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Corned Beef and Cabbage

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Easy

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Description

A St. Patrick’s Day tradition!

Ingredients

  • 1 package Corned Beef Brisket (3-4 Pounds)
  • 3 Tablespoons Ground Black Pepper
  • 1 head Green Cabbage (can Use 2 If You'd Like More)
  • Olive Oil, For Searing
  • ½ bottles Guinness, Or Any Beer
  • 1 cup Balsamic Vinegar
  • 2 Tablespoons Sugar (optional)

Preparation

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.

Serve the corned beef next to the cabbage…and dig in!

Variations
Serve with a dish of grainy mustard.
Serve with boiled new potatoes.
Shred the corned beef with two forks if you prefer that consistency!
Make a leftover corned beef sandwich with a slice of brisket and a wedge of cabbage on rye. Yum!

3 Comments

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Renee Hopfer on 3.13.2014

When you place the brisket in the baking dish, set it on a rack and pour the beer in the bottom of the dish. Continue following the cooking directions as stated. If you don’t want to use beer try using water. Just let the liquid come up to the rack without touching the meat. The brisket will come out tender juicy and not dryed out. Later use the left overs for sandwiches, don’t forget to include that cabbage.

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Cheryl Kunakov Shapiro on 3.13.2014

Dearest Ree,
For years I have done my Corned Beef in a slow cooker. This year it is time for something different! Thank you for the ideas!

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Carmen Sommers on 3.13.2014

Can’t wait to try this version. Ree your recipes have never failed in my house. Love them.

4 Reviews

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Lisa Allen on 3.30.2014

Made this last night and it turned out great! I think I could have baked the brisket a little longer. The cabbage with balsamic reduction was the big hit though, will definitely make this more often.

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Retired State of Mind on 3.22.2014

Oh my, we had this recipe and I just want to say that it was the best corned beef brisket and cabbage I have ever had. My husband normally cooks and I showed him the recipe and asked if he wanted to try it for the cabbage portion. He decided to use it for the corned beef also but was nervous because we had people coming over and he was afraid in case it didn’t turn out. Well, no worries there! This is the first time he has ever made it in the oven and it was so tender but it didn’t fall apart like the others he has made in the past. He said he will never cook another corned beef on the stove. THANK YOU for this recipe Ree!

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Emily Schloerb on 3.16.2014

This was the best corned beef I’ve ever had. It was tender and juicy, but not fatty. I cooked mine in a Dutch oven and after the 2 1/2 hours, I scraped the fat layer off the top and brushed it with honey mustard before returning it to the oven, uncovered.

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P. Cass on 3.15.2014

Just made this for dinner tonight. Excellent flavor! I should have made more of the balsamic.

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