(cooking time: 6 hr 30 min; hands-on time: 15 min; 6 servings)

  • Flat-cut beef brisket – 5 lb
  • Browning sauce – 1 tbsp
  • Vegetable oil – 1 tbsp
  • 1 onion, thinly sliced
  • Garlic – 6 cloves, thinly sliced
  • Water – 2 tbsps


  • Turn on your oven to preheat to 275°F/140°C/Gas Mark 1.
  • If there is a flavoring packet with your flat-cut brisket, discard it. Brush the meat on all sides with the browning sauce.
  • Add vegetable oil to a large skillet; heat over medium-high heat.
  • Place brisket into the skillet; let brown on one side (5 to 8 minutes); turn over and let brown on the other side.
  • Add water to a roasting pan and arrange a rack set in it. Place the brisket on the rack set; top with sliced onions and garlic. Use aluminum foil to cover the pan.
  • Cook for about 6 hours until the beef is tender.
  • Serve with mustard or horseradish.
  • Note: you can cook this corned beef in a slow cooker - 6 hours on low will do as well.
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