Braised Corned Beef Brisket
I found this recipe on another website several years ago, and decided to give it a try. The author of this recipe said you would never go back to boiling or slow cooking corned beef brisket after doing it this way, and she was right! I never have. Some people will say that braising requires a lot of liquid, but that is not true. The definition of braising is searing the meat, then cooking in a closed container. This recipe uses ONLY 2 tablespoons of water. (Corned beef is brined, so it will release it's own juices while cooking.) It comes out so tender and delicious, with a nice caramelized outside, that you may never go back! Every year for St. Patty's Day since coming across this recipe, I serve this with a choice of bread or rolls, (Pretzel rolls are a favorite), a variety of mustards and cheeses, and pickled red cabbage. We like it so much we have it a few times during the year, too!
DIRECTIONS
- Preheat oven to 275 degrees F (135 degrees C).
- 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.
- Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. (Yes, only 2 tablespoons!) Cover pan very tightly with double aluminum foil.
- Roast in the preheated oven until meat is tender, about 6 hours. Resist the temptation to check on the meat during this long braise. It will release too much steam and your brisket will dry out.