2½lbscorned beef, rinsed thoroughly **Throw away the pickling packet
Freshly cracked black pepper, to taste
Garlic powder, to taste
1smallyellow onion, sliced into rings
7cloves of garlic
Preheat the oven to 275 degrees.
Heat a large Dutch oven braising pan with olive oil over medium-high heat.
Discard the pickling packet. Rinse the corned beef thoroughly then dry well with paper towels. Season both sides of the corned beef very well with freshly cracked black pepper and garlic powder, to taste. Side Note: DO NOT season with salt! The beef has been soaked in a brine and will be very salty.
Place the corned beef fat side down in the hot braising pan. Sear for a couple of minutes, until golden brown, then flip over and sear all sides of the corned beef, including the ends. Remove and place on a plate with a tin foil tent.
Add the onion slices and garlic to the Dutch oven braising pan and cook, stirring often, for 1 minute. Add the water making sure to break up any bits off the bottom of the pan. Remove from the heat.
Place the seared corned beef on top of the onions and garlic then seal the braising pan with a heavy well sealing lid and place it into the oven.
Braise for 5-6 hours or until the meat is fall-apart tender. Carefully remove it from the braising pan and place it on a cutting board. Let the meat sit for at least 5 minutes.
While the meat is resting, remove as much fat from the top of the braising liquid with a spoon. Taste the liquid and if it's too salty, add 1/4 cup of water, or more, until it tastes great.
Cook over medium heat until heated through; taste and season with freshly cracked pepper, if needed. Serve the sauce on the side along with the onions and garlic, if desired. Enjoy.