Oven Braised Corned Beef Flat Cut
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02/08/2013
Out o' Sight brisket recipe, Jules! I copycatted your menu exactly and oh what a treat! Like Baking Nana, I bought my flat cut brisket at Costco, followed your directions to a "T" with i tiny addition of more sliced garlic and onion just because onions and garlic are in their own food group at Cathy Myers' business firm! Flavorful, fork tender - the very all-time we've ever had! I will NEVER render to yukky boiled meat again! I constitute myself cutting off chunks of the leftovers for a protein snack! Couldn't aid myself! Randy got his Reuban sammie fix that's for certain! Cheers again for sharing, Julie!
03/xvi/2013
Very delish recipe. I've never made a corned beef with this technique earlier. And information technology turned out soo well. I followed threw with braising and and so utlizing my crockpot to bake in, just for the simple fact, I needed to bake other things at a college temp and so this recipe in my oven and didn't want to complicate matters. The crockpot worked out very well. The only thing I did slightly unlike and information technology wasn't really much. After braising the meat in the pan on the cooktop, I took the h2o and deglazed the pan and so added that deglazed mixture to the crock pot over the corned beef and followed threw with the residuum of the directions. Added a head of cabbage during the last hour and a half, it was very flavorful. My beef was extra tender and was falling apart ;-) Volition make once more.
03/25/2013
OMG x stars! The best corned beefiness I have ever made. My husband who has had ALOT of corned beef in his life said it was hands downward the best he ever had. My brisket was iii.25lbs and it was fork tender after 5 hours cooking. I love how it looked after browning information technology. I but used lots of pepper instead of the browning sauce. I cooked it fatty side upward and scraped the fatty layer off and let it residual for about an hour before slicing. Still was piping hot. I put the slices back in the juices and served with my version of colcannon. Husband said it was the best dinner he had in a long time. Thank you so much mauigirl for sharing this fabled recipe. I don't understand the reviews that notwithstanding adopt the boiling method. I can't expect for ruebens tomorrow!
03/05/2013
We sat down to swallow, my husband took a bite and said "yummmmm". Then he looked at me and asked "corned beef isn't usually this tender, or tasty". He didn't even put mustard on information technology! Unproblematic very tasty way to cook corned beef. I made a colcannon with saute cabbage equally the side. I didn't take whatever kitchen bouquet, so I but lightly peppered information technology. I have another corned beef in the fridge, this is how I will melt corned beef from now on. Thanks for sharing.
03/23/2013
I added nigh a half cup of water to the pan before sealing tightly. Later on cooking, I removed corned beef and added several red potatoes, sliced in one-half to the pan drippings, covered with the foil and cooked until tender, near 45:minutes. I sauteed my cabbage in butter and a little water until tender, then added the potatoes and drippings to the cabbage and served with the corned beef. Best corned beef and cabbage I ever cooked! I was amazed how lean and tender the corned beef was.
03/12/2013
This is a wonderful method for corned beef. I cooked the corned beefiness the day earlier and so crusted information technology with dijon mustard & Brown sugar and put it back in the low oven but to warm it through and set the crust. Information technology was perfection. Thanks for sharing.
03/25/2014
I rinsed and patted dry the apartment cut corned beefiness brisket and coated it in Kitchen Boutonniere, browned on both sides for 5 minutes each side. I laid a sheet of heavy duty foil out flat and and then placed some other canvas crosswise. I laid the browned brisket on top and added the onion, garlic, and ii T. of h2o on the fat side. Making sure to keep the fat side facing upwardly, I closed the foil tightly and placed another piece of foil over the summit of the brisket. I placed on the rack of my preheated roaster oven and roasted for 6 hours. Did not peek, turned oven off and allowed the corned beef brisket to sit for 30 minutes. Lifted the rack out - not a drop of the broth leaked out. Succulent, moist and fork tender. Loved information technology and very deserving of 5 stars. I will never e'er buy deli corned beef over again! Thanks, Mauigirl for sharing this keeper!
03/15/2015
We absolutely loved this! I used my Dutch Oven from Food Network and didn't use a rack, or wrap the beefiness or pan in foil. It's a nifty pan with a snug fitting hat. I followed the recipe as Mauigirl submitted it. I cleaned and cut cabbage, potatoes and carrots before the corned beef was washed. As presently as the meat was done, I wrapped it in heavy duty foil and gear up information technology bated. I added nigh 2-iii cups of water and the spice package to the juices in the pan. I added chopped carrots and cabbage wedges. Then a few minutes after, I added potato halves. I cooked them all on elevation of the stove. When the vegetables were most done, I used my bread knife and thinly sliced the corned beef and the meat was so tender, it was like slicing bread. The flavoring from the packet worked well on the vegetables. The meat was all the same hot when I unwrapped it. I read 1 complaint most a reviewers meat being dry and crispy on the outside. Although my beef was a rich deep brown, information technology was equally tender as can be. I recall the Kitchen Bouquet is an absolute must. With a snug fitting lid, I couldn't run across wrapping the meat in foil as others did. My search for the perfect corned beef is over. Give thanks yous Ms Maui!
03/15/2014
Hands down, THE Best corned beef that I have e'er made or eaten, and anybody agreed! I have to Thank you Baking Nana for her help on the Buzz, letting me know how to make this in an electrical roaster...After searing the beef, I put information technology into a triple layer of heavy duty foil, topped it w/ the onions and garlic slices, and wrapped information technology tightly. I placed it on the rack in the roaster and cooked it for half dozen hours on 250 degrees....moist, tender perfection! Fifty-fifty the corned beefiness haters raved over this! I was hoping to have enough leftovers for dinner tonight, but information technology was all gone :( This is definitely a x+ star recipe! This will be the only way I will e'er prepare a corned beefiness brisket once more. Mauigirl, Thank Yous so much for sharing this WONDERFUL recipe, and again, Baking Nana for all your cooking help...I was a rock star westward/ this recipe~YUM!
