Description
A comforting and mouthwatering Braised Corned Beef Brisket recipe that transforms a humble cut into a rich, tender, and flavorful feast. Slow braised with savory spices and vegetables, this dish is perfect for cozy dinners or special gatherings, offering melt-in-your-mouth tenderness and versatile flavors.
Ingredients
Scale
Main Ingredients
- 3 to 4 lb corned beef brisket, well-trimmed
- 2 large onions, sliced
- 3 large carrots, peeled and sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 bay leaves
- 2 tbsp pickling spices
- 1 tbsp Dijon mustard
- 1 tbsp butter
- 2 tbsp cooking oil
Instructions
- Prepare the Brisket: Rinse the corned beef brisket under cold water to remove any excess brining liquid. Pat dry with paper towels and set aside to balance the saltiness and prepare the meat for cooking.
- Sear the Meat: Heat a large, heavy-bottomed pot over medium-high heat and add cooking oil. Brown the brisket on all sides until a rich, golden crust forms, locking in juices and adding depth of flavor.
- Add Aromatics and Vegetables: Remove the brisket temporarily and sauté the sliced onions, carrots, and minced garlic in the same pot until softened and fragrant to add natural sweetness to the dish.
- Deglaze and Add Liquid: Pour in the beef broth, scraping the bottom of the pot to release browned bits (fond). Add bay leaves and pickling spices, then return the brisket to the pot, ensuring it is mostly submerged in the liquid.
- Braise Slowly: Cover the pot with a tight-fitting lid and place it in a preheated oven at 300°F (150°C). Braise for 3 to 4 hours, until the meat is fork-tender and infused with warm, spiced flavors.
- Finish the Sauce: After removing the brisket, return the pot to the stove over low heat. Stir in butter and Dijon mustard, creating a glossy, flavorful sauce to drizzle over the sliced meat.
- Slice and Serve: Allow the brisket to rest for 10 minutes before slicing thinly against the grain to maximize tenderness. Serve with the sauce and your choice of sides.
Notes
- Trim excess fat leaving a thin layer to keep the brisket moist and flavorful.
- Don’t rush braising; slow cooking at low heat is essential for tenderness.
- Use a heavy-bottomed pot like cast iron or Dutch oven for even heat distribution.
- Rest the meat before slicing to allow juices to redistribute, preventing dryness.
- Save the braising liquid to use as a flavorful base for soups or gravies.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American, Irish
Nutrition
- Serving Size: 6 oz (170 g)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg