Corned Beef

• 5 pound flat-cut corned beef brisket (I use Boar's Head)
• 1 tablespoon browning sauce (such as Kitchen BouquetAAAA(R)), or as desired
• 1 tablespoon vegetable oil
• 1 onion, large chunks
• 6 cloves garlic, sliced
• water and white wine
• a little brown sugar

1. Preheat oven to 275 degrees F.
2. Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. In dutch oven (le creuset), heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side. Remove from heat.
3. Scatter onion and garlic slices over bottom of pan and add water and wine. Place brisket on top of onions and spread about 1T brown sugar on top.
4. Cover pan tightly with lid (or aluminum foil).
5. Roast in the preheated oven until meat is tender, about 5-6 hours.

beef brisket, browning sauce, vegetable oil, onion, garlic, water, brown sugar

Taken from www.epicurious.com/recipes/member/views/corned-beef-58384593 (may not work)