Recipe Note

Notes:

• With prep done in less than 20 minutes, you will love how quick and simple this corned beef brisket recipe is!
• Cook the brisket fat side up to ensure maximum tenderness.
• The internal temperature of the meat should reach 145 degrees F when done.
• Use Guinness or Irish stout beer instead of beef stock for a more dark and rich dish.
• Adding baby potatoes halfway through cooking is a great way to incorporate more vegetables.
• If you prefer, omit the cabbage and serve with sauerkraut instead.

This recipe calls for:

• Corned beef brisket flat - the star of this dish!
• Ground coriander, caraway seeds, pepper, thyme leaves, clove, thyme - a pungent and delicious blend of spices that give your veggies a warm and earthy taste.
• Canola oil - used to sear the brisket.
• Carrots, onion, cabbage - tasty vegetables that cook right alongside your brisket.
• Garlic - 6 cloves may seem like a lot, but they're all necessary for a punch of flavor!
• Bay leaves - help to tie in all of the flavors of the seasonings.
• Beef stock- prevents your beef from drying out.

FAQs

• Is it better to boil or bake corned beef? Both methods are equally viable! The most important thing to keep in mind is that corned beef should be cooked for a long period of time over relatively low heat. Boiling should really be a low simmer. Braising - or searing the meat and then slow cooking in liquid - is the most common method.
• Do you sear corned beef before cooking? Yes, as part of the braising process you will want to sear the meat first. This ensures that the outsides get nice and brown but ensures that the insides are tender
• How do you cook corned beef so it's tender? Again, the best way to get tender corned beef is to cook it low and slow with enough liquid so that it won't get dried out. 
• How do you know when corned beef brisket is done? The internal temperature should reach at least 145 degrees F, though if you cook it slightly longer it will be even more tender. It's normal for the beef to keep a pink color even when fully cooked. 
• Is there a difference between corned beef and corned beef brisket? Typically, corned beef is brined before you purchase it, whereas beef brisket is a raw cut of beef. This recipe for corned beef in the oven calls for a brisket that's gone through the same process used to make corned beef - it's the best of both! 
• How long should corned beef rest? Rest 10-15 minutes before cutting. This will help retain moisture and promote full and even cooking.

Storing Braised Corned Beef

• To store, transfer the beef and vegetables into an airtight container (or into separate containers if you prefer) and pop in the fridge. It should last 4-5 days.
• There are several ways to reheat, the easiest of which being the microwave (cover it with plastic wrap or some kind of lid beforehand if possible). You can also heat your leftovers in the oven at 325 degrees F until everything is heated through, or transfer to an oven bag and heat in boiling water.
• Leftovers can also be frozen for 2-3 months. To reheat, ideally you should let your leftovers thaw overnight and then follow one of the above methods.

💭 Helpful Tips

• When cooking a brisket in liquid, it's best to cook it fat side up.
• Pay attention to the cut of brisket you purchase; a flat cut is leaner and is easier to get a uniform cook, but a point cut tends to have more marbling from fat and will be more tender.
• You will have a leftover ½ head of cabbage, so here's an idea to use it as a side dish for another meal. Buy an extra onion when you are getting the ingredients for this recipe. Cut the leftover cabbage and the onion into strips about ¼ inch to ½ wide. Heat 3 tablespoons butter over medium high heat. Add the onion and cook until it starts to become translucent. Then add the cabbage with about ½ tablespoon salt and cook until tender.
• This recipe for corned beef in the oven is an easy and delicious way to get that classic corned beef flavor without all of the extra time and prep that goes into brining the beef yourself!

Variations

• For an even darker and richer flavor, substitute out the beef stock for a beer like Guinness or an Irish stout.
• Another great addition to this recipe would be miniature potatoes; to avoid over-cooking throw them in about halfway through braising the beef.
• You could omit the cabbage from the braising process and instead serve your corned beef with sauerkraut.

Suggested Side Dishes

These side dishes would make great companions for your braised corned beef!

Mashed Potatoes and Parsnips

Drop Biscuit Recipe

Roasted Potato Medley

Wasabi Mashed Potatoes