03/nineteen/2014
Awesome! I used a little brown sugar, worcestershire, and apple cider vinegar as browning sauce. Garlic powder on the roast before browning, topped with onions, on a canvas pan with foil covering. Only cooked about 4 hours, turned out scrumptious! Thanks Mauigirl!
03/21/2013
Fabricated two corned beefiness roasts for a family dinner - 1 traditional boiled, and this one. Everyone preferred the taste of the traditionally cooked beefiness, and this one was a piffling dry - fifty-fifty though I watched and checked it regularly while cooking. I agree with another reviewer that ii-3 tablespoons is too lilliputian h2o for "braising".
12/21/2013
I too added i/2 can of beer to the bottom of the pan with the spice bundle and did the coat westward/ mustard and brownish sugar. So much ameliorate than the humid method. Though very pop in the Us, you won't find corned beef on the menu in Ireland St Paddy's day. Not a traditional dish for them. Who knew?
03/15/2015
I am always looking for another way to cook corned beef without boiling, but had never found anything that worked without drying it out. This, even so, was wonderful. A couple of changes, just only considering of my available ingredients: my roast was smaller, and then I cooked it for less fourth dimension (four hours); I didn't have Kitchen Bouquet, and then used nothing; I didn't have fresh garlic, so spread a small amount of minced garlic (from a jar) over the summit. Even without the Kitchen Bouquet, this was very tasty and very tender. My husband asked that I cook information technology this way from now on. My only concern was how to cook the cabbage, carrots, and potatoes, since there was no boiling water. Then what I did was to wrap the corned beef in foil (after information technology was done with the braising) and put it in the warming oven. I then prepared the veggies, put them on the rack that had held the corned beef in the roaster pan, added some more than water to the bottom of the pan, put the hat on and broiled/braised them at 400 degrees for about an hr. They were actually flavorful from the steaming with the beef juices. First-class!
09/02/2013
And so delicious; the meat was incredibly tender and tasty! The smell wafted through the firm and tempted us for hours. I will never eddy corned beef again. I followed the recipe exactly...even the 2 tablespoons h2o which doesn't seem like it's enough, but it is. Thanks for the recipe.
03/18/2013
Tried this with an extra corned beef brisket (I buy loads to freeze when they're on auction for St. Paddy's Day) because I was curious how baking the corned beefiness would turn out. All I tin say is that I'm glad I just used one brisket. First, "braised" means it is cooked in a small corporeality of liquid only 2 tablespoons of water for a v-lb brisket doesn't begin to qualify as braising--the ratio is just besides far off. I regularly make braised short ribs and every recipe I've ever seen or used calls for 2-iii cups of h2o for 5 lbs of meat. In addition, none of u.s.a. liked the flavor imparted by browning the brisket and it wasn't nearly as tender and tasty every bit the recipe I've been using for years (Irksome Cooked Corned Beef for Sandwiches). Sorry, but I'll continue to keep that one as my never-neglect corned beef recipe.
03/nineteen/2014
Awesome! I used a little chocolate-brown saccharide, worcestershire, and apple cider vinegar as browning sauce. Garlic pulverization on the roast before browning, topped with onions, on a sheet pan with foil covering. But cooked well-nigh 4 hours, turned out scrumptious! Thanks Mauigirl!
03/16/2014
Fair warning: this does NOT work with dwelling-cured brisket. While the flavor is adept and the browning is a nice, tasty addition- it was horribly dry. I should accept realized this would be the event since the mass-produced corned beef is up to fifty% added h2o. At that place simply wasn't enough wet or fat on my brisket to keep it delicious. I am looking forward to trying this method with a store - bought brisket. I'm sure it volition be delicious.
03/15/2015
OMG, this is the very best, most tenderest corned beefiness I've ever had in my life. I but had a 3 i/two lb beef so cooked for about 5 hours... otherwise followed the recipe... wowzer.. husband said it was some of the all-time meat he's e'er had!!
03/22/2013
Tough corned beef is NOT GOOD. I followed the recipe exactly even when it didn't look similar enought water and I even went out and bought the browning sauce peculiarly for this recipe. I timed information technology as the recipe said and ended upwards with a dry, tough piece of beef instead of the moist and delicious corned beef I have fabricated in the past. I am but glad I bought actress corned beef on auction and we got to accept a good meal the next day.
03/11/2015
I love corned beef 'n cabbage. My married man, not so much. He doesn't treat the spices in the seasoning package. When I saw this recipe, I knew nosotros could achieve a happy compromise. This recipe is admittedly perfect! The meat was so tender and juicy that you lot could cut it with a fork. The flavor was out of this world! You can practise anything with this like Reuben sandwiches or apply in other recipes that call for corned beefiness. That 'due south if you lot are lucky enough to have leftovers. Since I love corned beef 'northward cabbage, I cooked the cabbage in the drippings from the roasting pan and added the sliced corned beefiness. This was much improve than the traditional cooking methods. Thank you, mauigirl!
03/17/2013
I've been boiling corned beefiness for decades! Never once again!! This was past far the best corned beefiness I've had. I didn't have kitchen bouquet simply I don't think it was needed. I besides did not throw out the spice pack simply put it in a large dutch oven with all the veggies and that gave my veggies a skillful flavor. I use onion, carrots, pototoes and rudabagga-may not accept spelled that correctly and of course cabbage. For those of you that have never tried rudabagga now is a skillful time to taste it, I personally think it tastes like a cross between a potato and a carrot. Let me know what you lot think.
