Braised Corned Beef — a promising idea


As I was buying my corned beef brisket for St. Patrick’s Day this year, it occurred to me that it was, after all, a brisket. And usually I would braise a brisket. Why does corned beef have to be boiled? Turns out, it probably doesn’t.

As a first attempt this was surprisingly good. It suggests braising may give you a much more flavorful meat. But it doesn’t seem to cut any time off the normal preparation, which is what I was really hoping for.

For anyone who wants to follow-up my experiment before I make it again, here’s the first attempt, with some pointers and ideas for the next try.


Next year I’ll try processing a fresh brisket. For this year’s experiment I just bought one ready-to-cook. Most grocery stores only have these for a few weeks around St. Patrick’s Day. My butcher has them year-round.

Braising is cooking the meat mostly submerged in liquid. The easiest way to do this with the minimum liquid — which keeps the flavor concentrated — is to wrap the meat somewhat tightly in foil. This is the same process I used for my pork spareribs.

I checked the width, and the regular foil wasn’t wide enough to wrap all the way around the brisket.

So I had to make some extra-wide myself. Tear off two pieces, each about 6 inches longer than the long measurement of the brisket. Lay one on top of the other with the edges meeting up.

Fold the edges over several times, pinching tightly.

Fold the top piece back, and press the seam flat.

Now that you’ve got a big enough piece of foil, lay the brisket in it and fold all the edges up. Keep the corners neat, like hospital corners on a bed, or like you’re wrapping a Christmas gift.

The neat corners will help keep all the liquid inside.

Remove the brisket and lower the foil into the smallest roasting pan you have that will fit the whole brisket.

Finally you can cut open the brisket. Dump the meat into the foil and remove the seasoning packet.

Add enough water come just to the top edge of the brisket. (Since I needed water anyway, I rinsed the package out to get the last of the flavor out of it.)

Open the seasoning packet and distribute the contents through the water on each side.

Fold the edges of the foil together and pack it closely down around the beef.

I cooked this for three hours at 200°. Because I had been careful with the corners none of the liquid spilled out.

With the ribs, I lifted the packet out, opened one end, and poured the liquid into a pot. I tried that here.

Remember when I said I didn’t have any wide foil, so I made my own by folding the edges of two pieces together? Yeah, well I forgot that. I made it out of the roasting pan and almost down onto the cutting board before the seam let go.

Someone suggested recently that the reason we buy smooth-top stoves is for the extra counter space. Maybe that’s not the main reason, but boy am I ever glad I didn’t do this over a gas stovetop. I’d still be cleaning it today.

Boiled corned beef and cabbage has never been the prettiest dish back in the kitchen. But this was … umm … not presentable the way it came out of the stove.

Everywhere the foil was touching the top it remained pink, everywhere it didn’t touch turned greyish. Or vice-versa, I couldn’t really tell which. Either way, you wouldn’t want people seeing this until it’s been sliced.

Slice thinly across the grain as much as you think everyone will eat at the first meal.

This stayed the bright pink color it was before I started cooking. The color, and in fact the texture, was a lot like ham. Except that the fatty bits of this were chewy and inedible.

Since I was braising this, there wouldn’t be a pot of water to boil the cabbage in. That’s why I went with the brussels sprouts. Boiled cabbage taste, without having to boil the beef.

When I try this again, I’ll go for as much cooking time as I can get. I took the un-sliced portion of this and boiled it for two more hours. The texture was perfect. So braising seems like it could be a good option for corned beef. I just need to cook it for the same 6 hours I’d normally boil it.

I’ll let you know when I try it again. If you beat me to it, or if you’ve done this before, let me know down in the comments.


  1. Kristin @ Going Country says:

    “Remember when I said I didn’t have any wife foil . . . ” Freudian slip there?

    So this wasn’t too salty? That would be my concern, since braising does concentrate flavor. I usually end up pouring half the water off my corned beef and then re-filling with fresh water so it’s not too salty.

