Every St. Patrick's Day, this is the recipe we come back to in the Guilfoyle house.
Not because it's complicated. It's actually the opposite. Three ingredients, almost no prep time, and a low-and-slow braise that does all the work for you. If you've ever pulled a corned beef brisket off the grill, out of the oven, or out of a slow cooker and wondered why it came out dry or tough, this recipe is going to change that.
Let's get into it.
You know the little seasoning or peppercorn packet that comes with your corned beef brisket? Toss it.
I know. It feels wrong. But trust me on this one. Strip any existing seasoning off the brisket and start fresh. That packet does more harm than good when you're going low and slow. What you want is the natural flavor of the meat, the sweetness of slow-cooked onion, and the depth of garlic. That's it.
Pro tip: Don't stress about exact timing. Corned beef brisket is done when it's fork-tender, not when the clock says so. Start checking around the 5-hour mark and let the meat tell you when it's ready.
Preheat your oven to 275°F. Low and slow is the whole game here. Don't rush it.
Strip the brisket. Remove any surface seasoning and discard the spice packet. Pat the brisket dry with paper towels.
Sear it. Heat a heavy skillet over medium-high heat with a drizzle of oil. I prefer beef tallow because of the high flash point and low smoke. Sear the brisket on all sides to lock in the juice, about 4 minutes per side. This step builds flavor you can't get any other way.
Set up your roasting pan. Place the brisket fat-side up on a rack in a roasting pan. Scatter your sliced onions and garlic over and around it. Add a few tablespoons of water. You want steam, not a swimming pool.
Cover tightly and roast. Cover the pan tightly with foil. And I mean tightly. You want to trap every bit of moisture. Roast for about 5 to 6 hours.
Check for doneness, not the clock. Start checking around the 5-hour mark. This is a tricky step because you don't want to lose too much heat, but when a fork slides in and pulls apart easily, that's the magic moment.
When your brisket is done, move it to a cutting board to rest. Do not drain that roasting pan.
Those drippings (the braising liquid with all the rendered fat, caramelized onion, and garlic) are liquid gold. Pour them into a pot, bring to a low simmer, and add your cabbage wedges. Let them simmer in that liquid for about 45 minutes. The cabbage will absorb every bit of that flavor and come out better than any cabbage you've ever had at a St. Patrick's Day dinner.
While the cabbage simmers: Add braised carrots and parsnips to the pot for the last 20 minutes. They are a must alongside this brisket. Don't skip them.
Let the brisket rest for at least 15 minutes before slicing. Always cut against the grain. You'll see the muscle fibers running in one direction, so slice perpendicular to them. This keeps it tender all the way through.
Serve with your braised cabbage, carrots, and parsnips. Colcannon is always welcome on our table too.
Store in an airtight container with a splash of braising liquid. Keeps for up to 4 days. Reheat covered in foil at 325°F.
Wrap cooled leftovers tightly in freezer wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge.
And if you have leftovers the next morning: corned beef hash. Just saying.
"Happy St. Patrick's Day from my family to yours. May your corned beef be fork-tender and smell up the whole house in the best possible way."
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