08/29/2014
Hey, Yous! Yes, YOU looking for the PERFECT recipe for corned beef! You can STOP RIGHT HERE!! Click no further, my friend! Go far exactly equally written, and y'all'll exist in corned beef sky. We tried this recipe side-by-side with the highest rated crock pot recipe, and this blew the boiled variety out of the h2o! No joke!!! You'll love it!
06/thirteen/2014
Wow! I will never boil over again. I had been looking for a crock pot recipe when I stumbled on this recipe, and thought I would endeavor something new. I kept reading the recipe over again considering it seemed too unproblematic. After browning with the Kitchen Bouquet, I deglazed the pan with about 1/2 can of beer I had in the refrigerator from some other recipe. I wrapped the brisket in foil, leaving a small opening in the tiptop to vent. I poured some of the juices over the onion and garlic topped fatty side; and poured the rest over a pan of raw carrots for later baking. I and so loosely wrapped another piece of foil over the top of the brisket. Baked at 250 for 5 hours, putting the carrots in for the last hour. Information technology smelled delicious baking and the beefiness sliced up tender and juicy afterwards resting for about 10 minutes. I made Diane'due south Colcannon (without the cabbage, didn't have on hand) as a perfect side to this dish.
02/fifteen/2014
This recipe is absolutely wonderful. So much better than steamed or boiled brisket. A must endeavour. Easy clean up. I practice carrots, potato'south in foil one-1.5 hours prior to brisket being done.
03/08/2014
Very good! I unremarkably cook mine in the crock-pot & I really like that to along with red potatoes, carrots, onions & cabbage. With this recipe I add the vegetables in the last 2hrs of cooking, then I removed the meat and took out the rack so that the vegetables could cook in the goop for another half 60 minutes which gives them lots of season. I also cut quite a bit of fat off before searing. Would brand again!
03/17/2014
I made this recipe last night and followed the didactics exactly and planned to serve information technology for dinner tonight. My husband just sampled it and asked me to make something else for dinner (and this is the man who L-O-V-E-S his corned beef). He asked me why I didn't make information technology the manner I have the last few years and all I could tell him is this one got lots of great reviews so I wanted to attempt it. It is tough and salty and simply isn't what I am used to. I wanted a recipe that makes tender moist corned beef and this but isn't the one.
05/x/2013
I fabricated this recipe recently. I love slow cooking corned beef instead of boiling. I roasted this in my roaster at 250 degrees. This was succulent. Thank you Mauigirl! UPDATE: I baked a two.v pound brisket for about 3 hours until the internal temp was 210 degrees and it came out perfectly.
04/29/2014
Very delicious recipe! I have always fixed corned beefiness in the "traditional" way and (for me) it ever felt as if it needed something extra. I used this recipe, for the get-go fourth dimension, on New year's day 2014 and right now have some other 1 in the oven. My family loved the flavor and texture of this "newer" recipe. Afterwards reading other reviews, I was hesitant the starting time fourth dimension I stock-still it and nervous that it would be dry - it was wonderful! I accept to say I do not side in with any critics confronting this recipe. Information technology is my #1 favorite corned beef recipe!
03/26/2014
Supper yummy! I'thousand not a fan if corned beefiness but after reading reviews and hearing folks rave in the buzz, I decided to make this for St. Patricks day. Do glad u did! I rinsed my roast, stale, and painted in the bouquet, then browned per instructions. I took Baking Nana's suggestion and wrapped in foil a few times. Mine leaked and then I was glad I had it on a tray. I smelled burning, just didn't realize it had leaked so I stopped cooking at iv hours thinking it was burnt. Permit sit in oven later on turning it off for about an hour and holy smokes was information technology good! DELICIOUS! I gauge I tin can't say I don't like corned beef anymore. Cheers Mauigirl! Fantastic!
06/13/2013
I have been making corned beef for over thirty years ... This recipe is awesome! We volition never eddy once again!! :)
11/09/2014
This is a great meal and recipe, my only criticism is about browning the meat earlier you put it in the oven. I did that and information technology came out crispy. Good if you like crispy but this is non usually eaten with a crispy exterior. Next time I am non going to brown the meat before the oven.
03/18/2014
Jumping on the ring wagon to say this is the Best corned beef I've ever had. Now I have to admit that I tweaked the recipe a scrap—just that'southward in my nature. I just nigh doubled the garlic and onions considering my family loves them. I also sautéed the garlic and onion in the pan I braised the corn beefiness in. I so deglazed the pan with apple juice and used that every bit my liquid instead of water. I cooked for 5.v hours and so pulled it out of the oven and let it sit down for virtually 45min. This stuff tastes even meliorate the adjacent day!! I volition definitely make this more frequently! I would suggest making this the mean solar day before you need it, or put it in the oven first thing in the morning if you will need your oven for other things. Also don't peek at the corned beef while information technology's cooking, yous don't want to risk drying it out.
04/03/2013
The taste was good, but it was likewise dry for my gustatory modality. it sliced very well the adjacent day for Reuben sandwiches.
03/18/2014
Sorry, but this is dry dry dry meat. Accept a look at the photos and you can see how dry it turns out. I wish I would of checked them before I tried this recipe. Baking it just intensifies the saltiness then information technology is way saltier than your cafeteria corned beef. I tried it because of the high rating but I don't know how it rates that high.
03/09/2014
I Dear THIS RECIPE, I DIDN'T Accept Whatever BROWNING SAUCE SO I COVERED IT IN HONEY MUSTARD AND ADDED PEPPER AS OTHERS SUGGESTED, DOUBLE WRAPPED IN HEAVY DUTY FOIL WITH THE GARLIC AND ONIONS, MY DAUGHTER STARTED PICKING OFF OF IT BEFORE IT WAS EVEN SERVED. THANKS FOR THE RECIPE.
