Oven-Braised Corned Beef Brisket

Made as written - with a 4lb flat-cut, a smidge less water, just to minimize pan sloshing. I removed it and let it cook before slicing into what was an excellent outcome. The lemons and spices really infused an aromatic edge.

I've used this recipe for the past few Saint Patrick's day parties to bulk-cook about 18lbs of the stuff and there's never any leftovers. I follow the directions to the "t" and I place two cuts of beefs per pan and they all come out so tender you'll shed a tear. Don't skip the step of coating in mustard/sugar and broiling, it adds a nice zing to it.

Ok, I will say up front this is the 1st time I have ever cooked a "point" corned beef, always purchased the "flats" before.  That being said, unless the cut makes a huge difference in quality, flavor and general appearance, this was the best corned beef I have ever had in my life!!!  Followed the directions with a little less water and added a 11 oz. dark beer to the liquid, but generally followed the directions with the lemon slices and the onions and used the "flavor pack" which came with the meat.  However, I did not follow the extra part adding the mustard and all at the end. The cut looked so good and cooked so well I preferred to take it as it was without the add-on mustard, etc.

Just incredible!  I have boiled my share of corned beefs over the years and thought they were ok until I tried this recipe.  I was blown away!!  I had a friend who used to swear by oven-roasted corned beef covered in foil and that was great, so I was interested in trying this recipe to see if I could duplicate her results from the oven corned beef.  This recipe blew that recipe away!  And I didn't even add potatoes or cabbage as my goal was simply the meat.

Not only was it very flavorful and moist, the texture was way out there and it was easy to cut properly and serve.

I am a convert and will NEVER boil corned beef again.  This was a total winner and thank you for the recipe!!

DD

I made this twice in two days, one for my husband's work party and one for us.  Both corned beefs were about 5 pounds.  I have had problems with my crockpot running too hot in the past.  This was spot on.  Did I follow the recipe exactly…no.  It is very forgiving.   The first corned beef I rinsed removing the salt brine per instructions.  I used the spice packet included with the corned beef.  Topped the beef  and added it to the  surrounding water.   Added one onion sliced and 4 garlic cloves halved to top and water. Added 8 cups boiling water, covered the pan and into the oven for  4 hours. My husband said it went fast and everyone raved about it and it was fork tender.  I thought it was a tad salty and so did he. Did not make the topping.  So the next day I made the second one with some modifications. I soaked the beef for a half an hour to remove most of the salt and brine.  I added two onions, about 10 garlic cloves halved.  Added them to the to the top and around the sides of the corned beef.   I included the spice packet sprinkled only on the sides where the water was poured. Added  8 cups water and into the oven for 4 hours.  This was perfect.  Not salty and the onions and garlic added a lot of flavor and oh so fork tender.  Again we did not use the glaze.  Thinking about this I am thrilled with the cooking method and will never go back to the crockpot or boiling.  Kelly if you come back and take a look I think I would the cooking time the same and add 1 bottle beer and water to equal 8 cups and then adjust more or less beer as you want.  

The BEST I have ever made!! My husband who does not like corn beef LOVED it!! Thank you for sharing and this is for sure the only way I will make corn beef from here on out!

You want the brisket to break down and become soft, so the low and slow method is necessary to break down the tough meat.  At a higher temp and less time, the meat will be "done" but not juicy and tender.  If you use a smaller piece, it may take less time.  Go ahead and use the beer but I'd omit the lemon.  It will be delish.

This recipe looks delish!!! I cannot wait to make this for my family. I've done a little research and found that a lot of people will bake their brisket at 350 for about 2 hours. Only 25 degree difference, but it's significantly shorter than instructed here. Is 4 hours about accurate? Also, does brisket need to be uncured? LAST QUESTION, can you or have you used beer instead of water to pour around the brisket to bake in? I appreciate the response!

I have cooked corned beef brisket many times in the past and never never ever have I had it come out moist and delicious as this. I followed the recipe to the T except my piece of brisket was only 3.27 lbs. I cooked it for exactly 3 hrs. and then did the broiler thing. It sliced like a piece of filet mignon. My husband and son both loved it. I set the dinner table with knives and forks, but no knives needed. Fork tender. I will definitely only use this method in the future. Kudos 😋😋😋

Great flavor and very tender.

I have been making stove top corned beef for years and this is sooooo much better. This was the best St Patrick's dinner ever!

Excellent. Not a bite left. Glad I made 2 but served only one. I used the drained broth to cook my carrots and they came out perfectly delicious. Won't wait until St. Patrick's Day to make this again!

Best corned beef recipe ever! For cabbage, I take 1/3 pound bacon and cook just until the juices flow into the pan. The bacon will be undercooked but will cook with the cabbage later. Then chop up the head of cabbage. Take a large non-stick saucepan and place half the cabbage in the bottom, then season with seasoned salt and pepper, then on top, place a couple slices of bacon. Repeat with the remainderof cabbage, more seasonings and remainder of bacon. Pour the grease over the top of the cabbage and add about 1/4 cup of water to the pot. Turn on to medium low for about 45 minutes or cook to desired tenderness. Make sure not to hot so cabbage doesn't stick and scorch. To add carrots or potatoes, boil them separately and add to the cabbage about 20 minutes from end to take on the flavor.

Incredible! I made this recipe for my parents tonight, for St Patricks Day dinner. I've never made corned beef and cabbage, you know, the whole shebang, but THIS really impressed them and completely put me at ease! I used the Trader Joes uncured corned beef, (i tried one of the samples at the store...yum,). then tossed three bags of the Trader Joes tiny Yukon gold potatoes in olive oil, rosemary, and sea salt in my electric skillet, and then sautéed cabbage in butter, salt and pepper. A perfect St Patty's meal, and my parents are hard to impress! As a side note, the other reviews were what made me choose this recipe, and I am only echoing their sentiments. Thanks for a great recipe!

I have always made my corned beef this way. I add some chopped or pressed garlic on top with the onions. Sometimes add a can of beer in place of some of the water. And occasionally use spiced honey in place of the brown sugar. Oven braised is THE WAY to go! Thanks for sharing!

This is easily THE best corned beef and the easiest to make. Oven roasting allows you to control the temp without constant monitoring. You will never go back to stovetop corned beef!

Never made corned beef - and OMG was this awesome. So easy. Tender and delicious. I used a Trader Joes corned beef (uncured). I followed the recipe exactly. All who tasted wanted the recipes - and it has been recreated by them just as successfully. I'll never try another corned beef recipe!