Braised Corned Beef

by Sabrina Snyder

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5 Comments

5 from 1 vote
8 Servings
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
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Braised Corned Beef is tender, flavorful, and effortlessly delicious! A perfect, no-fuss dish for St. Patrick’s Day or any cozy dinner.

When it comes to the perfect Dinner Recipe for St. Patrick’s Day, you can’t beat Corned Beef. The key to a fork-tender beef is cooking it low and slow, which is why my Slow Cooker Corned Beef turns out so well, but this Oven Braised Corned Beef is just as delicious and easy.

Sabrina’s Braised Corned Beef Recipe

For the perfect St. Patrick’s Day, serve up your Corned Beef Dinner with mashed potatoes and roasted green cabbage. It’s the ideal way to complement this iconic Irish dish. While Corned Beef originated in Ireland, it wasn’t always the traditional meal for celebrating St. Patrick’s Day. That tradition actually started with Irish-American immigrants. Most likely because it was a fairly inexpensive recipe for them to make. Now, for most of us, St. Patrick’s Day just wouldn’t feel right without a classic Corned Beef recipe.

Recipe Card

Dinner, then Dessert

Braised Corned Beef Recipe

Braised Corned Beef is tender, flavorful, and effortlessly delicious! A perfect, no-fuss dish for St. Patrick's Day or any cozy dinner.
Yield 8 Servings
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
sliced beef in a baking dish
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Ingredients
 

  • 4 pounds corned beef brisket , flat
  • 2 tablespoons vegetable oil
  • 1 yellow onion , sliced
  • 1 cup beef broth

Instructions

  • Preheat oven to 275 degrees.
  • Drain liquid from corned beef and pat dry with paper towels.
  • Add oil to a large skillet or dutch oven on medium-high heat.
  • Sear corned beef on each side for 4-5 minutes until browned.
  • Add sliced onions and beef broth to an 8×10 or 9×13 baking dish.
  • Place browned corned beef over the onions.
  • Wrap tightly with foil and bake for 5 hours.

Nutrition

Calories: 487kcal | Carbohydrates: 2g | Protein: 34g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 122mg | Sodium: 2872mg | Potassium: 710mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 62mg | Calcium: 21mg | Iron: 4mg

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Chef’s Note: Braising Beef

Braising meat is an easy way to make it melt-in-your-mouth tender. To braise meat, you start by searing it in oil until the outside caramelizes. After searing, the beef is simmered slowly in cooking liquids like broth, wine, beer, or cider. The slow cooking time breaks down tough meat and adds flavor throughout the dish, while searing ahead of time gives it a nice, crisp outer edge. It’s an easy way to make even the toughest cuts of meat tender and juicy.

How to Store

  • Serve: You shouldn’t leave cooked meat at room temperature for more than 2 hours.
  • Store: Let the Braised Corned Beef cool down, then seal it in an airtight container to store in the fridge for up to 4 days.
  • Freeze: To keep leftover corned beef longer, you can freeze it for 2-3 months.

Variations

  • Seasonings: For some extra flavor, season the brisket with spices like black pepper, caraway seeds, garlic salt or minced garlic cloves, fresh parsley, red pepper flakes, or bay leaves. Add your choice of seasonings along with the spice blend packet.
  • Brown sugar mustard glaze: Try making a brown sugar mustard glaze for the meat. Combine ½ cup brown sugar, ½ cup water, and ½ cup brown sugar in a saucepan while the beef is cooking. You can also add 1 ½ tablespoons of honey for extra sweetness. In the last half hour of the cooking time, take the corned beef from the oven and remove the foil. Brush the Brown sugar mustard glaze over the beef. Cover the dish and bake for the remaining half an hour.
  • Cabbage: Slice up a head of cabbage into wedges. A half-hour before the meat is done roasting, add the cabbage wedges in and bake them along with the Corned Beef.
  • Oven Beer Braised Brisket: You can change up the braising liquid to make Oven Beer Braised Corned Beef. Use your favorite kind of beer in place of half of the beef broth in the recipe. A dark Irish ale, golden lager, light beer, or stout could all work well for this recipe.

More Delicious Beef Recipes

Collage of uncooked and cooked corned beef

These photos were in a previous version of this post

Beef sliced in baking dish
Beef in baking dish with caramelized onions
Uncooked beef in baking dish with onions before baking
Slab of beef in baking dish with caramelized onions
Beef sliced in baking dish

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. Flavor packet? Where does that come from ? Not in the ingredient list – does it come with the beef? Do we make it ourself?

    Reply