Oven-Braised Corned Beef Brisket

corned beef brisket for St. Patrick's Day

Serve this corned beef brisket with potatoes, cabbage, and soda bread for a traditional St. Patrick’s Day meal. Leftovers are great turned into hash or for sandwiches.  

Oven-Braised Corned Beef Brisket
Makes 6 to 8 servings
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  1. 1 (3- to 4-pound) corned beef brisket
  2. ½ cup firmly packed dark brown sugar
  3. ¼ cup Dijon mustard
  4. 3 tablespoons pickling spice, divided
  5. 2 quarts hot water
  1. Preheat oven to 325°. Line a large roasting pan with foil.
  2. Rinse brisket with cold water, and pat dry. Place brisket, fat side up, in prepared pan. In a small bowl, stir together brown sugar and Dijon until smooth. Spread onto brisket, and sprinkle with 1 tablespoon pickling spice. Pour 2 quarts water and remaining 2 tablespoons pickling spice around brisket.
  3. Bake until beef is very tender when pierced with a fork, 2½ to 3 hours. Let stand for 15 minutes; slice across the grain to serve.
  1. Be sure you're buying a corned beef brisket, not a plain brisket, for this recipe.
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