Description
Ever wondered how to turn a tough cut of beef into a melt-in-your-mouth masterpiece that’s perfect for a cozy family dinner? Imagine slicing into a juicy, savory Braised Corned Beef Brisket, infused with the subtle sweetness of onions and garlic, and so tender it practically falls apart.
Ingredients
Each ingredient in Braised Corned Beef Brisket plays a key role in creating its tender texture and rich flavor. Substitutions make it flexible for any kitchen.
- Flat-Cut Corned Beef Brisket (5 lbs): The star of the dish, pre-brined for salty, savory flavor. Substitution: Point-cut brisket or regular beef brisket (add 1 tbsp pickling spice for corned beef flavor).
- Browning Sauce (1 tbsp, e.g., Kitchen Bouquet): Adds a rich, caramelized color and slight umami. Substitution: Soy sauce, Worcestershire sauce, or omit.
- Vegetable Oil (1 tbsp): For browning the brisket. Substitution: Olive oil or canola oil.
- Onion (1, sliced): Adds sweet, caramelized depth. Substitution: Shallots or 1 tsp onion powder.
- Garlic (6 cloves, sliced): Brings warm, savory flavor. Substitution: 1 ½ tsp garlic powder.
- Water (2 tbsp): Creates steam for braising. Substitution: Beef broth or beer for extra flavor.
Why These Ingredients Matter:
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- Corned beef is high in protein and iron, making it a hearty, nutritious choice.
- Onion and garlic add antioxidants and depth without extra calories.
- Browning sauce enhances the dish’s appearance and flavor with minimal effort.
- The slow braising process tenderizes the tough brisket cut, making it melt-in-your-mouth delicious.
Instructions
Let’s make Braised Corned Beef Brisket with simple steps and tips to ensure it’s perfectly tender and flavorful.
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- Preheat and Prep (5 minutes):
- Preheat the oven to 275°F (135°C).
- Gather ingredients: corned beef brisket, browning sauce, vegetable oil, onion, garlic, and water.
- Discard any flavoring packet included with the brisket (it’s not needed for this recipe). Tip: Pat the brisket dry with paper towels for better browning.
- Brush with Browning Sauce (2 minutes):
- Brush both sides of the 5 lb corned beef brisket with 1 tbsp browning sauce. Tip: Use a pastry brush or spoon to evenly coat the meat for a rich color.
- Brown the Brisket (10-12 minutes):
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
- Brown the brisket on both sides, about 5-8 minutes per side, until golden.
- Place the brisket on a rack in a roasting pan. Tip: Don’t skip browning—it locks in juices and adds flavor.
- Add Aromatics (3 minutes):
- Scatter 1 sliced onion and 6 sliced garlic cloves over the brisket.
- Add 2 tbsp water to the roasting pan to create steam. Tip: Spread the onion and garlic evenly for balanced flavor.
- Braise the Brisket (6 hours):
- Cover the roasting pan tightly with aluminum foil.
- Roast in the preheated oven for 6 hours, until the brisket is tender and an instant-read thermometer reads at least 145°F (63°C) for medium doneness. Tip: Check at 5 ½ hours; larger briskets may need up to 6 ½ hours.
- Rest and Serve (5-10 minutes):
- Remove the brisket from the oven and let it rest, covered, for 5-10 minutes.
- Slice against the grain for maximum tenderness. Tip: Use a sharp knife for clean slices and serve with the cooked onions and garlic.
