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Braised Corned Beef Brisket

2019-09-20
  • Servings: 6 servings
  • Prep Time: 0m
  • Cook Time: 0m
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“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. It is our favorite St. Patrick’s/Jewish dinner, but we love it so much that I cook it year around.”

Ingredients

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

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
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  2. Discard any flavoring 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.
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  3. 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.
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  4. Roast in the preheated oven until meat is tender, about 6 hours.
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