red potatoes and 1/2 pack of baby carrots. It was cooked on high pressure for 55 minutes, and it came out fantastic. Thanks for sharing! I hope this helps anyone looking for a shortcut method.

Have followed this recipe several times in the past and it turns out so flavorful each time! The browning sauce is a must!! The prepackaged cuts were pretty small this year so adjusted baking time to 3 hours for a 2.8 pound cut, and added a bit more water as 2T seemed to be not enough; didn’t fall apart when carved so the time was just right. March 2025: used the recipe again and the meat came out moist! My cut this year was a little over 4 lbs, so I added about a 1/4 c of water, made sure the fatty part of the browned meat was on top in the roasting pan, and covered with foil for about 5 or 5:15 hours. The people who complained it was dry could be because their cut didn’t have enough fat and/or it wasn’t roasted with the fatty portion on top!

I was really really skeptical of this. 6 hrs with just a bit of water in the pan, not even touching the meat? But to my joy it turned out wonderful. Tender and full of flavor. The only adjustment I made was skipping the browning sauce, as I don't have any, but I did brown in a pan before baking. And I used a can of stout ale in the bottom of the pan instead of water. Everything else was as per the recipe.

Made many times. So tender everytime! Always perfect. Will never make boiled again.

Easy to make. Great flavors. Definitly a keeper

Bro, I need this every week.

This was a very easy "no need to watch" corned beef recipe! I did have to substitute and used a thick "bourbon marinade" as I was not able to find any "Browning Sauce." I diagonally sliced carrots to about 1/4" thickness and with an hour left of cooking time put them in the bottom of the roasting pan. I quartered some Russet potatoes gave them a 8 minutes ride in the microwave and added them to the pan for the last hour as well. Totally great! Placed the garlic on top go the fat and onions on top to the garlic, when done the fat was easily removed. Beef sliced and very delicious! Will use this recipe going forward! Easy-peezy and so good!

Wow! Will never put corned beef in crockpot ever again! So tender! Used a lite beer since we are not fans of stout!!! Can’t wait to make it again. Followed recipe except the lite beer. Thank you for sharing.

This recipe was exactly what I have been searching for. I grew up eating "boiled" corned beef. I had company for St. Patrick's Day, it is like a national holiday in our city. This recipe delivered. I had to substitute the kitchen bouquet - I used made a mix of stone ground mustard (1/2 cup) and worcestershire sauce (1/8 cup). I rinsed and soaked the beef for 20 minutes to remove some of the salt brine. I lightly coated the meat in the mustard mix and browned. I removed the meat from the dutch oven. I added 1 TBS brown sugar and 3/4 bottle of Guiness to deglaze the pot. Covered the meat with the remaining mustard mix and placed on a foil rope. Sprinkled with tarragon and braised. Per someone else, I used those ingredients to replace the kitchen bouquet and the beer to make sure I had enough drippings to make a gravy. I will never cook corned beef any other way.

Everyone asked for the recipe.

This is my go to recipe corn corn beef briske! I don’t change anything about this recipe, thank you for sharing! I do cabbage with bacon on the stove top .

Everybody went crazy over this recipe so fall apart, delicious and so much easier than checking a boiling pot all day long. Everything the recipe promised and better! The broth was so good that I ended up making a Cabbage and vegetable soup!