    Some day I’m going to corn my own brisket. It’s on my list of things to try. Not that it’s hard, I just haven’t gotten around to it yet.

  2. If the “d” and the “f” weren’t right next to each other I’d agree with you. But I’m going to claim simple fat-fingeredness.

    I plan to corn my own, too. It’s just the lead time … I keep forgetting to go get the ingredients two weeks early.

    I’ll let you know about the saltiness when I get this right. I’m thinking some combination of modified corning (is that a word?) process and braising should be perfect.

    • I cook like my G-Ma,if its not par fried 2 lock flavor n then put n a roaster with oils and juices and water put coverd n oven at 285 4 along time ur not gonna taste that love ur looking 4….lol….this is gonna b my first time doing corn beef….do u brown it 1st on top of stove just like a beef roast???

      • No, I didn’t brown this one first. And while I’m writing, I might as well admit that once again I forgot to get the ingredients together with enough lead time to do this for St. Paddy’s Day.

  3. Bridgett says:

    What a fabulous experiment! I have a great corned beef recipe that I make every year – boiled of course. But we all love corned beef so much that I will have to try your recipe and see what we think. It certainly looks good once it’s sliced! Thanks for the great poat.

  4. Altissima says:

    I’m not sure if Australian corned beef is different from American, but I don’t think this method would be suitable for the corned beef I am used to, as it would be too salty. Lots of water is necessary to dilute the saltiness of the corned beef. I add a celery stick, carrot, parsley, peppercorns, thyme and an onion stuck with a couple of cloves, to the boiling water to give plenty of flavour.

  5. I was wondering why you didn’t you sear or brown the outside first just like any other pot roast meat would be. This might give a nice braising liquid touched with some Maillard reaction flavor. Plus I wonder if it would cut the cooking time somewhat.

  6. Bridgett, just make sure you try it once before you do it for a special occasion. I hate having a failed experiment with guests waiting.

    Altissima and Rich, you two are asking basically asking opposite questions. How do you intensify the flavor? vs. How do you make sure it isn’t too intense? I’m expecting when I do this again and cook it longer that the flavor may be more concentrated than with boiling. If I brown it first that might be too strong a flavor. First I want to get the texture right, then I’ll work on tweaking the seasoning.

  7. You got a point there Drew, but when you think about it you won’t be adding any salt to it when you begin with, so what salt is there is the amount you’ll be getting in the end anyway. One thing to lessen the salt perhaps, just in theory, would be to add a bit more water and chuck in a couple of potatoes so that the spuds can absorb most of the salt. But hey, thats getting too close to a pot roast now isn’t it?

  8. You say “close to a pot roast” like it’s a bad thing? No, I know what you mean. But it’s a good idea if my next try does come out too salty.

  9. We slap two onto our big half-sheet rack that fits into a half-sheet cookie sheet. Then dump a cup (maybe more) of cracked coriander seed and a third a cup of cracked pepper over the top and underneath, into the cookie sheet. Cover very tightly, except for one corner, with a foil. Set into 300 deg oven. Pour hot water into the bottom of the cookie sheet, batten down the hatches, and go somewhere else for two hours. MMMMMMMMMMMM.

    Oh, and remember to get the correct cut! T

  10. thpt, do you have any pictures of that? I’m trying to picture what you mean and I’m having a case of the stupids.

    Also, is that corned beef and you add that much coriander and pepper, or plain brisket?

  11. Drew,

    These are a year old now. Have you done it again? Any changes, beyond more time?

  12. Gary, I just realized on Thursday that I wasn’t going to have time to “corn” my own brisket, and still get it posted in time for other people to make it. So yes, I’ll be doing the braised one again. And this time I’ll get the right foil and cook longer, like it needs.

    I’ll have it posted on the 16th, for anyone who wants to do it on the 17th.

