Corned Beef Brisket

My take on the most tender brisket

• Ready In: 4 hrs 25 mins
• Serves: 5-8
• Yields: 8

Ingredients

• 4  lbs corned beef brisket
• 1  head garlic, peeled
• 1  lb carrot
• 1  large sweet onion (Walla Wallas are good)
• 2  bay leaves
•  salt & pepper
•  water
•  olive oil for searing beef brisket

• note

•  throw away season packet that comes with beef brisket (do not use)

Directions

1. Preheat oven to 250- 275°F.
2. Remove brisket from package and rinse and pat dry. Trim fat leaving about half the fat on the top, salt and pepper brisket to taste.
3. Sear brisket in a cast iron pan with a little olive oil on all sides.
4. Place brisket in roasting pan, with tight fitting lid.
5. Cut onion into quarters and place around brisket, add the cloves of garlic.
6. Add water (stock not needed) to fill half way up the side of the brisket, add bay leaves.
7. Cover and bake for 4 hours, basting as needed.
8. Cut carrots into 2" sections add around brisket, turn oven to 300 F, and bake for 40 minutes or until carrots are done.
9. Let brisket rest for 10 minutes before shredding/carving.
10. NOTE: Always carve a brisket with the grain.