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Braised Corned Beef Brisket


"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."
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6 h 30 m servings 455 cals
Original recipe yields 6 servings


  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 1877 mg
  • 75%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 411
  1. 469 Ratings

Most helpful positive review

Awesome recipe - Easy and so delicious! Thank you Mauigirl. This is a keeper for sure. After searing I placed the corned beef on a rack above the little bit of water - followed the instructions ...

Most helpful critical review

Made two corned beef roasts for a family dinner - one traditional boiled, and this one. Everyone preferred the taste of the traditionally cooked beef, and this one was a little dry - even thoug...

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Least positive

Awesome recipe - Easy and so delicious! Thank you Mauigirl. This is a keeper for sure. After searing I placed the corned beef on a rack above the little bit of water - followed the instructions ...

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 w...

Out o' Sight brisket recipe, Jules! I copycatted your menu exactly and oh what a treat! Like Baking Nana, I bought my flat cut brisket at Costco, followed your directions to a "T" with one tiny ...

We sat down to eat, my husband took a bite and said "yummmmm". Then he looked at me and asked "corned beef isn't usually this tender, or tasty". He didn't even put mustard on it! Simple very tas...

Very delish recipe. I've never made a corned beef with this technique before. And it turned out soo well. I followed threw with braising and then utlizing my crockpot to bake in, only for the si...

OMG 10 stars! The best corned beef I have ever made. My husband who has had ALOT of corned beef in his life said it was hands down the best he ever had. My brisket was 3.25lbs and it was fork te...

This is a wonderful method for corned beef. I cooked the corned beef the day before then crusted it with dijon mustard & Brown sugar and put it back in the low oven just to warm it through and s...

I added about a half cup of water to the pan before sealing tightly. After cooking, I removed corned beef and added several red potatoes, sliced in half to the pan drippings, covered with the fo...

Hands down, THE BEST corned beef that I have ever made or eaten, and everyone agreed! I have to Thanks Baking Nana for her help on the Buzz, letting me know how to make this in an electric roast...