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