“I don’t have a strong Irish heritage to maintain, but I do like making corned beef and cabbage!” says Ree.
| Level: | Easy |
| Total: | 4 hr |
| Active: | 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 4 hr |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 3- to 4-pound package corned beef brisket
- Freshly ground pepper
- 1 cup balsamic vinegar
- 2 tablespoons sugar (optional)
- 1 head green cabbage
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 12-ounce bottle Guinness or other stout
Instructions
- Preheat the oven to 325 degrees F. Unwrap the brisket and place it fat-side up in a large baking dish. If the brisket came with a spice packet, sprinkle it over the top, then sprinkle on 3 tablespoons pepper and rub it in. Cover the dish with heavy-duty foil and bake for two and a half hours, then uncover and continue baking until the brisket is very, very tender (almost falling apart!) and a fork inserted into the meat goes in easily, about 1 more hour. Remove from the oven and cover loosely with foil to keep warm.
- While the brisket is resting, make the balsamic reduction for the cabbage: Stir the balsamic vinegar with the sugar in a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium low and simmer until the mixture is reduced by two-thirds and thick like syrup, 10 to 12 minutes. Set aside.
- Make the cabbage: Increase the oven temperature to 400 degrees. Cut the cabbage into 8 wedges. Working in two batches if necessary, heat the olive oil in a large heavy skillet over medium-high heat. Add the cabbage and sear on both cut 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 on a rimmed baking sheet. Season with salt and pepper. Pour the Guinness into the bottom of the pan, then carefully transfer to the oven. Bake the cabbage until tender and deep brown, about 20 minutes.
- Slice the corned beef and place it on a platter with the cabbage. Spoon the balsamic reduction all over the cabbage.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 669 |
| Total Fat | 48 g |
| Saturated Fat | 18 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 37 g |
| Cholesterol | 187 mg |
| Sodium | 929 mg |
| Serving Size | 1 of 8 servings |
| Calories | 669 |
| Total Fat | 48 g |
| Saturated Fat | 18 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 37 g |
| Cholesterol | 187 mg |
| Sodium | 929 mg |
Reviews
This is an amazing recipe – First, the way the corned beef is cooked – I will never do another way again. Second, I love the sautéed / roasted cabbage. Much better than limp, bland mush. So flavorful!
I never liked corned Beef until I tried this recipe. I just left off the seasoning packet and used the pepper. I loved this recipe. The cabbage is out of this world. Many thanks.
We love the corn beef this way. My cabbage has a little twist since my roommate won’t let me cook it in the house. I heat up my charcoal grill and add hickory pellets along with my charcoal. I add 2 sliced onions, a stick of butter, a whole jalapeño, salt, and a little black pepper to my cabbage and cook it on the grill in a cast iron skillet. Instead of balsamic, I reduce a wheat ale with 3 tablespoons dark brown sugar, ¼ cup of coarse ground mustard, and a tablespoon or so of apple cider vinegar. I usually roast red potatoes in the oven as well. At serving time, I remove the Jalapeño from the cabbage and toss it with the beer reduction.
My 5 star rating is for the oven method. I’ve used this recipe for years for the corned beef. I’ve never tried adding the balsamic and cabbage but I love the oven method for the beef the BEST. I always rinse the brine (too salty for me) off and add the seasoning packet with loads of cracked pepper, a little salt and garlic powder. It turns out perfect every time! Thanks for helping me to avoid dragging my slow cooker out.
Yummy!
Truly one of the best, and super easy, CB&C recipes I’ve made. Baking everything is clutch! The balsamic drizzle takes this dish to the next level! I added a pad of butter to it to make the drizzle silky smooth. I also roasted carrots and potatoes to complete this classic Irish meal. For dessert we had Guinness ice cream floats! Yummy.
Just wondering if the cornedbeefcomes out tender since there is no liquid in the pan?
Fabulous flavor and textures. I’ve often added Guinness to the corned beef while cooking. I like and usually also do my cabbage braised separately do this recipe is excellent and most flavorful!
Anything Ree does is phenomenal. I can always count on her recipes.
Best corned beef and cabbage I’ve ever tasted. The fact that you corned beef in the oven made it so easy – no giant pot of boiling water to watch- all can be made ahead and warmed up.