03/31/2014
I at present understand why this recipe is rated 5 stars…yeah, it'southward that good. I haven't made corned beefiness in several years, merely nosotros had the taste for it (well, my hubby ALWAYS has the taste for it). I bought a very lean flat 2 lb corned beefiness at Costco and followed the suggestions of some of the reviewers. I doubled wrapped in heavy duty foil, put information technology in a blistering pan, cooked for almost 5 hours, and in that location was no pan to clean. It was fork tender, moist, and its presentation was very nice. Had enough left over to make a dainty corned beef hash, and I know that will be delicious, likewise. No more boiling corned beefiness, braising now is my go-to method.
05/26/2014
mauigirl - this is the BEST corned beef that I accept always prepared! It was then moist and tender and the flavor was incredible. I sliced and froze the leftovers, and have 2 more corned beefs in the freezer to make this once more. I served it with 'Foam Cheese Colcannon' 'Buttermilk Slaw' and 'Irresistible Irish Soda Bread' all AR recipes. Everything was delicious, merely the meat stole the bear witness. Thanks for submitting your method.
03/06/2014
This recipe is to dice for! Information technology is one of my husband's favorite dinners. I was skeptical, every bit I didn't actually care for corned beefiness (too salty, and I like salt). However, later I made this, I am in love! I follow the recipe as written, only I add together a little more water (maybe 1/2 cup) to keep the drippings from called-for. I steamed cabbage in some chicken broth to accept on the side. Every twelvemonth effectually, or just subsequently, St. Patrick'south day, we stock upwardly on the corned beef that is on sale in the shop and freeze it. I made this with a brisket that had been in the freezer for a year and it was withal succulent! Requite this a endeavor!
02/xix/2018
STOP THE PRESSES! This dish is now i of my become-to dinner meals. Thanks mauigirl! In that location is Zilch to modify virtually this recipe. I did every bit is and it was succulent. I had a smaller roast and it was almost gone. I had a gigantic smile when my kids were asking for seconds. Information technology was fantastic for nice sandwich lunches using the leftovers. So to recap: • Yes, brownish the brisket. It creates a overnice bark • Yes, but 2 tablespoons of water. You volition be floored how much liquid gets generated • Aye, tent the whole thing; that is the roast sitting on a rack in the roasting pan all wrapped in foil • Use A MEAT THERMOMETER. My roast only took 3 hours to get to 170 internal temperature and it was moist and juicy • DO Permit YOUR ROAST Residuum. Take the roast out of the oven and allow it rest wrapped in the foil for 45 minutes to proceed its internal juices. • That roasting pan will exist a treasure-trove of delicious juices. Your imagination every bit to what veggies you tin can roast/melt in the liquid is all up to y'all
03/18/2013
5 Star Dearest Information technology! Fabulous recipe and cooking method that baked in and then so much flavor that is hard to believe from so few ingredients. My brisket was 2.5 pounds but I nonetheless used a whole medium onion and iv good size cloves of garlic. I couldn't look for this to come up out of the oven it smelled so good and when it did I must accept "tasted" one/2 pound, I couldn't cease picking at information technology. Looking very forwards to sandwiches with the leftovers. Thanks mauigirl for as well sharing your helpful hint to bake it fat side upwards and when information technology'southward done baking to simply scrape the fat abroad. Honey, love, loved it!!
01/22/2014
I followed this recipe exactly. This was the all-time corned beef I have ever cooked; no more boiled beef for us. When my husband says "this is really good" after a few bites then I know I've got a keeper. The juice tasted really good too. Next time I'll try cooking the cabbage in this juice. Everyone should endeavor this recipe!
03/xvi/2013
Wow! This came out really good. I was a little skepticle ..just I followed the recipe and I must say this is a new fashion for me to melt corned beef. I had to use my bandage atomic number 26 grill pan and it worked like a charm. Mauigirl thanks for the recipe...great task!
x/08/2014
By far, the best recipe I've found for corned beef. Personally, I adopt to employ a bespeak cut brisket over a flat because information technology has more fat and gives the Browning sauce more to work with. I too brand my ain browning sauce (food.com has an easy recipe that works great) instead of using Kitchen Boutonniere. This recipe has become a family favorite at our house. Information technology'south succulent.
03/17/2016
Oh my goodness this was outstanding! My partner of 14 years, commonly cooks corn beef, potatoes and carrots in the tedious cooker every St. Patrick's Day every bit part of her Irish gaelic heritage. While this her tradition, information technology isn't usually my favorite meal. The potatoes are okay, just I usually don't like the chewy and stringy corned beefiness. This year she had to work and I decided to see if I could observe a improve way to cook the meat. I constitute this recipe, fabricated information technology with Worcestershire sauce instead of browning sauce. I put in a quarter loving cup bit of reddish wine , and quarter cup of water in the bottom of my Correlle stoneware dutch oven and put on the lid. I had a smaller cut of meat, near iii pounds, and a little more time before we could consume dinner, so I cooked it at a lower temperature 250F, and it was done in in 3-1/2 hours, there was nearly 2 inches of liquid - more than the water or wine I added. Afterward this I turned the oven down to 170F (the lowest setting) and let it sit down in the oven for another 2 hours while I ran some errands. When I got home I at that place was nevertheless a couple inches of liquid, but I was worried the inside had dried out. When my knife touched the meat it fell autonomously easily because information technology was so tender and moist. Then I tasted it and oh my . . . information technology was melt in your mouth delicious! Even my finicky five-twelvemonth-old who doesn't like meat all that much and eats like a petty bird, cleaned her plate. My partner wants me to cook corned beefiness this way from now on.
