Braised Corned Beef Brisket

"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."

  • Prep time: 15 Minutes
  • Cook time: 6 Hours 15 Minutes
  • Ready in 6 Hours 30 Minutes


  • 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


  • 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.

Nutritional Information

  • Total Fat: : 33.7g
  • Saturated Fat: : 33.7g
  • Sodium: : 33.7g
  • Potassium: : 33.7g
  • Total Carbohydrates: : 33.7g
  • Dietary Fiber: : 33.7g
  • Protein: : 33.7g
  • Sugars: : 33.7g
  • Vitamin C: : 33.7g
  • Iron: : 33.7g
  • Niacin: : 33.7g
  • Magnesium: : 33.7g


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.