HOW TO COOK CORNED BEEF BRISKET IN THE OVEN RECIPES

BRAISED CORNED BEEF BRISKET RECIPE | ALLRECIPES

Braised Corned Beef Brisket Recipe | Allrecipes image

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.

Provided by mauigirl

Categories Corned Beef

Total Time 6 hours 30 minutes

Prep Time 15 minutes

Cook Time 6 hours 15 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

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

Steps:

Preheat oven to 275 degrees F (135 degrees C).
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.
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.
Roast in the preheated oven until meat is tender, about 6 hours.

Nutrition Facts : Calories 455.1 calories, CarbohydrateContent 5.4 g, CholesterolContent 162 mg, FatContent 33.7 g, FiberContent 0.7 g, ProteinContent 30.6 g, SaturatedFatContent 10.9 g, SodiumContent 1877.4 mg, SugarContent 1.7 g

FROM SCRATCH CORNED BEEF BRISKET RECIPE - FOOD.COM

From Scratch Corned Beef Brisket Recipe - Food.com image

Plan ahead about a week ... you won't be sorry. This from-scratch corned beef is better than any commercial corned beef you could ever eat, and you'll wonder why you never tried doing it yourself before. I do not add salt and peter to my corned beef, so this is not going to have that familiar pink color, but you won't care -- and it's healthier this way.

Total Time 172 hours

Prep Time 168 hours

Cook Time 4 hours

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 (8 -10 lb) beef brisket
4 garlic cloves, peeled and cut in thirds
2 quarts water
1 cup kosher salt
1/2 cup white vinegar
4 tablespoons sugar
3 bay leaves
1 teaspoon peppercorn
1/2 teaspoon mustard seeds
1 pinch ground cloves
water, to come up 3/4 to side of brisket
1 teaspoon peppercorn
1/2 teaspoon mustard seeds
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
4 garlic cloves, sliced

Steps:

Combine all of the brine ingredients and bring to a boil, then cool.
In a huge plastic roasting bag (do NOT use a garbage bag), place the beef brisket, the cooled brine, and the 4 garlic cloves.
Make sure that all of the meat is covered by the brine (cutting the brisket in pieces if you need to), tie off tightly, place in a pot large enough to hold it all, and refrigerate for 6 to 7 days, turning occasionally.
After the 6 to 7 days, remove brisket from the brine and discard the brine.
Rinse the meat thoroughly, then place in a Dutch oven or other large pot and add enough water to come up 2/3 to 3/4 of the way up the side of the meat.
Add the rest of the Simmering Liquid ingredients (peppercorns, mustard seeds, allspice, cloves and garlic), bring to a boil and skim off any foam.
Reduce heat to a low simmer and cook, covered, for at least 3 hours, but 4 hours doesn't hurt anything. Meat will be SO tender and delicious!

Nutrition Facts : Calories 985.1, FatContent 44.8, SaturatedFatContent 15.7, CholesterolContent 375, SodiumContent 19351.9, CarbohydrateContent 10.8, FiberContent 0.5, SugarContent 8.5, ProteinContent 125.8

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