Braised Corned Beef Brisket Recipe

Corned beef brisket: The main protein, this cut is perfect for slow cooking until tender.

Beef broth: Adds rich flavor and moisture during braising.

Onion: Brings sweetness and depth to the dish.

Garlic: Adds a warm, savory note.

Brown sugar: Balances the savory flavors with a hint of sweetness.

Black pepper: Gives a mild spicy kick.

Mustard seeds: Adds a subtle tangy flavor and texture.

Thyme: A fragrant herb that complements the meat beautifully.

One of the most helpful steps in this Braised Corned Beef Brisket Recipe is bringing everything to a simmer before putting the covered pot into the oven. Here’s how to do that smoothly:

1. Put your Dutch oven on the stove over medium-high heat after adding the beef broth, onion, garlic, and spices.
2. Watch the liquid carefully. You want to see tiny bubbles gently rising to the surface—that’s a simmer. It’s not a full boil with big bubbles, just a soft bubbling.
3. If the bubbles get too big or the liquid starts boiling hard, turn the heat down a little until it calms down.
4. Once you have that gentle simmer, cover the pot and move it to the oven to finish cooking.

Why does this help? Starting with a simmer wakes up all the flavors in the broth and spices, letting them mix well with the corned beef brisket. It also helps the meat start cooking evenly before the slow oven braise. If you skip this step and put the pot in the oven cold, the flavors might not blend as nicely, and the meat could take longer to get tender.

A little personal note: The first time I made this, I was impatient and put the pot straight into the oven without simmering. The meat still cooked, but the sauce didn’t taste as rich or cozy. Now I always wait for that soft simmer—it’s like giving the dish a warm-up before the big finish. Plus, it’s a nice moment to check the seasoning and adjust if you want before the long slow cook.

• corned beef brisket - Substitute with pork shoulder: Pork shoulder has a similar texture and can absorb flavors well, making it a good alternative for braising.

• beef broth - Substitute with chicken broth: Chicken broth provides a lighter flavor but still adds depth to the dish.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent aroma of minced garlic.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can enhance the overall flavor profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor, often described as more earthy.

• mustard seeds - Substitute with ground mustard: Ground mustard can provide the same tangy, sharp flavor, though it will integrate more smoothly into the dish.

• thyme - Substitute with oregano: Oregano has a robust flavor that can stand in for thyme, adding a different but complementary herbal note.

• Allow the braised corned beef brisket to cool to room temperature before storing. This helps prevent condensation, which can affect the texture and flavor.
• Slice the brisket into manageable portions. This makes it easier to reheat and ensures even distribution of flavors.
• Place the sliced brisket in an airtight container. For added protection, you can wrap each slice in parchment paper or aluminum foil before placing it in the container.
• Pour any remaining braising liquid over the brisket slices. This keeps the meat moist and enhances the flavor during storage.
• Label the container with the date of preparation. This helps you keep track of freshness and ensures you use the brisket within a safe timeframe.
• Store the container in the refrigerator if you plan to consume the brisket within 3-4 days. For longer storage, place the container in the freezer.
• If freezing, consider using a vacuum sealer for optimal freshness. This method removes air and prevents freezer burn, preserving the brisket for up to 3 months.
• When ready to reheat, thaw the brisket in the refrigerator overnight if it was frozen. This gradual thawing process helps maintain the texture and flavor.
• Reheat the brisket in a saucepan over low heat, adding a bit of beef broth or the reserved braising liquid to keep it moist. Alternatively, you can reheat it in the oven at 325°F (163°C) until warmed through.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover brisket in a baking dish. Add a splash of beef broth or water to keep it moist.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, or until warmed through.

• Stovetop Method:

  1. Slice the brisket into thin pieces for even reheating.
  2. In a skillet, add a bit of beef broth or water and bring to a simmer over medium heat.
  3. Add the sliced brisket and cover the skillet with a lid.
  4. Heat for about 5-10 minutes, turning occasionally, until the meat is warmed through.

• Microwave Method:

  1. Place the brisket slices on a microwave-safe plate.
  2. Add a splash of beef broth or water to keep the meat moist.
  3. Cover with a microwave-safe lid or another plate to trap steam.
  4. Microwave on medium power for 1-2 minutes, checking and stirring halfway through, until heated evenly.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the brisket in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve immediately.

• Slow Cooker Method:

  1. Place the brisket in the slow cooker.
  2. Add a bit of beef broth or water to keep it moist.
  3. Cover and set the slow cooker to low.
  4. Heat for 1-2 hours, or until the meat is warmed through.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for braising the corned beef brisket.

• Oven: Preheated to 325°F (163°C) to ensure the brisket cooks evenly and becomes tender.

• Cutting board: Used for chopping the onion and mincing the garlic.

• Chef's knife: Essential for chopping the onion and mincing the garlic with precision.

• Measuring cups: Used to measure out the beef broth accurately.

• Measuring spoons: Necessary for measuring the brown sugar, black pepper, mustard seeds, and thyme.

• Stovetop: Used to bring the mixture to a simmer before transferring it to the oven.

• Tongs: Handy for placing and removing the brisket from the Dutch oven.

• Aluminum foil: Useful for covering the Dutch oven if the lid is not tight-fitting.

• Meat thermometer: Optional, but useful for checking the internal temperature of the brisket to ensure it’s cooked properly.

• Carving knife: Ideal for slicing the brisket after it has rested.

• Serving platter: To present the sliced brisket beautifully.

Preheat while prepping: Save time by preheating the oven as you prepare the ingredients.

Use a slow cooker: If you have a slow cooker, you can set it and forget it, freeing up time for other tasks.

Chop in advance: Chop the onion and mince the garlic the night before to streamline your cooking process.

Batch cook: Make extra corned beef brisket and freeze portions for future meals.

Quick broth: Use store-bought beef broth to save time on making your own.