Braised Corned Beef Brisket
This corned beef brisket recipe was given to my mother-in-law and it has become a treasured family recipe. The brisket is seared in a hot skillet, then topped with sliced onions, garlic, and a drizzle of broth, and braised for about 6 hours for a tender, juicy roast. It's so worth the wait! 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. 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 round.
flat-cut corned beef brisket
1
(5 pound)
browning sauce (such as Kitchen Bouquet), or as desired
1
tablespoon
vegetable oil
1
tablespoon
onion, sliced
1
garlic, sliced
6
cloves
water
2
tablespoons
 Preheat the 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.
  Serve hot and enjoy!
