Corned Beef Brisket



  • 1.3 kg corned beef brisket
  • 1/2 tsp whole allspice berries
  • 1/2 tsp coriander seeds
  • 1/2 tsp whole cloves
  • 1/4 cup brown sugar
  • 2 tsp freshly ground black pepper


  1. Preheat oven to 160° Celsius. Trim excess fat from beef and rinse under cold water. Pat dry and place fat side up in large roasting pan fitted with a roasting rack.
  2. In a medium bowl with the end of a wooden spoon, or in mortar and pestle, combine and crush allspice, coriander, and cloves into slightly smaller pieces. (Leaving some whole is OK.) In a medium bowl, stir together brown sugar, black pepper, and crushed spices. Spread spice mix evenly over top of brisket. Add 6 cups water to roasting pan and cover brisket tightly with aluminium foil. Roast for 2 hours, then remove foil and roast until tender, 1 hour more.
  3. Let brisket rest for 15 minutes before slicing.

(This recipe was sourced and adapted from Delish)