Braised Corned Beef Brisket

Prepare the Brisket: Rinse the corned beef brisket under cold water to remove excess salt. Pat dry with paper towels.

Sear the Brisket: In a large Dutch oven or heavy pot, heat the olive oil or butter over medium-high heat. Once hot, sear the brisket on all sides until browned, about 4-5 minutes per side. Remove the brisket and set it aside.

Sauté the Vegetables: In the same pot, add the halved onion, garlic cloves, carrots, and celery. Sauté for 3-4 minutes, allowing the vegetables to soften slightly and develop some flavor.

Add the Liquids and Spices: Return the brisket to the pot, placing it on top of the vegetables. Add the beef broth, water, brown sugar, apple cider vinegar, bay leaves, black peppercorns, and mustard seeds. Stir to combine.

Braised Cooking: Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 2.5 to 3 hours, or until the brisket is tender and easily shreds with a fork. Occasionally check and add a bit more water or broth if needed to keep the brisket submerged.

Rest and Slice: Once the brisket is tender, remove it from the pot and let it rest for 10-15 minutes. Slice it against the grain into thin slices.

Serve: Serve the sliced corned beef brisket with the braised vegetables and a drizzle of the braising liquid.

Serving and Storage Tips: