Slice the corned beef brisket and plate it along with potatoes, cabbage, and carrots. Sprinkle with chopped parsley. Store the leftover cooked corned beef and vegetables in an airtight container.

Discover the secrets to making rich, tender, and flavor-packed black-braised brisket with our easy-to-follow recipe and tips.

I pull off that fat with my hand and toss it, then use a bench scraper to chop up the lean into chopped beef. If you trimmed and cooked the brisket well beforehand, you can get some excellent and ...

Once the brisket is seared, add the onions, garlic and ginger (if using), red wine and pomegranate molasses. Add enough beef stock to come up about ¾ of the way up the sides of the brisket.

Put the brisket in the pot, fat side up, and rub the garlic-oregano mixture all over it. Cover and refrigerate overnight. Add the broth and water to the casserole; the brisket should be submerged.