  13. Well, Drew, I just found this yesterday and I am looking forward to your post today! I have a recipe for Reuben soup that I really want to try this weekend, and Black Angus corned beef was on sale for 1.88/lb this week so I bought four of them for future use.

    My sister already made the soup and she called last night to tell me how good it was.

    Thanks for the recipe, I’ll be putting mine in a small cast iron dutch oven.

  14. Has anyone ever tried to cook brisket in a crock pot? I will be trying it out tomorrow

  15. I’ve done briskett in the crock pot, but not corned beef. It should work just fine though.

  16. Just stumbled upon this site, so perhaps my comments are too late to be of help to anyone, but here goes.

    I have been roasting my corned beef briskets for several years now. It does concentrate the flavor, which I prefer to boiling. I find that using a can of chicken broth, preferrably unsalted, for the liquid helps with the saltiness. I also cook several potatoes with it, which absorb much of the saltiness.

    My method is simple: Season the brisket as desired and place in a suitable roasting pan, along with one can of chicken broth and several halved potatoes. If you’re not a purist, you might try adding a couple of crushed cloves of garlic and some sliced onions for additonal flavor. Cover with foil and cook low ‘n slow. I do a 3-4 pound brisket at 200°F for about five hours. I usually do mine the day before, so timing isn’t an issue and the oven is freed up to cook the rest of the meal the next day.

    When done to your preference, remove and discard the cooking veggies and salty liquid, perhaps reserving just enough to keep the meat moist.

    Someone mentioned browning the brisket first. I’ve found that the saltiness masks any flavor from browning and detracts from the tratitional flavor of the corned beef.

  17. Jim, using the potatoes to absorb the salt is a great tip. That’s probably one of the reasons we usually good them together anyway. But something in my upbringing doesn’t like the idea of throwing out the vegetables.

    • I agree that tossing the potatoes seems wasteful, and I tried to eat them the first time I used them this way. They were waaay too salty for my taste.

  18. Milan Eric says:

    I have a Nesco roaster, and several years ago I tried cooking my corned beef briskets in it
    and never went back to boiling. Many varieties of store bought packaged briskets come with
    baking/roasting directions, heat setting, time per pound and liquid amount. If you don’t have
    allot of time that schedule is fine, but I found if you cook it at a lower temperature for a longer
    time it comes out so much better and you don’t have to mess around with foil. Since we like
    leftovers I always cook up three flat briskets, I pre-heat the Nesco to 400 degrees then I
    put in the rack with the briskets fat side up in the Nesco adding just enough hot water to
    just touch the bottom of the briskets and sprinkle the seasonings into the water around the
    briskets. Cover and turn the temperature to 250 and cook for six hours, take them out and
    let them sit for about 15 minutes then slice across the grain.

  19. I usually always boil corned beef, because otherwise I find it too strong and salty. Yesterday I was set to boil, but I was going to be in and out of the house, so decided to use the slow cooker. Also, I figured the slow cooker is more economical to use than the stove.
    – I purchased a point cut, but only because it had minimal fat, in fact, it looked more like a flat cut. I was told that point cuts are more “flavorful” because of the fat. But, once you cut it away, you lose a lot of meat! Point cuts are cheaper per pound.
    – Put it in the crock (large pot, maybe 7 quarts), fat side up. Sprinkled with the seasoning packet and filled the crock with hot water, to about 2″ from the top.
    – Cooked it on HIGH for about 4 hours, then turned to LOW and cooked for another 3 hours. After that, the pot switched to WARM.
    – Removed from pot to rest, then sliced enough for the meal. Once it cooled, I was able to slice it thinly, perfect for day after Reuben sandwiches!

  20. Thanks Drew. In a way, this reminds me of Alton Brown’s Pot Roast…both in foil pouch, both @ 200°. I tried 2 briskets from 2 different manufacturers. One was a Winn-Dixie flat brisket, and one was a Murphy & David’s flat brisket. On Monday, I cooked the WD brisket for 6 hours, and on Tuesday, I cooked the M&D’s brisket for 10 hours. After cooking, and practically no cooling, I wrapped each one in plastic (x3) and put them in the fridge overnight. I sliced them cold, and reheated (covered) on 50% power in the microwave. (M&D’s was WAAAAY better tasting.)

