Description
Master the art of making a tender, flavorful corned beef brisket with this easy-to-follow recipe. Perfect for holidays or a comforting family meal.
Ingredients
- 3–4 lb corned beef brisket (flat or point cut)
- 1 packet pickling spices (or 1 tbsp homemade blend)
- 1 large onion, roughly chopped
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 4–6 cloves garlic, smashed
- 2–3 bay leaves
- 4–6 cups beef broth, water, or dark beer
- Optional: 1 tbsp whole mustard seeds
Instructions
- 1. Prepare Brisket: Rinse brisket thoroughly under cold water and pat dry. If desired, rub with additional pickling spices.
- 2. Set Up Braise: Place chopped onion, carrots, and celery in the bottom of a large Dutch oven or slow cooker. Place brisket, fat-side up, on top of vegetables. Add pickling spices, garlic, and bay leaves. Pour in liquid until brisket is about two-thirds submerged.
- 3. Cook Low & Slow (Oven): Bring liquid to a simmer on stovetop. Cover tightly and transfer to a preheated 300°F (150°C) oven. Cook for 3-4 hours, or until fork-tender.
- 3. Cook Low & Slow (Slow Cooker): Cook on low for 7-9 hours or on high for 4-5 hours, until fork-tender.
- 4. Rest Brisket: Remove brisket from liquid, tent with foil, and let rest for 15-20 minutes before slicing.
- 5. Slice & Serve: Slice brisket thinly against the grain. Serve warm with desired sides and mustards.
- Prep Time: 20 mins
- Cook Time: 3-4 hours (oven) / 7-9 hours (slow cooker)