Slow-Braised Corned Beef Brisket (Fork Tender!)
: Make incredibly tender, Slow-Braised Corned Beef Brisket! This easy recipe involves searing the brisket, then slow-roasting it in the oven with onions and garlic until fall-apart tender.
Ingredients
(Original recipe yields 6 servings from a 5lb brisket – likely generous servings or lots of leftovers!)
- ▢ 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
For Serving (Suggestions):
- ▢ Boiled cabbage, potatoes, carrots
- ▢ Rye bread
- ▢ Mustard
Instructions
1. Prepare Oven and Corned Beef Brisket:
- Preheat your oven to a low 275°F (135°C). This low temperature is key for the long, slow braise.
- Remove the corned beef brisket from its packaging. Discard any flavoring packet that may have been included.
- Pat the brisket dry with paper towels. Brush the brisket evenly on all sides with the browning sauce, if using.
2. Sear the Brisket:
- Heat the vegetable oil in a large, heavy skillet over medium-high heat until the oil is hot and shimmering.
- Carefully place the prepared brisket into the hot skillet.
- Sear the brisket until nicely browned on all sides, cooking for about 5 to 8 minutes per side. Use tongs to turn the brisket carefully. This step develops a rich flavor and color.
3. Prepare for Roasting:
- Place a wire rack inside a roasting pan large enough to hold the brisket comfortably.
- Transfer the seared brisket from the skillet and place it on top of the rack in the roasting pan.
- Scatter the sliced onion and sliced garlic evenly over the top of the brisket.
- Add the 2 tablespoons of water to the bottom of the roasting pan (not over the brisket itself). This will create steam during baking.
- Cover the entire roasting pan tightly with heavy-duty aluminum foil, creating a good seal to trap moisture.
4. Slow-Roast (Braise) in Oven:
- Carefully place the covered roasting pan into the preheated 275°F (135°C) oven.
- Roast for approximately 6 hours. The corned beef is done when the meat is exceptionally tender and can be easily pierced or pulled apart with a fork.
5. Rest and Serve:
- Once tender, carefully remove the roasting pan from the oven. Let the corned beef brisket rest, still covered, for at least 15-20 minutes before slicing. This allows the juices to redistribute, ensuring a more moist and flavorful result.
- After resting, transfer the brisket to a cutting board. Slice it thinly against the grain.
- Serve the Slow-Braised Corned Beef Brisket hot, with some of the softened onions, garlic, and pan juices spooned over the top, if desired. Enjoy!