Braised Corned Beef Brisket

Braised Corned Beef Brisket

mauigirl 266

"You have never had corned beef like this and if you try it, I truly believe you will never go back to the 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 & has a carmelized surface when it's done. I serve it with colcannon, steamed cabbage wedges, braised carrots & parsnips. It is our favorite St. Patricks/Jewish dinner, but we love it so much that I cook it year around."
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Original recipe yields 6 servings



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  1. Preheat oven to 275.
  2. Rinse brisket & pat dry with towel. Discard seasoning packet.
  3. Brush brisket with browning sauce on both sides.
  4. Add oil to a large frying pan over medium high heat. Brown brisket on both sides in the hot skillet.
  5. Remove from skillet & place browned brisket on a rack in a baking pan.
  6. Scatter sliced garlic & onions over brisket.
  7. Add water to pan.
  8. Cover pan tightly with foil.
  9. Roast for approx. 6 hours, covered.



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