STOP boiling corned beef. Stop it! Instead, mix up some delicious braising liquid with Irish beer, brown sugar, onion and garlic and toss that pot in the oven. Barbecue mavens cracked the code for delicious meat centuries ago (I assume). If you like it flavorful and tender, you better cook it low and slow. And this Oven Beer-Braised Corned Beef does just that! A flavorful braising liquid infuses the meat and the long, low cook tenderizes it to perfection. Perfect for your St. Patrick’s Day celebration, or a New York Deli themed party (which should totally be a thing).
The braising liquid for this is simple – onions, garlic, pickling spice, brown sugar, and beer. And if you put a light beer into this, St. Patrick himself is going to come to your house and educate you. It’s St. Patrick’s Day – I recommend a nice Irish Ale, like Smithwick’s. And since you only need two bottles – you can enjoy the other four while this cooks. You’re welcome!!
I started the brisket with the fat-side down. That way, it infuses the broth mixture for a while and then you can flip it. It will cook longer with the fat-side up, then, which helps keep the meat moist and tender.
Yes, low and slow in the oven helps give this Oven Beer-Braised Corned Beef flavor and moisture. However, the real key to tender corned beef is slicing it correctly. You have to cut against the grain. Here’s a good tutorial if you struggle with that. It shortens the muscle fibers of the meat so you don’t end up with stringy, chewy corned beef – yuck.
Oven Beer-Braised Corned Beef should be the center your St. Patrick's Day dinner! A flavorful braising liquid infuses the meat and the long, low cook tenderizes it to perfection. Never boil your corned beef again!!
- 2.5 pound flat-cut beef brisket (rinsed and dried)
- 1/4 cup dark brown sugar (or light, if that's what you have)
- Packet of spices that comes with brisket (or 1 tablespoon pickling spice)
- 2 12 ounce bottles of beer*
- 3 cloves garlic (smashed)
- 2 yellow onions (quartered)
- 1-2 cups beef stock (or chicken stock or water)
Preheat oven to 300 degrees.
In a small roasting pan or dutch oven, stir together the brown sugar, spices, and beer until combined.
Add the brisket and then arrange the garlic and onions around it. The liquid should be almost covering the meat. If not, pour in the stock (or more beer since you probably have it), to bring the liquid level up.
Cover and cook that sucker in the oven for 4.5 hours, flipping the brisket after the first 1.5 hours.
After 4.5 hours, check that it’s fork tender**, if not, keep going and check every 20 minutes until done.
Allow the meat to rest and then slice against the grain for tender, delicious slices.
*It’s St. Paddy’s Day, so no light stuff, please – I recommend Smithwick’s
**Fork tender means that when you stick a fork into the meat, you can remove it easily. If the meat comes up with the fork, or you have to work to get the fork out, it's not quite ready.
For 1/6 or about 2 oz cooked: Calories 234 ~ Total Fat 9 g ~ Saturated Fat 9 g ~ Trans Fat 0 g ~ Cholesterol 178 mg ~ Sodium 150 mg ~ Potassium 486 mg ~ Total Carbohydrate 13 g ~ Dietary Fiber 0 g ~ Sugars 9 g ~ Protein 13 g