Recipe By mauigirl
Published Jun 6th
Prep 15m Cook 6h 15m Additional - Ready In 6h 30m
Servings 6 servings Calories 455.1

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.

Recipe 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

Cooking Directions

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

Nutrition Facts

  • Calories 455.1
  • Carbohydrate 5.4 g
  • Cholesterol 162 mg
  • Fat 33.7 g
  • Fiber 0.7 g
  • Protein 30.6 g
  • Saturated Fat 10.9 g
  • Sodium 1877.4 mg
  • Sugar 1.7 g


  1. I am the submitter and I wanted to give a few important tips here.....cover tightly or wrap the brisket tightly with foil and do not be tempted to check the status during the long braise. You will lose too much steam and your brisket will dry out.There is very little water in this recipe because - Read more ...
  2. 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 - Read more ...
  3. OMG 10 stars! The best corned beef I have ever made. My husband who has had ALOT of corned beef in his life said it was hands down the best he ever had. My brisket was 3.25lbs and it was fork tender after 5 hours cooking. I love how it looked after browning it. I - Read more ...
  4. I added about a half cup of water to the pan before sealing tightly. After cooking, I removed corned beef and added several red potatoes, sliced in half to the pan drippings, covered with the foil and cooked until tender, about 45:minutes. I sauteed my cabbage in butter and a little water until tender, then - Read more ...
  5. Made two corned beef roasts for a family dinner - one traditional boiled, and this one. Everyone preferred the taste of the traditionally cooked beef, and this one was a little dry - even though I watched and checked it regularly while cooking. I agree with another reviewer that 2-3 tablespoons is too little water - Read more ...
  6. Very delish recipe. I've never made a corned beef with this technique before. And it turned out soo well. I followed threw with braising and then utlizing my crockpot to bake in, only for the simple fact, I needed to bake other things at a higher temp then this recipe in my oven and didn't - Read more ...
  7. This is a wonderful method for corned beef. I cooked the corned beef the day before then crusted it with dijon mustard & Brown sugar and put it back in the low oven just to warm it through and set the crust. It was perfection. Thank you for sharing.
  8. We sat down to eat, my husband took a bite and said "yummmmm". Then he looked at me and asked "corned beef isn't usually this tender, or tasty". He didn't even put mustard on it! Simple very tasty way to cook corned beef. I made a colcannon with saute cabbage as the side. I didn't - Read more ...
  9. 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 - Read more ...
  10. Awesome recipe - Easy and so delicious! Thank you Mauigirl. This is a keeper for sure. After searing I placed the corned beef on a rack above the little bit of water - followed the instructions as stated - the wonderful aroma of this braising was not to be believed. I offered to set some - Read more ...

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