Corned Beef Brisket Braised

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Corned Beef Brisket Braised

Whether it’s St. Patrick’s Day or just a regular weeknight, you can’t go wrong with a corned beef brisket. You’re going to want to bookmark this easy, top-rated recipe — once you try it, you’ll come back to it again and again.

What Is Corned Beef Brisket?

Corned beef is a beef brisket (a cut of meat from the breast or lower chest) that has been cured in a salt solution. “Corning” results in intensely flavorful, super tender meat. In this recipe, the corned beef brisket is seared in a hot skillet and then braised all day with garlic and onions for a melt-in-your-mouth texture and perfect flavor.

How to Cook Corned Beef Brisket


You’ll find the full, step-by-step recipe below — but here’s what you can expect when you make this top-rated corned beef brisket:

Brush the whole brisket with browning sauce, then brown it on both sides in a hot skillet with vegetable oil. Place it on a rack set in a roasting pan. Scatter the onions and garlic slices over the brisket. Add water to the pan, cover tightly with aluminum foil, and roast in a preheated oven until the meat is tender.

What to Serve With Corned Beef Brisket

Recipe creator mauigirl serves this corned beef brisket with colcannon, steamed cabbage wedges, braised carrots, and parsnips for a complete Irish-inspired feast.

Looking for more delicious inspiration? Check out our entire collection of Irish Recipes, where you’ll find crowd-pleasing pairing ideas like Potato Scones and Irish Soda Bread.

How to Store Corned Beef Brisket

Allow the corned beef brisket to cool completely before storage. Place the leftovers in a shallow airtight container or wrap them tightly in foil. Store them in the fridge for up to four days. Reheat in the oven covered in foil.
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Can You Freeze Corned Beef Brisket?

Yes, you can freeze cooked corned beef brisket. Wrap your cooled leftovers in freezer wrap, followed by a layer of foil for added protection. Freeze for up to three months. Thaw in the fridge overnight.

Allrecipes Community Tips and Praise

“We used a roaster with a tightly fitting lid, and the meat was tender, juicy, and had a beautifully caramelized layer of onions on top,” raves Madeline Halloway.

“This is the only way to make corned beef,” according to whitney. “After years of dried out flavorless slow cooker corned beef I wanted to try something different. This recipe is easy and perfect. Don’t change a thing! The meat comes out so incredibly tender, juicy, and flavorful.”

“I have now made this dish several times, and each time it is as successful as the first,” says Jekyll. “I have even used beer instead of water in the pan. It’s still delicious, and moist, and delicious, and tender, and delicious.

Editorial contributions by Corey Williams

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