Braised Corned Beef Brisket Recipe

Corned beef brisket: A cut of beef that is cured in a seasoned brine, often comes with a spice packet.

Onion: Adds sweetness and depth of flavor to the dish.

Garlic: Provides a robust and aromatic flavor.

Beef broth: Enhances the savory taste and keeps the meat moist during braising.

Water: Helps to dilute the broth and create enough liquid for braising.

Apple cider vinegar: Adds a tangy flavor that balances the richness of the beef.

Brown sugar: Adds a touch of sweetness to complement the savory elements.

Black pepper: Adds a mild heat and enhances the overall flavor.

When braising the corned beef brisket, make sure to use a dutch oven with a tight-fitting lid. This ensures that the moisture and flavors are sealed in, resulting in a more tender and flavorful dish. Additionally, slicing the onion and mincing the garlic finely will help them meld into the cooking liquid, enhancing the overall taste.

• 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.

• corned beef brisket - Substitute with beef chuck roast: Beef chuck roast is another cut that becomes tender when braised and can mimic the texture of brisket.

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

• sliced onion - Substitute with leeks: Leeks provide a subtle onion flavor and add a unique texture to the dish.

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

• minced garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor and add a different dimension to the dish.

• beef broth - Substitute with chicken broth: Chicken broth can be used if beef broth is unavailable, though it will slightly alter the flavor profile.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good option for a lighter, vegetarian-friendly alternative.

• water - Substitute with beer: Beer can add a rich, complex flavor to the braising liquid.

• water - Substitute with wine: Wine, especially red wine, can enhance the depth of flavor in the dish.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used as a direct replacement.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity and a fresh, citrusy note.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good alternative.

• brown sugar - Substitute with maple syrup: Maple syrup offers a unique sweetness and depth of flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of spice, though use sparingly as it is much hotter.

• Allow the braised corned beef brisket to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess.

• Slice the brisket into manageable portions. This makes it easier to reheat and ensures even warming.

• Place the sliced brisket in an airtight container. If you have extra cooking liquid, pour it over the meat to keep it moist.

• Store the container in the refrigerator if you plan to consume the brisket within 3-4 days. The cooking liquid will help maintain its flavor and tenderness.

• For longer storage, wrap each portion of brisket tightly in plastic wrap or aluminum foil. Then, place the wrapped portions in a freezer-safe bag or container.

• Label the container with the date to keep track of its freshness. The brisket can be frozen for up to 2-3 months.

• To reheat, thaw the brisket in the refrigerator overnight if frozen. Preheat your oven to 325°F (165°C). Place the brisket in a baking dish, cover with foil, and heat for about 20-30 minutes or until warmed through.

• Alternatively, you can reheat individual portions in the microwave. Place the brisket on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 1-minute intervals until hot.

• If you have leftover cooking liquid, reheat it separately and spoon it over the brisket before serving to enhance its flavor and moisture.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover corned beef brisket in a baking dish.
  3. Add a bit of beef broth or the reserved cooking liquid to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Heat in the oven for about 20-30 minutes, or until warmed through.

• Stovetop Method:

  1. Slice the corned beef brisket into thin pieces.
  2. Place the slices in a skillet over medium heat.
  3. Add a splash of beef broth or water to the skillet.
  4. Cover the skillet with a lid.
  5. Heat for about 5-10 minutes, stirring occasionally, until the meat is heated through.

• Microwave Method:

  1. Slice the corned beef brisket into thin pieces.
  2. Place the slices on a microwave-safe plate.
  3. Add a small amount of beef broth or water to the plate.
  4. Cover the plate with a microwave-safe cover or another plate.
  5. Microwave on medium power for 1-2 minutes, checking and stirring halfway through, until heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the leftover corned beef brisket in a vacuum-sealed bag or a zip-top bag using the water displacement method.
  3. Submerge the bag in the water bath.
  4. Heat for about 1 hour, ensuring the meat is warmed evenly and retains its moisture.

• Slow Cooker Method:

  1. Place the leftover corned beef brisket in the slow cooker.
  2. Add a bit of beef broth or the reserved cooking liquid.
  3. Set the slow cooker to low heat.
  4. Heat for about 1-2 hours, or until the meat is warmed through and tender.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for braising the corned beef brisket to ensure it becomes tender and flavorful.

• Oven: Preheats to 300°F (150°C) to cook the brisket slowly and evenly.

• Knife: Used for slicing the onion and mincing the garlic.

• Cutting board: Provides a stable surface for slicing the onion and mincing the garlic.

• Measuring cups: Essential for accurately measuring the beef broth, water, and apple cider vinegar.

• Measuring spoons: Used to measure the brown sugar and black pepper precisely.

• Tongs: Handy for placing the corned beef brisket into the Dutch oven and removing it once cooked.

• Ladle: Useful for spooning the cooking liquid over the sliced brisket when serving.

• Resting board: A surface to let the brisket rest for 15 minutes after cooking, ensuring the juices redistribute for optimal flavor and tenderness.

Use a slow cooker: Instead of braising in the oven, use a slow cooker to save time. Set it in the morning and let it cook while you go about your day.

Pre-slice the onion and garlic: Prepare the onion and garlic the night before to save prep time.

Batch cook: Make a larger batch of corned beef brisket and freeze portions for future meals.

Use pre-made broth: Opt for store-bought beef broth to cut down on preparation time.

Quick release method: If using a pressure cooker, use the quick release method to save time on depressurizing.