    Utterly perfect results. The corned beef was “wet” not dry, as I’d feared might be the case when I sliced the meat. This is so much better than the stovetop method…I’ll never boil/simmer a corned beef brisket again.

    Again, thanks.

  21. Tim, I’m making a note for the next time I talk about slow-cooked meat: Refrigerating it first makes it much easier to slice. So cook — cool — slice — re-heat is perfect for brisket.

  22. Notes:

    The “wet” thing is a collagen property of the beef…which I think is lost in the vast amount of stovetop water. (Altho, one of my first jobs was working at a Pittsburgh CB legend, Richest Restaurant…and I had never eaten CB before. I didn’t pay attention, but they boiled their briskets twice, making them kosher.)

    When I did the stovetop method of CB brisket, it would curl into whatever shape the pot I cooked it in allowed…and I never did the “wrap and cool” that I did this time. These laid flat.

    I altered the cooking times based upon different sizes of CB brisket…

    Both briskets were equally moist, M&D’s was significantly more seasoned and flavorful…

    For Patty’s Day, I made Reubens, instead of the traditional CB&C…

    Wrapping the brisket ((in plastic (while still hot)) AGAINST the grain seemed to help the slicing…

  23. I took your idea and made a few changes. I skipped putting the corn beef in foil and just put it in my dutch oven. I added one 12 oz bottle of Guinness Stout and one cup of water, put the lid on and let is go for about 3 1/2 hours. I got a tender, moist pink corn beef with a little juice left over. I added 4 cups of water to the juice and returned it to a boil to make the rest of dinner. It was great and your first try gave me the idea for mine. Thanks!

  24. Bernie B says:

    I saw this braised version on youtube that sounded pretty good and takes about 3 1/2 hours

    Cider Braised Beef Brisket

  25. Mmm, cider. I’ve done that with ribs but not brisket. That sounds like it should work real nice.

  26. The very best Corned Beef I’ve ever had was boiled and THEN patted with brown sugar and baked on a baking sheet. Possibly, the baking would “finish” this braised beef and the brown sugar would fix it’s coloring “issues”. I’ll try it out and let you know.

  27. I found this site today because my crock pot died while cooking a corned beef brisket. I’ve tried in the oven and had bad results (didn’t know what I was doing though). I’ve done it in the crock pot for 31 years now with perfect results every time. Hope the stove top method comes out half as good.

  28. I found the best way is to cook in the oven at 325 in a roasting bag. like mccormicks or other brand for pot roast or similar beef flavor. Put the veggies in the bag, garlic, carrots, onions, brussel srouts, a half can of dark beer, red potatoes, and spice sack from store package and oven bag. This is great! 2 pounds takes 2.5-3 hours or so and it turns out great! Let it sit for a half hour at least before slicing. My 10 year old asks for it all the time, Try any veggie left over in the fridge and it always turns out great and no mess if you dont puncture the bag! DW

  29. David, I tried one of those bags for a turkey and didn’t like it. When you said “don’t puncture the bag” that doesn’t really describe how hard it was to handle it when it was hot. Maybe I was being a klutz, but I’d rather clean a pot afterwards than almost drop a hot turkey.

  30. I just fished out my first attempt at corning beef yesterday (2 pieces of butt about 2 1/2 pounds each.) I’d done ham and bacon before so it wasn’t a totally new procedure. I boiled the first yesterday and my husband pronounced it the very best Reuben sandwich he’d ever had. I stumbled across this description of roasting and the comments and have decided that I’m going to try soaking the 2nd piece in cold water for a few hours to dilute the salt (the old way for country cured hams and bacon) then roast it. We’ll see how it goes.

