Best 5 Braised Corned Beef Brisket Recipes

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Are you ready to embark on a tantalizing culinary journey with braised corned beef brisket? This delectable dish, steeped in rich history and bursting with savory flavors, promises to tantalize your taste buds and warm your soul. Our curated collection of recipes offers a diverse range of cooking styles, ensuring that every palate finds its perfect match. Whether you prefer the classic slow-cooker method, the convenience of an Instant Pot, or the hearty goodness of a Dutch oven, we have the perfect recipe for you. Discover the secrets to creating fall-off-the-bone tender brisket, infused with aromatic spices and herbs, and complemented by a symphony of vegetables. Get ready to savor the ultimate comfort food experience with our braised corned beef brisket recipes, each one a culinary masterpiece waiting to be savored.

Here are our top 5 tried and tested recipes!

BRAISED CORNED BEEF



Braised Corned Beef image

This braised corned beef requires a bit more time during preparation, but the end result makes all that time so worth it. Serve it for your Saint Patrick's Day celebration or for an extra-special meal. -Josh Rink, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 10

Number Of Ingredients 21

FOR BRINE:
2 quarts plus 2 cups water, divided
1 cup kosher salt
3/4 cup packed brown sugar
2 tablespoons curing salt, such as Prauge powder
2 tablespoons whole peppercorns
1 tablespoon mustard seed
1 teaspoon ground ginger
10 whole allspice
10 whole cloves
10 whole juniper berries
2 bay leaves
2 cinnamon sticks (2-3 inches)
2 whole star anise
2 pounds ice cubes
1 fresh beef brisket (4 to 5 pounds), trimmed
FOR BRAISING:
2 to 3 cups water
3 large carrots, peeled and cut into thirds
3 celery ribs, cut into thirds
2 large onions, skins removed and quartered

Steps:

  • To make brine, place 2 quarts of water plus the next 12 ingredients in a large 6-8 quart stock pot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. Place a 3-4 gallon resealable plastic bag inside a large baking dish or roasting pan; add brisket and pour brine over beef. Seal bag, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bag occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups of water into pan until water level is 1/2-inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender about 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well with plastic wrap after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.

Nutrition Facts : Calories 194 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 938mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.

BRAISED CORNED BEEF BRISKET



Braised Corned Beef Brisket 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     World Cuisine Recipes     European     UK and Ireland     Irish

Time 6h30m

Yield 6

Number Of Ingredients 6

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, Carbohydrate 5.4 g, Cholesterol 162 mg, Fat 33.7 g, Fiber 0.7 g, Protein 30.6 g, SaturatedFat 10.9 g, Sodium 1877.4 mg, Sugar 1.7 g

BRAISED CORNED BEEF BRISKET



Braised Corned Beef Brisket image

I found this recipe on another website several years ago, and decided to give it a try. The author of this recipe said you would never go back to boiling or slow cooking corned beef brisket after doing it this way, and she was right! I never have. Some people will say that braising requires a lot of liquid, but that is not true. The definition of braising is searing the meat, then cooking in a closed container. This recipe uses ONLY 2 tablespoons of water. (Corned beef is brined, so it will release it's own juices while cooking.) It comes out so tender and delicious, with a nice caramelized outside, that you may never go back! Every year for St. Patty's Day since coming across this recipe, I serve this with a choice of bread or rolls, (Pretzel rolls are a favorite), a variety of mustards and cheeses, and pickled red cabbage. We like it so much we have it a few times during the year, too!

Provided by Chef PotPie

Categories     St. Patrick's Day

Time 6h45m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 (5 lb) corned beef brisket, flat cut
1 tablespoon browning sauce (such as Kitchen Bouquet)
1 tablespoon vegetable oil
1 onion, sliced
6 garlic cloves, 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. (Yes, only 2 tablespoons!) Cover pan very tightly with double aluminum foil.
  • Roast in the preheated oven until meat is tender, about 6 hours. Resist the temptation to check on the meat during this long braise. It will release too much steam and your brisket will dry out.

Nutrition Facts : Calories 588, Fat 44.4, SaturatedFat 14.6, Cholesterol 222.1, Sodium 2571.2, Carbohydrate 2.7, Fiber 0.2, Sugar 0.5, Protein 41.4

BRAISED CORNED BEEF BRISKET RECIPE - (4.5/5)



Braised Corned Beef Brisket Recipe - (4.5/5) image

Provided by á-75028

Number Of Ingredients 5

1 - 4 to 5 pd corned beef (or fresh) brisket either from the counter or vacuum packed.
1 - large sweet onion
Liquid Smoke (usually found in the bbq sauce/condiment aisle)
Yellow Mustard
Safflower oil

Steps:

