This corned beef and cabbage is super savory and spiced with all of the right flavors. The cabbage is a wonder addition to this meat. Feel free to add in any variations that you see fit. I enjoy eating my corned beef and cabbage with a side of grainy mustard. Yum!
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Anyway, corned beef and cabbage is probably the most traditional St. Paddy’s Day dish there is. But you know what? For a traditional holiday dish, there sure are a lots of different ways to spin it. The corned beef can be shredded, shaved, or sliced. The cabbage can be shredded, wedged, or chunked. The brisket can be boiled, braised, or roasted. The beef and cabbage can be slow cooked together, or they can be kept separate.”
I wonder if St. Patrick even ate corned beef and cabbage? I highly doubt that he did, but he were to, he’d probably eat it like this 🙂
Ingredients
1 package Corned Beef Brisket (3-4 Pounds)
3 Tablespoons McCormick Ground Black Pepper
1 head Green Cabbage (can Use 2 If You’d Like More)
Bertolli Olive Oil, For Searing
1/2 bottle Guinness, Or Any Beer
1 cup Balsamic Vinegar
2 Tablespoons Domino Sugar (optional)
Instructions
Preheat the oven to 325 degrees.
Unwrap the brisket and place it fat side up inside the baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil and place it in the oven for 2 1/2 hours, then uncover and continue baking for 1/2 hour to 45 minutes.
Check the brisket by inserting a fork in the meat. If it goes in easily, it’s ready; if it meets with resistance, bake for another 30 minutes—or up to an hour in some cases! If the brisket is tough, it hasn’t cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil.
While the brisket is resting, make the balsamic reduction for the cabbage: Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is reduced by half and thick. Set it aside.
Raise the oven heat to 350 degrees. Next, make the cabbage: Cut the cabbage into 8 wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness (or beer) into the bottom of the pan, then carefully transfer the pan to the oven. Bake the cabbage for 20 minutes, or until tender and deeper brown.
Slice (or shred) the rested beef on a cutting board (it should be very, very tender and almost falling apart.) Then place it on a large platter alongside the cabbage wedges. Take generous spoons of the balsamic reduction and drizzle it all over the cabbage slices.
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Quick Tip: Serve this corned beef and cabbage with a grainy mustard.
Thank you to The Pioneer Woman for this great recipe.
I putt my corned beef in a crock pot, add 1 cup water. 1/4 cup vinegar, cover with lid and cook 2 -3 hours in crock pot, then add peeled potatoes and carrots, 1 big onion , 2 garlic bulbs , black pepper, juice from a jar of pickles. { sweet preferred) I then set the table, and fix biscuits or sliced sour dough bread and this is a super easy SUnday dinner. I see where your addition of can of beer, cup of vinegar, and sugar could improve a spark of life to this supper.