  31. Judy, I hope you’ll come back and tell me how the finished product tasted.

  32. I Like Food says:

    I tried a variation of this last night using my 5.5 qt. enameled dutch oven.

    – 3.3 lb. prepared corned beef brisket from the grocery store (Harris Teeter brand)
    w/ included spice packet
    – 10 oz. Boar’s Head Sauerkraut
    – 15 brussels sprouts, trimmed and rinsed
    – 1 16 oz. can beef broth

    Threw it all together in the dutch oven at 200° for 6 hours. The beef turned out pretty good, even though it was a tad overcooked. Next time I will try 5 – 5.5 hours.
    One thing worth note is that the brussels sprouts turned out fantastic. They absorbed some of the salt and a ton of flavor from the beef and spices and needed no seasoning whatsoever. They had a great texture, something I was worried might be lost in the long cooking time. The sauerkraut was also very flavorful. It goes great alongside the beef and is a great for making sandwiches later. Overall, I am pleased with this recipe, a very easy corned beef “pot roast” of sorts. I will definitely be trying it again.

  33. Drewmother’s receipt with a twist, as I like some crispiness on the remaining fat and outer edges of the beef. For the most favor without a excessive salty taste, moist beef and a touch of crispiness try the following… Boil as Drewmother. Preheat oven 15 minutes before you would normally stop boiling to 500. 10 minutes before you would stop boiling remove from water and place on baking sheet fat side up. Once fat side is crispy (about 2-4 minutes) flip and repeat. I find my family prefers the outside’s crispiness over the inside (which we all enjoy too).

  34. This is what I do and it turns out great every time, I do pork ribs the exact same way, just different spices.

    rinse and wrap tightly in two oayers of large foil. Season and add no liquid except for a shake of liquid smoke. Seal tightly and place onto cookie sheet. Set oven to 300F for 4 hours. Add water inot bottom of cookie sheet two or three times during cooking.

  35. Cooker1977 says:

    I’ve always wanted to learn how to cook a corned beef. My first attempt was in the crock pot, and it did not turn out the way I wanted it to taste, it had that roast taste. I wanted it to taste like the kind you get in deli, that taste great in a sandwich. So I found this site and was inspired to make one. I got great ideas from this site, but I decided to use the ideas from this site and my past knowledge of cooking, and go with it. This is how I cooked my corned beef, silly it may be; it came out great!!!! I put water in the foil and then the seasoning packet and wrapped it up nice, sealing all the juices. I cooked it on 200 degrees for the first 3 hours, then at that time I took it out, opened it up and added more water, and a cut up potato. Then I raised the temp to 350 degrees and cooked it for 2 hours. Then I took it out and squeezed a lime all over it (2 limes). Then I cooked it for one more hour. Seems like alot of work, but let me tell you it was well worth it. The meat didn’t have that too salty taste. Thank you all on this site.

  36. Cooker, that sounds like the way I approach things: Do a lot of research, take the parts that make sense according to what I already know, and put together my own process. I’m glad it worked for you. :-)

  37. Thought you might be interested in our corned beef story. We are breeders of Lowline Angus cattle in Queensland Australia. As a way of increasing the return we get for our cattle we have started selling our beef at the Farmers” Market in the biggest town closest to us – about 100miles away. It is a very early start at about 3am each Sunday, but it is worth it.
    Our corned beef is by far our best seller. We have worked with our processing butcher to corn the beef to just the right amount of saltiness. Here in our supermarkets, lack of salt is more the problem. Seems that people are so health conscious that they want to take the salt out altogether.
    Our customers like the corned silverside better than the brisket. We wish we could make more corned beef from each animal because we always sell out of this item first. We have now decided to corn the round and see how that works.
    On many occasions the conversation gets quite heated as customers swap their favourite recipies. Even quite elderly gentlemen, whom I would not have expected to know much about cooking corned beef, like to exchange their recipe ideas.
    My favourite way of cooking is to put the beef in the crockpot with peppercorns, a little vindgar and treacle. Sometimes I add a few chilli flakes. I cook it all night on low and then take it out and brown in the oven at about 400F for 20minutes.
    We always have onion white sauce with broccoli and potatoes. Last time I roasted the potatoes and they were great.
    Best wishes to all corned beef lovers.