  • Corned beef is a salt cured brisket and it is often sold in a vacuum pack with a little packet of pickling spices. Cooking is usually accomplished by first boiling then baking until tender. But this recipe suggest that you bypass the boiling and braise the meat to create a flavorful brisket that is packed with flavor and that will slice without shredding. Braising meat is the process of first searing the outside of the meat, creating an au jus, or liquid that can be used to "steam" and tenderize a tougher piece of meat. Some tips: • You are going to achieve best results for sliced beef if you choose the flat cut, versus the point cut of the brisket. • Buy the thickest cut you can, at least 3" thick. Brisket has a lot of fat both on the exterior and marbled throughout. A thinner cut runs the risk of being very fatty or drying out. • Use very cold water to rinse the brisket thoroughly to help remove any excess salt then let the meat sit to dry. Method: Cut the onion into wedges and separate. In your large T-Fal pan sauté the onions in a tablespoon and a half of Safflower Oil* until fully wilted, slightly translucent and starting to caramelize. Once the brisket is dry, sprinkle with just a little bit of liquid smoke - taste it first, it has its own salt... but you are looking for the color it will create when it mixes with the seared fat on the outside of the brisket. Move the onions to the sides of the pan, creating a ring and place the brisket, fattest side first, down onto the hot pan and sear the outside of the brisket - about 15 minutes each side. You will create dark au jus, courtesy of the liquid smoke and caramelizing onions. When the corned beef is seared on both sides, transfer to a baking dish lined with foil and pour the onions and au just around the brisket. Cover the brisket with organic yellow mustard. Spoon the onions and gravy over the top of the briskets and fold the foil in a loose tent and place in a 275-degree oven for one hour. Check the beef, and open the foil at the top and place back in the oven for another 45 minutes. Corned beef is very tough, chewy so it takes "watching" as actual cooking time changes with thickness and fat content (marbling) of the meat. As the meat looks, and smells, to be cooking, carefully slice pieces off the end. Once done, let sit covered for 15 minutes, then slice. Serve Serve with parsley potatoes and steamed cabbage sprinkled with Bragg's organic apple cider. Note: This particular method of slow cooking, when the beef is placed in the refrigerator over night, sliced thin, covered with the onions and au just and then reheated at 275 until very warm, the beef was very, very tender. *Note: Safflower Oil, like Olive Oil, has a lower heat / smoking point, however the T-Fal pan allows cooks to use the Antioxidant filled oil expressed from the Safflower seed that does not impart and flavor or greasiness to your recipe.

COLCANNON WITH OVEN BRAISED CORNED BEEF BRISKET



Colcannon With Oven Braised Corned Beef Brisket image

Irish Corned Beef braised in Guinness Stout and served with Colcannon. Guinness enhances flavor into the Brisket.

Provided by Potagekempcc

Categories     Meat

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 21

8 ounces onions (Chopped)
8 ounces carrots (Chopped)
3 tablespoons virgin olive oil
3 bay leaves
4 lbs corned beef brisket
2 cups Guinness stout (Black Lager)
4 cups beef stock
1/4 cup pickling spices
4 ounces side bacon (Cooked & Chopped)
6 cups vegetable stock
4 lbs yukon gold potatoes (Chopped)
1 tablespoon fine sea salt
1 lb savoy cabbage (Sliced Thin)
1 1/2 cups heavy cream
5 tablespoons unsalted butter
4 scallions (Chopped)
2 tablespoons parsley (Chopped)
2 tablespoons thyme (Chopped)
1 teaspoon white pepper
1/4 teaspoon fresh nutmeg (Grated)
1 cup creamed horseradish

Steps:

  • Pre-heat oven to 400°F.
  • Heat Dutch Oven add 1-tablespoon olive oil, bay leaves, vegetables and saute' 4-5 minutes.
  • Add remaining olive oil and sear Beef Brisket on both sides. Add 1/4 cup Guinness Black Lager and reduce by one-half. Add Stout, beef stock, pickling season and cover Dutch Oven. Place in pre-heated oven, reduce to 250°F and braise for 5-6 hours.
  • One hour before the Corned Beef is done start preparing the "Colcannon".
  • In a large pot add vegetable stock, potatoes and fine sea salt. Cook potatoes 10-15 minutes or until they are done. Strain potatoes and reserve water. Add 3 tablespoons butter and hand mash potatoes. Season with salt and pepper to taste.
  • Core cabbage and slice very thin. Boil cabbage in potato water and cook until tender. Season with sea salt and black pepper to taste. Hold cabbage warm and strain.
  • In a small saucepan bring cream to a full boil and reduce to a simmer. Wisk in butter, scallions, parsley, thyme, white pepper and nutmeg. Simmer for 2-3 minutes. Reseason with sea salt and white pepper to taste.
  • Remove brisket, place on a cutting board to rest before slicing.
  • In a large pan combine cabbage (strained), cream, bacon bits and simmer for 3-4 minutes. Fold in mashed potatoes and remaining butter. Mix Colcannon to a smooth and creamy consistency. Season with salt and pepper to taste.
  • Place Colcannon in 6 large bowls and add sliced Corned Beef. Add a tablespoon butter, laddle some Beef Broth over Colcannon and serve.
  • Place a bowl of creamed horseradish on the table.
  • Garnish with sprigs of fresh parsley.

Nutrition Facts : Calories 1867.5, Fat 96.9, SaturatedFat 40.2, Cholesterol 403.1, Sodium 5432.2, Carbohydrate 115.4, Fiber 11.3, Sugar 11.3, Protein 71.1

Tips:

  • Choose a high-quality corned beef brisket: Look for a brisket that is well-marbled with fat. This will help ensure that the meat is flavorful and tender.
  • Rinse the corned beef brisket thoroughly before cooking: This will remove any excess salt from the meat.
  • Braising is a great way to cook corned beef brisket: Braising involves cooking the meat in a liquid over low heat for a long period of time. This helps to tenderize the meat and develop its flavor.
  • Add vegetables to the braising liquid: Vegetables such as carrots, onions, and potatoes are a great addition to the braising liquid. They will add flavor and nutrients to the dish.
  • Cook the corned beef brisket until it is fall-apart tender: This will typically take several hours.
  • Serve the corned beef brisket with your favorite sides: Some popular sides for corned beef brisket include cabbage, boiled potatoes, and rye bread.

Conclusion:

Braised corned beef brisket is a classic dish that is perfect for a special occasion. It is a flavorful and tender dish that is sure to please everyone at the table. With a little planning and effort, you can easily make this dish at home. So what are you waiting for? Give it a try today!

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