We love the hands-off nature of this braised corned beef recipe. It slow-cooks for hours in the oven instead of on the stovetop, so there’s no need to hover over it or fiddle with dials to ensure you maintain a perfect simmer. Simply preheat the oven, and place the ingredients in a roasting pan. Then sit back while the glorious aroma of this signature brined meat wafts through the house.
Ingredients for Braised Corned Beef
- Corned beef brisket: Use a store-bought corned beef, or make your own using our method below that walks you through the brining process.
- Carrots, celery and onions: These aromatic vegetables add flavor to the brisket as it braises.
- Water: Liquid keeps the corned beef from drying out as it cooks.
Directions
Step 1: Layer the ingredients in a roasting pan
Preheat the oven to 300°F. Place the carrots, celery and onions in a large roasting pan. Pour 2 cups water into the pan until the water level is 1/2 inch high. Place the rinsed corned beef brisket over the vegetables. Cover the pan with aluminum foil.
Step 2: Braise the corned beef
Transfer the roasting pan to the oven. Cook, covered, until the meat is very tender, five to six hours.
Step 3: Rest and slice the corned beef
Remove the corned beef brisket from the roasting pan. Discard the vegetables and cooking juices. Tent the beef with foil, and let rest for 10 minutes. Serve.
To slice the beef for Reuben sandwiches, cool the corned beef for 10 minutes. Wrap it well, and place it in the refrigerator. Allow the meat to cool completely overnight. Then, slice thinly against the grain.
Editor’s Tip: If you think you’ll have leftovers or plan on serving the corned beef later, save the strained cooking juices. They will keep the meat from drying out in the refrigerator.
How to Make Corned Beef Brisket From Scratch
Step 1: Heat the brine
To make the brine for the corned beef, place 2 quarts water in a large 6- to 8-quart stockpot. Add the salt, brown sugar, curing salt, whole peppercorns, mustard seed, ground ginger, allspice, cloves, juniper berries, bay leaves, cinnamon sticks and star anise. Bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the sugar and salts have dissolved, four to five minutes.
Editor’s Tip: If you don’t have all these spices on hand, you can substitute pickling spice.
Step 2: Cool the brine
Remove the stockpot from the heat. Add the ice, and stir until the ice has melted. Place the brine in the refrigerator, and allow it to cool completely.
Step 3: Brine the beef brisket
Place the beef brisket in a large bowl or shallow dish. Pour the brine over the beef. Make sure the brisket is completely submerged. Cover the bowl, removing as much air as possible.
Transfer the bowl to the refrigerator. Allow the brisket to rest in the fridge for 10 days, agitating the bowl occasionally to redistribute the spices and liquid.
Step 4: Remove the brisket, and rinse
After 10 days, remove the brisket from the brine. Rinse the brisket thoroughly, and discard the brine.
Editor’s Tip: Rinsing the brisket removes any excess salt. Don’t worry about rinsing away the flavor. The corned beef absorbs plenty of seasoning as it brines for 10 days.
Braised Corned Beef Variations
- Change up the braising liquid: Skip the water, and braise the corned beef in another flavorful liquid. Try using an Irish beer like Guinness Irish stout to make a beer-braised corned beef. If you decide to use broth, opt for no-salt or low-sodium broth, as the corned beef already contains plenty of salt.
- Make glazed corned beef: Adding a glaze will give the meat a sweet finish. The recipes from our bourbon-glazed ham or honey-mustard glazed salmon would be fantastic options. Remove the braised corned beef from the roasting pan, and place it in a broiler-safe dish. Brush it with the glaze, and broil for a few minutes until the glaze is bubbly and caramelized. Then rest and slice as directed.
How to Store Braised Corned Beef
Store leftover corned beef in an airtight container in the refrigerator for up to four days. If possible, store corned beef in the cooking juices to keep the meat from drying out. This is especially important if you’ve already sliced the meat!
Gently reheat corned beef in a pan on the stovetop. Add water, broth or cooking juices to keep the corned beef moist. Or use the meat in your favorite leftover corned beef recipes like corned beef casserole or corned beef and cabbage soup.
Can you freeze braised corned beef?
Freeze leftover corned beef in a freezer-safe container for up to three months. Thaw the meat in the refrigerator overnight, and reheat as directed.
Braised Corned Beef Tips
How do you cut corned beef?
Cut corned beef brisket against the grain (yes, how you cut steak!). After resting the corned beef, look for the grain, the muscle fibers that run parallel to each other. Position your knife perpendicular to these fibers, and slice the corned beef.
What is the best cooking method for corned beef?
There are several ways to make corned beef so it doesn’t turn out tough. Slow-cooker corned beef and cabbage is a great hands-off cooking method that uses the slow cooker’s gentle heat to produce tender corned beef. If you’re running short on time, you can make Instant Pot corned beef, which cooks in just about 70 minutes. For a classic approach, make our favorite corned beef and cabbage in a Dutch oven on the stovetop.
Can you add cabbage and potatoes to braised corned beef?
Braised corned beef cooks for five to six hours, so any vegetables added to the roasting pan will be too soft to serve. However, if you want to create a one-pan meal, you can add veggies to the roasting pan at the tail end of the braising time. Remove the roasting pan from the oven about an hour before the corned beef finishes. Remove and discard the braising vegetables. Add the potatoes, carrots and cabbage, and return the covered pan to the oven.
What should you serve with braised corned beef?
We generally pair vegetable side dishes, such as fried cabbage, glazed carrots or roasted red potatoes, with braised corned beef. If you’re preparing a St. Patrick’s Day feast, serve corned beef with colcannon, cabbage, Irish soda bread and your favorite green foods to celebrate St. Patrick’s Day. Corned beef also tastes fantastic any time of the year with crusty bread and Dijon mustard or a creamy horseradish sauce.