03/17/2013
Followed EXACTLY... I have 2 kiddies that won't eat meat.... They asked for seconds! Volition never make another way! Thanks MG
03/18/2013
Fabricated this for St Patrick's day dinner and everyone LOVED it. Just alteration I made to the recipe is I used 1/2 bottle of beer in the pan instead of h2o. As we were cleaning up my brother tasted the drippings and said "OMG that is off the hook." Lets only say I volition be serving the drippings next fourth dimension.
03/22/2015
I saw other reviews country they would never eddy a brisket over again. I too am of that mind. I used the recipe as a guideline. I had 3 2.five lb briskets so I cooked at 235F for vi hrs...perfection. The whole family loved it. I've never had a brisket this tender and juicy.
03/17/2013
Admittedly succulent! The only affair I changed was to use the onion and garlic along with a chunked up carrot as the rack for the meat rather than employ a regular metal rack. I volition never eddy/simmer a corned beef once again! NILELU - Colcannon is basically Irish mashed potatoes. Yous add thinly shredded, sauteed cabbage, scallions and leftover salary or ham to VERY buttery mashed potatoes. Serve information technology with an actress pat of butter on height and you've got succulent, albeit not all that healthy, Irish potatoes. Hope that helps!
03/26/2017
Fabricated this tonight and it was wonderful. I totally wrapped the brisket in aluminum foil and baked it at 275 degrees (5.75 lb) for 6 hours. I put it on a rack in a roasting pan and covered the pan with foil as well. I added a fiddling water and balsamic vinegar to the pan and cooked the potatoes, carrots and cabbage in the pan with the meat (about i.5 hours). I removed the veges to a split pan and just kept them warm and so they would not overcook. Everyone raved about how tender the meat was. This is how I volition cook it from now on. I did not have browning sauce and so I simply browned the brisket in hot olive oil and and then brindled it before wrapping. Thanks for a great recipe.
03/12/2015
I made this this evening along with a brisket done the traditional way. While both were very good I think the braised brisket vanquish out the boiled 1. Information technology had a much more than beefey taste. To seal the pot I used a roaster with a piece of tinfoil on top then placed the lid on. The tinfoil acted like a gasket making a tight seal. I never peeked and cooked it for 5 hours. Also I added about 3/4 loving cup water. Will definitely do this again.
06/05/2013
Yummy!! I volition never go back to cooking corned beefiness in water. This was wonderful. I made this and used it to make Palatial Corned Beefiness Hash on this site. Nosotros ate every bit of it.
09/xxx/2014
We both loved this so much! I triple wrapped and placed the brisket on a rack but instead of water I used a bottle of beer. Served with Diane's Colcannon by DianeF. Thank you for such a groovy recipe mauigirl! Will definitely have this again and again.
03/20/2017
Best CORNED Beef recipe EVER! Nosotros have tried twelvemonth after year to make the perfect Jiggs dinner, but the recipe we tried always left united states sighing...maybe adjacent fourth dimension. We followed the recipe searing the 3 lb. brisket with Andria'southward Steak Sauce. Added extra onions and garlic on top and underneath. Used two tablespoons of water and sealed tightly in ii layers of heavy duty foil and cooked for v hours at 270 degrees. The brisket was and so tender it broke in half when it was removed from the foil. The juice was amazing which we poured over the brisket. We fabricated the veggies in a separate pot seasoned with the package from the brisket and someadded spices. YUM! Volition never make corned beef whatsoever other style. This recipe is a keeper. Thanks Mauigirl!
03/27/2015
Followed recipe for a dinner meal. Just admittedly perfect. Will neve boil again ! Works out to nigh ane hour 40 min per pound. Meat tender n juicy.
03/23/2014
unbelievable flavor.... I followed the instructions as stated.... my family unit loved it...
05/26/2013
I will not be ordering from the Kosher Deli any longer! My house smelled wonderful all afternoon and nosotros were not disappointed when we saturday downward to eat. This was the outset fourth dimension I ever cooked corned beefiness without the cabbage and potatoes. My MIL cooked her briskest this fashion, simply even she never did it with corned beef. Thanks, Julie, this is a keeper!
04/25/2018
OMG! I am at a loss for words, this corned beef recipe is heed-blowing! Delicious, moist, flavorful, and the fat became like cracklings! I volition never use another recipe... This is the exist all end all of corned beefiness. Thank you dear poster for the story, hints, and recipe!
03/18/2018
Nom! This was fantastic. I made this yesterday for St Paddys day . Married man loved information technology, but even more surprising was my picky 11 year old did too. I used a 2.75 lb Costco Kobe fashion corned beefiness, a ii inch deep disposable aluminum pan, and covered the pan in a few layers of tin foil, wrapped tight around the edges for a skillful seal. Because the slice of meat was under iii lbs, I cooked it for 4 hours, and turned the pan around one time for even cooking, but didn't take off the foil. -I probably could have cooked information technology for a little less fourth dimension, simply it came out fall-apart tender and wonderful. I will exclusively use this corned beef recipe moving forrard.
03/19/2013
I volition never boil my corned beefiness over again! Made this recipe for St. Patty'due south 24-hour interval this year, and it is now THE corned beef recipe in my St. Patrick's Twenty-four hour period Menu! We had our friends over, and everyone loved information technology. I got a tardily start getting this into the oven (I had 2 briskets on a one-half canvas pan), and was a little worried that it wouldn't be done in fourth dimension. I put the oven on 300 instead of 275 because of this. I put information technology in at 3:xxx p.m., and by 7:00, information technology was nice and tender (simply 3-ane/2 hours). The only bad matter I can say about this, is that nosotros didn't have whatsoever leftovers for reuben sandwiches!
