Description
A classic dish perfect for gatherings, featuring tender corned beef and flavorful cabbage.
Ingredients
Scale
- 1 (3- to 4-lb.) package corned beef brisket
- 3 tbsp. ground black pepper
- 1 cup balsamic vinegar
- 2 tbsp. sugar (optional)
- 1 head green cabbage (or 2 if you’d like more)
- Olive oil, for searing
- Kosher salt and black pepper, to taste
- 1/2 bottle Guinness, or any beer
Instructions
- Preheat the oven to 325°F (163°C).
- Unwrap the brisket and place it fat-side up in a baking dish. Sprinkle on the black pepper, rub it in, and cover with aluminum foil.
- Bake for 2 1/2 hours, then uncover and bake for another 30 to 45 minutes, until fork-tender.
- While the brisket is resting, make the balsamic reduction by combining vinegar and sugar in a saucepan, bringing it to a boil, then simmering until reduced by half.
- Increase oven temperature to 350°F (177°C), cut the cabbage into wedges, and sear in olive oil until colored on both sides.
- Transfer the cabbage to a rack over a baking sheet, season with salt and pepper, and pour the Guinness into the bottom of the sheet.
- Bake the cabbage for 20 minutes or until tender and browned.
- Slice or shred the beef and serve on a platter with cabbage wedges and drizzle with balsamic reduction.
Notes
Let the corned beef rest before slicing for more tenderness. You can add garlic or mustard seeds for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg
Keywords: corned beef, cabbage, Irish recipe, St. Patrick's Day, comfort food