  38. So, what is the final version of the recipe which follows the photos? I had JUST put my corned beef in the oven, it’s noon, and as I was closing the web page, I noticed nearly two years worth of comments and suggestions. Having little desire to “do and redo” the recipe according to the excellent ideas that followed, I’d like to know if the recipe with the photos is the ‘new and improved” version or should I take the CB out and plunk it in the pressure pan as usual?

    I’d love to know the illustrated version in the final version, but until that knowledge is public, I’ll keep the pizza delivery phone number by the phone….


    • Sue, as long as you plan on the longer cooking time it should be fine. Hmm … I see you posted this yesterday. So how did it come out?

  39. simplired1 says:

    Wow, I was just looking for the time per pound to cook my corned beef, becaus I can never remember how long to cook anything, and hit this site and enjoyed reading all the ideas for cooking a corned beef. But I have to say I don’t know if it’s the Irish in me or the New Englander in me, but I still enjoy the old fashion boiled dinner. I cook the cb on top of the stove completely submerged in water and the seasoning packet then add potato, carrot and onion during the last hour remove it all and then boil the cabbage in the cooking liquid. And after smelling it cook all day I have enough trouble waiting for it to cool a bit to cut never mind refridgerating til the next day!
    Leftover slices are great grilled with a bit of your favorite bbq sauce for something a bit different.

  40. I read the comments above fairly thoroughly, and thought I should offer a couple of tips.

    Corned beef in foil is SO GOOD. I can’t stand eating it boiled anymore. I’ve been braising mine in foil for about 30 years now, and people FLOCK to our house when they know we’re doing corned beef.

    Even though the tip or point cuts (shaped like a triangle) are cheaper, buy a flat cut (shaped like a rectangle). This will ensure even cooking throughout.

    Before you wrap the meat in foil, RINSE it thoroughly in COLD water. Then pat it dry with paper towels. Discard the liquid that’s inside the package: Your meat has already been corned, and that salty goo inside the package does your end result NO favors!

    Place your meat FAT SIDE UP on the heavy duty aluminum foil you’ll be wrapping it in. I like using the little packet of spices on top of the meat or, preferably, a sprinkling of corning spices from Penzey’s.

    Double wrap in heavy duty aluminum foil, as others have said. Put it in a roaster or other pan in the middle of your oven. Do not cover. Bake at 250 for at least five hours.

    After the five hours are up, let your meat packet (still sealed up) sit for about fifteen minutes. Then unwrap carefully (it’s HOT!) and re-wrap in a couple of layers of plastic wrap. Put in the fridge until it’s cold throughout; overnight works great!

    Take out your meat and slice it deli-thin with an electric slicer, using a SMOOTH blade rather than one that’s serrated.

    Trust me. This is the most wonderful, non-salty, flavorful corned beef this side of Katz’s deli. Totally moist and yummy!

  41. Deb Snyder says:

    I like to crock-pot my corned beefs – I put two of them in the crock, rinse the packages for the juices and extra water necessary, pour the spice packets in and put it on high as I head off to school. When we get home it is all ready to go. Cooked this way it is soooo tender – you can’t really get good slices, but my family likes it shredded just fine – kids mix in the shreds with their mashed potatoes, hubby has it the next couple mornings mixed with his scrambled eggs and tortillas -mexirishcan? The thing I can never remember is the difference between point cut and flat cut – one has the lovely extra fat for flavor and falls apart into shreds, the other tends to stay good for slices but isn’t quite as tender…

  42. John A Parker says:

    Works great!