02/02/2015
This was my showtime time making corned beef/brisket and I followed the directions to a " T". It turned out perfect!
03/26/2015
I would take never thought to do a corned beef this fashion. Simply after seeing this recipe, I had to endeavor it. After searing the brisket on both sides with the browning sauce, I removed from the heat and coated again with more browning sauce, then covered the tiptop of the brisket with the chopped onions and chopped garlic. I then used a cookie sheet lined with foil, added a little water at the lesser of the canvas put the brisket on at that place, and spread remaining chopped onions and garlic around the brisket. I and so covered with foil and put in the oven. 6 hours, 45 minutes later I took it out. The onions and garlic caramelized and the brisket was so tender, I could pull it apart with a fork and was absolutely succulent. I Volition NEVER EVER Cook THIS Any OTHER WAY. Thank you for this delicious recipe!!
03/xviii/2013
Made this last nighttime!! Delish!!! I normally boil my corned beef but will never practise that again!! Our friends loved it besides and asked for the recipe! Followed the recipe to a T. I also boiled cabbage, carmine pare potatoes, carrots, onions, and a couple slices of bacon cut up in some chicken broth to keep with information technology. Too very good!!
03/20/2013
I must agree this was the all-time corn beef I have ever tasted! I did accept some advise and added Dijon mustard & beloved mixture to the height after it was cooked. Information technology was a HIT this St Paddy's day.
03/22/2019
I traditionally brand corned beefiness for St. Patrick'due south Twenty-four hours and tried this recipe this year. My partner and I agreed this the all-time corned beef nosotros have ever made! I used three tablespoons of water total and used a cast fe dutch oven with lid for a single pot meal. I included the bundle of spices sprinkled on acme of the meat. With about an hour left of cooking, I added infant carrots to the pot. We did not find this dry at all, instead information technology was autumn autonomously tender and and so and then good!
04/xvi/2014
First fourth dimension making corn beef brisket for st. pattys day. It was and then yummy! I felt similar I went to an Irish gaelic Pub.
03/xvi/2015
I've made information technology this way several times and again today for Saint Patrick'south twenty-four hours. It's so good!! Save the spice packet from the corned beef and throw it in with the water y'all use to melt the potatoes, cabbage and carrots.
07/25/2016
The merely way to make corn beef brisket, had almost given up trying. After multiple attempts in a slow cooker which e'er yielded moist but chewy corned beef, I finally constitute this recipe. Exist sure to practise as other reviewers take suggested add the little chip of water then wrap unabridged corned beef with heavy aluminum foil and seal edges tight. Comes out moist and melt in your oral fissure tender. Cheers, Mauigirl. UPDATE: Do Non PEEK or cheque during cooking apply a meat thermometer if necessary. I reviewer gave this three stars later saying it was stale out " even though I watched and checked it regularly while cooking" It volition dry out if y'all let the steam out!
05/07/2014
I found this recipe on line when I accidentally picked up a corned beefiness brisket vs. a regular beef brisket. I had never cooked corned beefiness brisket before. I fabricated this exactly as specified although I did take the advice of one reviewer and added my water to the pan subsequently browning the roast to go all the skilful juices and spices. And so poured this over the roast (fatty side upwardly)--sprinkled generously with blackness pepper and sliced upwards the garlic and onions. It turned out GREAT. Succulent! Thank you for sharing!
03/17/2015
I've been trying for years but have never been able to brand a great brisket. I liked how elementary this was, so I thought I'd give it a try in the pressure cooker. I sauteed onions and garlic, then seared both sides of the brisket. I poured in about one/8 cup of cider vinegar to go on it moist and help break it downwards and then added the spice package. To make it a meal I added 1/2 small-scale head of cabbage, 4 crimson potatoes and 1/2 pack of baby carrots. It was cooked on high pressure level for 55 minutes, and it came out fantastic. Cheers for sharing! I promise this helps anyone looking for a shortcut method.
03/xviii/2018
I cooked 18 of these yesterday for a Saint Paddy's party last nighttime. Every morsel was quickly eaten, and everybody loved it! Here's how I did it: I seared the briskets 3 at a time on a grate over a wood burn. So I put the briskets in an aluminum roasting pan (iii per pan), smothered each with sliced garlic and cherry onion, added ane/two cup of water, and double wrapped each pan with heavy duty foil. I braised 6 pans on a pull-behind cooker, trying to continue the temperature between 275-350. Subsequently 5 hours, internal temperature was 150-160, and so I took them off the heat and put the nonetheless-sealed pans in coolers until serving time. This is a "best I e'er had exercise-over again repast!"
03/sixteen/2014
OMG just fabricated this and this is the All-time corned beefiness I've ever made or eaten!! My hubby loved it also!!. I used bacon fat, non vegetable oil. My roast was but 3.5 lbs so I adjusted cooking time. ii.5 hrs on 275, and so 200 for ane hour, then 170 for 1 hour, then off for last 30 minutes. Total 5 hours. LOVED IT. Thank you!!! I plan on using this recipe for all kinds of roasts!!
03/19/2018
This was delicious. My husband and I hold it was the best corned beef we ever had. I will use this recipe over again!
04/18/2020
Made this for the third time - 3.half-dozen lb apartment cutting. Didn't use fresh onion or garlic, but did use 2 C h2o, tightly sealed with foil, for 5 hours, and let information technology rest xl minutes. Perfection! Nonetheless sliceable for Rueben's! I'll never employ some other recipe for corned beef!
