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Braised Corned Beef Brisket Recipe

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This recipe for Braised Corned Beef Brisket is from Kelsey's Bridal Shower, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 5lb flat cut corned beef brisket
Browning sauce (Or Kitchen Bouquet)
1 onion sliced
6 cloves garlic, sliced
Directions:
Directions:
Preheat oven to 275
Discard flavor packet from the corned beef. 
Brush brisket with browning sauce.  (I tend to drizzle it over the brisket and let it sit a few minutes instead)
Brown brisket on all sides in oil heated in a skillet (5 min or so per side)
Put brisket in cast iron dutch oven with lid (or a roaster if you don't have one - cover tightly with foil if necessary.
Add onion and garlic.  Be generous with it.  I use minced ready to use garlic from Sams.
Add 2T water (or browning sauce - as much as feels right)
Oven roast 6 housr or more, until tender.

About 2-3 hours before serving, add cabbage wedges, pre-steamed red potatoes and carrots, etc.  However you like it.

Browning sauce from scratch:

Heat 1/2 cup sugar over low heat until brown and smooth.
Make 1 c beef base from bouillon while sugar is browning.
Once smooth - remove from heat, add the beef base.  It may sputter and pop, so be careful.
Return to low heat until you have a nice smooth sauce.

I tend to use a little less sugar....or add a bit more beef base.  I use this for the liquid in the roaster instead of water, and I use about a 1/2 C instead of 2T.

Keep an eye that it doesn't need more liquid as it roasts.
Personal Notes:
Personal Notes:
Gary won't eat corned beef any other way now.

 

 

 

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