Tender Braised Corned Beef Brisket

🕒 Prep: 15 min
🔥 Cook: 5 hours
🍽 Serves: 6
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This Tender Braised Corned Beef Brisket is a comforting dish perfect for any season. Its rich flavors and melt-in-your-mouth texture make it a family favorite that’s hard to resist.

Ingredients for Tender Braised Corned Beef Brisket

The star of this dish is the corned beef brisket, known for its flavorful and tender qualities after braising. The onion and garlic add a savory depth that complements the beef perfectly. We use beef broth and water to keep the brisket moist and enhance its natural flavors. A touch of apple cider vinegar introduces a slight tang, balanced by the sweetness of brown sugar. The black peppercorns, mustard seeds, bay leaves, ground cloves, and allspice create a warm, aromatic spice blend. Finally, the carrots and potatoes soak up all those delicious juices, making them the perfect accompaniment.

Tips & Tricks

  • Use a sharp knife to slice the brisket against the grain for the most tender pieces.
  • If you prefer a thicker sauce, remove the brisket and veggies, then reduce the cooking liquid on the stovetop.
  • For a more robust flavor, marinate the brisket with the spices overnight.

Serving Suggestions

This corned beef pairs beautifully with a side of buttery cabbage or a fresh green salad to balance the richness. For a casual twist, use the leftovers in a Reuben sandwich with some tangy sauerkraut and Swiss cheese.

Frequently Asked Questions

Can I make this dish in a slow cooker?
Yes, you can cook it on low for about 8-10 hours, adding the vegetables in the last 2-3 hours.
What if I don't have a Dutch oven?
An oven-safe pot with a tight-fitting lid will work just fine.
Can I use a different type of meat?
This recipe is specifically designed for corned beef brisket, but you could experiment with a similar cut of beef if desired.

Tender Braised Corned Beef Brisket Recipe Walkthrough

Start by preheating your oven to 300°F (150°C). Rinse the corned beef brisket under cold water to wash away the excess salt, then pat it dry with paper towels. This step is crucial to ensure your dish isn’t overly salty.

Place the brisket into a large Dutch oven or any oven-safe pot that has a lid. Scatter the sliced onion and minced garlic over the brisket, letting their flavors infuse the meat.

Pour in the beef broth and water, making sure the brisket is mostly submerged. This liquid will slowly tenderize the meat as it cooks.

Add the apple cider vinegar, brown sugar, black peppercorns, mustard seeds, bay leaves, ground cloves, and allspice. These spices will work their magic over the next few hours.

Cover the pot with a lid and slide it into the oven. Let the brisket braise for about 3 hours. Check occasionally to ensure there's enough liquid, adding more water if needed.

After 3 hours, nestle the carrots and potatoes around the brisket. Continue cooking for another 1 to 1.5 hours, or until the vegetables are tender and the brisket is fork-tender.

Once done, remove the pot from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute, making it easier to slice the brisket against the grain.

Serve the brisket alongside the cooked vegetables, with a ladle of the flavorful cooking liquid over everything. Enjoy!

Why You'll Love This Recipe

  • Easy to prepare with minimal hands-on time.
  • Uses simple, everyday ingredients you likely have at home.
  • Perfect for special occasions or a cozy dinner.
  • Leftovers make for incredible sandwiches.

Ingredients

3 lbs corned beef brisket
1 large onion, sliced
4 cloves garlic, minced
2 cups beef broth
1 cup water
2 tbsp apple cider vinegar
1 tbsp brown sugar
2 tsp black peppercorns
1 tsp mustard seeds
2 bay leaves
1/2 tsp ground cloves
1/2 tsp allspice
4 carrots, peeled and cut into chunks
4 potatoes, peeled and quartered

Step-by-step Instructions

1. Preheat your oven to 300°F (150°C).
2. Rinse the corned beef brisket under cold water to remove excess salt, then pat it dry with paper towels.
3. Place the brisket into a large Dutch oven or oven-safe pot with a lid.
4. Add the sliced onion and minced garlic on top of the brisket.
5. Pour in the beef broth and water, ensuring the brisket is mostly covered.
6. Add the apple cider vinegar, brown sugar, peppercorns, mustard seeds, bay leaves, ground cloves, and allspice to the pot.
7. Cover the pot with the lid and place it in the preheated oven.
8. Braise the brisket for 3 hours, checking occasionally to ensure the liquid level is adequate, adding more water if necessary.
9. After 3 hours, add the carrots and potatoes to the pot, arranging them around the brisket.
10. Continue braising for another 1 to 1.5 hours until the vegetables are tender and the brisket is fork-tender.
11. Remove the pot from the oven and let it rest for 10 minutes before slicing the brisket against the grain.
12. Serve the brisket with the cooked vegetables and a ladle of the cooking liquid.

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