Braised Corned Beef Brisket Recipe
Serve a tender corned beef brisket to your family for any special occasion or just because it's so tasty. The meat is slowly cooked in an oven for maximum flavor.
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 corned beef briskets are brined and have soaked in alot of water which will release during the cooking process. I cook a smaller brisket for at least five hours with the same terrific results. Another tip for those who find their brisket salty. Corned beef briskets are brined in salt water by the meat producers. The brining can vary depending on the salt solution and the length of time the brisket sits in the brine. I have been fortunate to not find a too salty corned beef, but to be safe, you could soak the brisket in fresh water (refrigerated) for a couple days to extract some of that salt. Finally, for those who question the term braise and the small amount of liquid here......https://www.merriam-webster.com/dict
Get top recipes and tips to cook corned beef - a favorite for St. Patrick's Day. Learn about the brisket and spices that make up this flavorful roast.
I will never make boiled corned beef again! After browning, I spread Dijon mustard on top of the meat and a good couple of shakes of Worcestershire sauce. Then piled on the onion and garlic. I added 1/4 cup liquid to roasting pan. Had a 3 lb. beef and baked for 5 hours. Do not open oven or foil. Absolutely delish! I have potato and cabbage for sides. New way of cooking and I thank you for sharing.
This became a big hit at first taste for everyone. The preparation was a snap 1,2,3 and in the oven it went. I made a 3 1/2 lb brisket and cooked for 5 hours @ 275° with no peeking. I have never made corned beef before, and glad I choose this recipe, and was asked to make again. Thank you for your recipe mauigirl, and the help you gave on the buzz.
I will definitely be watching all of Mauigirl’s recipes from now on! This was, by far, the best corn beef I have ever had. This corn beef is magical - the flavor Is enticing , the tenderness unparalleled, and the combination of flavors creates a true work of art. I would never, ever risk trying to make corn beef any other way. This is a 10+++
5 Star! I have been making corn beef for St. Patricks Day for 30+ years, and most of the time it has been a TOTAL BUST! This is the best recipe I have ever made! The searing of the corn beef is a little messy, however it is well worth it! I cooked a 3.5 pound corn beef for about 4 hours, it came out so tender, you could use a plastic fork to eat the meat. YUM, YUM!! I will never ever make corn beef any other way then this, a fabulous recipe!!
Absolutely fantastic recipe! I have tried and tried to make corned beef that didn't come out tasting like a salt-lick, or tough as shoe leather. Easy and great. I wouldn't change a thing!