Braised Corned Beef Brisket

Braised Corned Beef Brisket

World Cuisine European UK and Ireland Irish

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.

Servings per recipe: 6
Calories per serving: 455
Preparation time: 15m
Total cooking time: 6h 30m


  • 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.

Nutrion facts:

Total Fat 33.7g 52%
    Saturated Fat 11.0g  
Cholesterol 162mg 54%
Sodium 1877mg 75%
Potassium 307mg 9%
Total Carbohydrates 5.4g 2%
Dietary Fiber 0.7g 3%
Protein 30.6g 61%
Sugars 2g  
Vitamin A 1IU  
Vitamin C 4mg  
Calcium 28mg  
Iron 3mg  
Thiamin 0mg  
Niacin 8mg  
Vitamin B6 0mg  
Magnesium 24mg  
Folate 17mcg