04/x/2014
I made this for St.Patty's Day. I was a huge hit, I will never boil corned beef over again. I accept to double the recipe so in that location are plenty leftovers to brand my married man happy.
04/08/2014
This was actually delicious. I used brown ale instead of h2o, about half a bottle of Newcastle. I also took a lazy shortcut and used jarred minced garlic, I didn't measure, I just smeared information technology all of the 'fat cap' later browning in Kitchen Boutonniere. I covered the bottom of my foil pan with quartered onions instead of using a rack. Next fourth dimension I will rinse the brisket commencement, information technology was a little too salty. It was really really good, this is a keeper!
03/18/2018
this is how I'll be making my corned beef from at present on! my husband was impressed. information technology takes double the fourth dimension to cook but so absolutely worth information technology!!!! fail proof, fork tender, i didn't fifty-fifty identify knives at the dinner tabular array!! all-time always. cheers for the amazing and like shooting fish in a barrel recipe
04/09/2015
This recipe made the best corned beefiness sandwiches e'er! I only made 2 little changes: an extra tablespoon of water because we live at higher peak and I wanted to be certain information technology would be OK, and I twisted the peppergrinder over the brisket a few times before adding the onions and garlic. I used my dutch oven considering I figured the lid would help keep the foil downwards tightly. Thanks MauiGirl, this is a "must-attempt -> keeper" recipe!
05/05/2018
This was the absolute best corned beefiness I've always had! I usually pass when invited to a dinner where this volition be served or only take a tiny bit if it's served and I didn't know but I had seconds of this recipe! The amount of cooking fourth dimension is perfect for my schedule as well. I roasted cabbage, carrots, onions and Brussels sprouts tossed in olive oil and seasoned with just common salt and pepper on a sheet pan to become with it and even our picky kid wanted more! Thanks so much for this recipe!
11/10/2017
Stop the printing! This is i amazing recipe. I followed it exactly except I added 3 Tbsps of water instead of the recommended ii. Information technology certainly did not demand it. I covered the corned beef brisket over the roasting pan with two layers of heavy duty aluminum foil and made sure at that place were no openings where steam could escape. The consequence was an amazingly tasty and moist brisket with at least 2 cups of gravy left over at the bottom of the pan. The brisket itself has a significant amount of water within of it and as long equally y'all encompass it during cooking, the liquid volition not evaporate and will plow into gravy (virtually ii cups worth). I will make this again nevertheless, next time, I may decide to soak the brisket in water for a day or so in order to reduce the table salt content. Yous cannot go incorrect with this recipe. Don't heed to the people who wrote near a dried out / hard brisket. They evidently didn't cover it properly during cooking. Enjoy!
03/20/2016
I don't review often, simply I admittedly had to with this recipe! I brand corned beef quite often, and learned from my female parent, to always exercise the boil method. I accept tried using some other broiled method, but decided to effort this one. It just the all-time corned beefiness. At that place is no other way to get the infusion of the garlic and onion in the beef than this slow and low method. I made information technology exactly the same every bit the recipe, including using a roasting pan for a 5 lb corned beef and I convection roasted it for vi hours exactly. It was perfect. The browning method is really key. Use the browning sauce, whatever it does, its amazing. Throw away the packet and never apply it once again! This is a keeper and my corned beef eating married man and teenage boys agreed!
03/17/2014
The only reason I'm rating this iv stars is that a v lb roast was not fully tender in the 6+ hr time range - the thinner parts were perfect simply the thicker ones were still a fleck tough. Cooked another 60 minutes to hr and a one-half and was perfect. Like many others I used beer instead of water and highly recommend that also equally fully rinsing and drying the corned beef before browning. No need to apply browning sauce if the roast is browned properly. Served with Diane's Colcannon and had a wonderful repast. Update: We had this yesterday and it was definitely a five star meal! This time I had a more often than not uniform piece of corned beef, double wrapped it in al foil and the 6 hour melt time with a rest of 45 minutes (waiting for people to arrive) resulted in the best corned beef I accept ever prepared. This volition definitely exist our get to recipe.
03/17/2018
This was fantastic. I followed the recipe exactly, but cutting back on the roasting time considering it was a smaller slice of meat. I went out and bought a roasting pan but for this recipe, and wow was information technology worth it. Yummie!
03/23/2015
Way also salty! When you boil information technology, the salt used in the "corning" process leaches out into the water. Baking it just intensifies the salt. This was inedible. (I followed the recipe exactly.)
03/04/2014
My husband and I loved this recipe, I did make it in the crock pot. My question now is, when I went to make information technology a 2nd time, I didn't realize that I purchased a "signal" brisket. Tin can I use it the same way?
03/18/2013
I could not believe it, I will never, never boil it again! Thank you then much mauigirl!!
03/xv/2016
Over the top...not bad! Simply finished dinner! I read most of the reviews and was concerned nigh the amount of water but far also many other people made the recipe exactly with the ingredients listed then I did too.I used Gravy Masters browning sauce and seared the meat most 6 minutes each side, and placed on a RACK inside a dutch oven. I covered the pot with two pieces of foil and put the lid on for a tight seal. My corn beefiness was merely iii.25lbs so I baked it at 275 for 4 1/2hrs and rested for 30 minutes exterior of the oven before removing the foil. I had well-nigh 6oz. of juices in the bottom of the pan. My onions and garlic were still on meridian of the meat and then I took the juices with the garlic/onions and pureed them to brand a sauce. The sauce was a tad salty so I added about 1/two loving cup water to it to take abroad some of the salt taste and it was excellent. The all-time corn beefiness I have ever made an by far the simplest recipe I have used.. This will be my go to for corn beef. I'm wondering for those who had tough dry meat or burnt, if they didn't utilize the rack or didn't accept a tight seal. We loved information technology, thanks for sharing!
