Braised Corned Beef Brisket
Braised Corned Beef Brisket
I never knew any other way to cook corned beef except for boiling it with the spice pack in water, brown sugar and Guinness beer until about 5 years ago. Corned beef is brined and is naturally salty so that mix helped take away some of the saltiness but also, because you’re boiling it, you dump most of the flavors out when you drained the pot.
This recipe is a mix of several I’ve found that combines some of the aspects of smoking a brisket and braising.
Brisket contains a lot of connecting tissue and fat so cooking at low temps is best for this cut of meat. Cooking at low temps allows the fat and connective tissue to render into the meat making it pretty tender but depending on the structure of the cut you pick out cooking times could vary. Allow plenty of time to prepare this. Luckily, St. Patrick’s Day falls on a Sunday this year so you have plenty of time to start early and let the meat cook while you go about your day. I usually prepare two at the same time because I absolutely LOVE Ruebens.
I promise, you’ve never had corned beef like this and once you try it you’ll never go back to the traditional boiled beef. Enjoy!
Approx. Times: Prep 20 minutes Cook Approx. 5-6 hours
Servings: About 6
1 5-pound flat-cut corned beef brisket
2 Tablespoons Kitchen Bouquet Browning Sauce
2 Tablespoons canola oil
1 Large Onion, sliced
1 Head of garlic, minced
1 Tablespoon cracked pepper
1/4 Cup water
1 Ounce hickory liquid smoke
1) Pre-heat oven to 250 degrees F.
2) Toss the flavoring packet that came with the corned beef in the trash. Trim excess fat but don’t remove it all.
3) Heat the oil in a large skillet over medium-high heat. Brush the brisket on all sides with the browning sauce and brown it on both sides, about 5-6 minutes then touch up the edges by holding the brisket with tongs and letting them brown for about 30 seconds.
4) Place the brisket on a rack in a roasting pan. Rub the minced garlic and cracked peppercorns across the top and layer the onions on top. Refer to my photo. Add the water and liquid smoke along the side of the pan so you don’t wash off the garlic, pepper and onions then cover the roaster lid or aluminum foil if your roaster does not have a lid.
5) Roast in the preheated over for about 6 hours.
The brisket is safe to eat when the internal temperature reaches 145° F but won't be done, it will be the most tender when the internal temperature reaches 195-198° F.
When it reaches an internal temp of 195° F remove from the oven and let it rest for 15-20 minutes, then serve.
For even moister brisket: place the brisket in whatever dish your have that will fit inside a cooler, then place it inside and close the lid. You can let it rest for up to 2 hours before serving, then refrigerate.
TIP: Since you are cooking at a low temp, don’t be tempted to keep opening the oven to check the temperature, it will increase the cooking time dramatically. Best advice is to get a wireless meat thermometer to track the temp but you can use an oven safe thermometer and peek in the oven window.