    An aside…
    A few years back I hunted all over looking for a Dutch Oven (DO) like the cast aluminum one shown in the pictures above. I got in a pretty good bidding war on eBay but snagged an ancient monster (about 20″w x 12″d x 12″h) just like the one above and have used it regularly since. (In fact, I cooked a whole turkey for stripping on my range top just two nights ago.)

    At first glance the following might look complicated and like a lot of work. I think if you look more closely you’ll see it is actually dead simple. Read it through once before passing it by!!

    This year I knew I was going to be doing multiple corned beefs so I decided to see how others might have used their ovens and stumbled upon this thread. I read through each entry but was particularly intrigued by Eric Milan’s from 2010. I should mention that I’d already watched Chef John’s ( YouTube video Cider Braised Beef Brisket so I already had one modification to Eric’s approach in mind.

    I should also mention that this year’s corned beef dinner was acclaimed by all at the table as their (and my) all time favorite so I thought I’d share back the specifics.

    The following is very kitchen friendly as it’s all sequential. I put the meat in the oven at 10:00 AM and took it out at 4:00 PM. Everything sat until I started cooking the vegetables which at 5:30. We sat down to eat at 6:30.


    Cider Braised Corned Beef


    – However many briskets you want but that will fit on a rack in a single layer in your DO – I used a large brisket and a large eye
    – Enough hot apple cider to just cover your DO rack – I used a half gallon
    – 1 1/2 cups coarse chopped onion per roast (at least! NEVER too many onions!)
    – Potatoes to choice – I used 4lbs or the equivalent of 16 small potatoes peeled (8 large cut in quarters, etc.)
    – Carrots to choice – I used 1 lb or the equivalent of 8 large carrots, peeled and cut into finger length pieces (I split particularly large pieces lengthwise)
    – As much cabbage as you’d like, wedged

    Optional: I “bag” my cabbage in cheesecloth so I can easily extract after cooking and serve separately


    – Pre-heat the Dutch Oven and rack in 400 degree oven (maybe 15 to 20 minutes)
    – Reduce oven temperature to 250 degrees
    – Heat enough hot apple cider to just cover your DO rack

    Optional: 5 minutes before assembling everything to cook, heat the cider by putting it in the DO as it finishes preheating

    – Sprinkle the seasonings and half of the sliced onion into the cider
    – Put briskets fat side up on rack
    – Sprinkle remaining onion on top of briskets
    – Cover and bake at 250 for six hours
    – Remove briskets from oven, seal in baking bag(s) with small amount of broth and set aside
    – Transfer remaining liquid to large pot and set aside

    Note: At this point I washed my DO and then put the bagged roasts back into it (covered) to keep them warm

    – When ready, cook vegetables in the saved broth:
    * Small or halved potatoes and carrots for approx 45 minutes
    * Add as much water as necessary to cover vegetables and cabbage that you’ll add later
    * Add cabbage wedges for last 20 minutes
    – Arrange all on a platter, let everyone do their “Oooohs!” and “Ahhhs” and then slice meat across grain

  43. My friend’s Irish Catholic family has a big St. Pat’s Day party every year with many, many briskets all cooked by her mother. They are the best I’ve ever had and this is roughly what she does; and yes, it involves the oven.
    She boils them first, then covers them with a rub that involves brown sugar (but is not too sweet), THEN bakes them. They come out a great crunchy brown on the outside still falling apart pink on the inside. Salty, slightly sweet…. THE BEST!

  44. at the 5:10 time stamp, I am going to try the way this lady made hers

    • Yeah, that’s the way my mother-in-law always does it, and the way my wife has always done it. After talking it over with my wife we agreed to go back to the classic method, because we cook the cabbage in the same pot and we’d miss the cabbage.


  1. […] beef brisket requires long, slow, moist cooking, either on the stove top or in the oven. (How to Cook Like Your Grandmother has an excellent photo-tutorial on cooking corned beef in the oven.)   I’ll show you the […]

Tip Jar

Like what you see? Buy me a drink.