04/29/2017
Absolutely fantastic recipe! I accept tried and tried to make corned beef that didn't come up out tasting like a common salt-lick, or tough as shoe leather. Easy and great. I wouldn't change a matter!
03/17/2015
Yummers! I prepared this exactly as the submitter instructed, and it turned out beautifully. Information technology was a large temptation to peek inside the foil equally it baked all afternoon, but I resisted! I was rewarded with a juicy, tender roast, with some nifty drippings to add to my roasted potatoes and carrots. I also prepared Baking Nana's braised cabbage, which rounded out my very satisfying salute to St. Pat!
05/27/2017
This is wonderful way to melt corned beefiness!. Moist tender intense corned beef flavor. I patted the corned beefiness with paper towels once out of its parcel, brushed with kitchen bouquet, braised information technology snd added a sliced onion and some garlic plus two tablespoons of water per the recipe....So I tripled wrapped with Hd foil set on a rack on a cookie sheet and cooked the four.64 pound brisket for v and 1/ii hours at 275.. The result was spectacular!! ultra tender and very favorable... In other words I followed the recipe with A+ results. If one is conscientious opening the foil there is a skillful corporeality of juice which adds to the meal if saved. The corned beef was served with colcannon and steamed carrots. Cheers to the submitter...
03/26/2017
I've been making oven-roasted corned beef for years, and in that location'southward just no comparison - boiled meat is awful! If people recollect they're adding moisture by cooking in liquid, they need to endeavour this recipe - it's the near moist & juicy method ever. My time-honored method isn't exactly like yours, because I haven't used Kitchen Bouquet for years, merely the technique is what yields the stunning results, so people? Boring roast your CB roasts and you'll never get wrong. Be careful to go a apartment cut or the whole brisket, and don't fall for the cheapest price - you lot could get the toughest saltiest meat always. Choose advisedly. I e'er thin-slice my CB roasts so we can rustle up a reuben right quick, or but grab a coupla slices for a depression-carb snack. You lot'll never go wrong with this slow-roasted no-liquid method!
03/17/2014
Splendid method for cooking corned beefiness. I fabricated this yesterday and was not sure well-nigh brushing the beefiness with the browning sauce and using all that garlic, merely I wanted to endeavor the recipe equally written. I'm and so glad I didn't change anything. This was the best corned beef I accept ever made -- and I've made plenty in my l+ years! My husband and son loved the taste and texture. It was really moist and held together. I'll never use the boiled recipes again. Thanks for the great recipe, Mauigirl!
06/27/2015
Followed recipe exactly! Making this again for the second time. I will never brand the typical crock pot/ boiled corned beef again! This is amazing straight out of the oven and leftovers make one heck of a sandwich. Thanks!
03/22/2016
Y'all're are right Maurigirl, I will never, ever boil corned beefiness again. Thank you so much for sharing this recipe.
05/09/2015
Best I'very always made.
04/05/2015
Another stellar review for this easy and delicious method of making corned beef! I decided last minute I had a craving for corned beef, knowing I actually wanted a Rueben later in the calendar week, so I wasn't prepeared with the browning sauce. I used a some A1 Assuming I keep on hand for marinades and it was a prissy sub. Other than that, I followed the recipe. At the end, I took the meat out, wrapped in foil and let rest. I added big diced potatoes and baby carrots to the liquid (yes, in that location will exist quite a bit of liquid!) I took the meat from, rewrapped and put back in the oven at 350 for 35-40 minutes. Meanwhile, I sliced the corned beefiness rewrapped and put back in the oven to rewarm for a few minutes as the potatoes finished. It was heaven and I expect forward to a Rueben for tiffin tomorrow! Thank you, Julie! This will be my get-to method in the hereafter, then much easier and more flavorful than keeping an eye on a humid pot!
05/09/2017
I made this exactly every bit instructed. It was the all-time corned beef I have ever served! I take always made traditional corned beef and cabbage but this has inverse my mind. I cooked the carrots, potatoes and cabbage in the pan I browned the corned beef in. I simply added h2o to the pan Covered and cooked the vegetables for a one-half 60 minutes after bringing to a eddy .
03/17/2017
This recipe is off the charts. Fabricated information technology for first time today afterwards years of boiling. Browned beef well with nothing on information technology. Put a couple onion slices and a little chopped garlic on acme. Wrapped it iv times with heavy foil. Put in pot with foil balls so it wouldn't sit in the water(1/two-one cup). Baked at 275 for 1 1/2-two hours per pound and ate the best corned beef ever. Tender and moist as can be with great flavor. Thanks, mauigirl!
02/24/2018
I paid $21.eighteen for what was non quite 5 lbs of corned beefiness brisket. I cooked it exactly as written and when I took information technology out of the oven, it was not even ane/2 the size of the piece I put in the oven. Way overcooked and really not very tasty. Married man says it was amend common cold the side by side day but either way, I won't be repeating this 1 always.
03/27/2016
I'k non the near skilled of cooks, just wanted to make this for St. Patrick's Day. I followed the recipe to the letter. My corned beefiness was iii pounds, so I adjusted the time accordingly. This was AMAZING! After removing from the oven and not opening the foil for at least 30 minutes, it turned out so moist and flavorful. I took the onions from the height of the roast, put them in a frying pan with some butter to caramelize. I then added my cooked cabbage and carrots to the pan for a quick browning on loftier heat before serving. My guests actually thought I could cook! Thanks for posting!
Source: https://www.allrecipes.com/recipe/231030/braised-corned-beef-brisket/