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Corned Beef and Cabbage with Balsamic Reduction and Guinness-Steamed Cabbage Recipe

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3.9 from 15 reviews

  • Author: Sara
  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings

Description

Savor the classic Irish comfort of Corned Beef and Cabbage, featuring tender, slow-baked corned beef brisket paired with lightly seared and beer-steamed cabbage wedges, finished with a rich balsamic reduction for a flavorful and hearty meal perfect for gatherings or St. Patrick’s Day celebrations.

Ingredients

Corned Beef

  • 1 (3- to 4-lb.) package corned beef brisket
  • 3 tbsp. ground black pepper
  • Olive oil, for searing
  • Kosher salt and black pepper, to taste

Balsamic Reduction

  • 1 cup balsamic vinegar
  • 2 tbsp. sugar (optional)

Cabbage

  • 1 head green cabbage (or 2 for more)
  • 1/2 bottle Guinness or any beer

Instructions

  1. Preheat and Prepare Beef: Preheat your oven to 325°F. Unwrap the corned beef brisket and place it fat-side up inside a baking dish. If the package contains a spice packet, sprinkle it evenly over the beef. Add 3 tablespoons of ground black pepper and rub it into the meat thoroughly.
  2. Bake the Beef: Cover the baking dish tightly with heavy aluminum foil and place it in the oven. Bake the brisket for 2 1/2 hours covered, then remove the foil and bake uncovered for an additional 30 to 45 minutes to develop flavor and texture.
  3. Check for Tenderness: Insert a fork into the brisket to test tenderness. If the fork slides in easily, the meat is ready. If it feels resistant, continue to bake up to another 30 minutes or even 1 hour if needed. Once fork-tender, remove the beef from the oven and let it rest covered loosely with foil.
  4. Make Balsamic Reduction: While the meat rests, combine balsamic vinegar and sugar (if using) in a small saucepan over medium-high heat. Stir and bring to a boil, then reduce heat to medium-low and simmer until the mixture thickens and reduces by half. Set aside the balsamic glaze.
  5. Prepare and Cook Cabbage: Increase oven temperature to 350°F. Cut the cabbage into 8 wedges. Heat olive oil in a large heavy skillet over medium-high heat. Sear the cabbage wedges on both sides for about 1 minute per side until they develop a good char. Transfer the seared cabbage onto a rack placed over a rimmed baking sheet. Season with kosher salt and black pepper. Pour the Guinness or beer into the bottom of the baking sheet. The beer will steam the cabbage during baking, infusing it with rich stout flavor.
  6. Bake Cabbage: Carefully place the baking sheet with cabbage into the preheated oven. Bake for 20 minutes or until the cabbage is tender and slightly browned.
  7. Serve: Slice or shred the rested corned beef on a cutting board. Arrange the beef on a large platter alongside the baked cabbage wedges. Drizzle generous spoonfuls of the balsamic reduction over the cabbage to finish the dish.

Notes

  • For best results, use a well-marbled corned beef brisket to ensure tenderness.
  • Adjust sugar amount in balsamic reduction according to your sweetness preference or omit for a more tangy glaze.
  • The Guinness beer adds depth to the cabbage flavor but any stout or dark beer can be substituted.
  • Allow the brisket to rest before slicing to retain juices and tenderness.
  • To save time, you can sear the cabbage and bake it simultaneously with resting the brisket if oven size allows.
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 5 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Irish

Find it online: https://saraflavors.com/corned-beef-and-cabbage-with-balsamic-reduction-and-guinness-steamed-cabbage-recipe/