Why Make This Recipe
Corned Beef and Cabbage with Balsamic Reduction is a classic dish that brings warmth and comfort to any meal. This recipe combines tender, flavorful corned beef with the crispness of cabbage and a rich balsamic reduction. It’s perfect for special occasions like St. Patrick’s Day, Sunday dinners, or even a cozy family gathering. Not only is it delicious, but it also showcases simple ingredients that pack a powerful punch of flavor.
How to Make Corned Beef and Cabbage with Balsamic Reduction
Ingredients
- 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 would like more)
- Olive oil, for searing
- Kosher salt and black pepper, to taste
- 1/2 bottle Guinness, or any beer
Directions
- Preheat the oven to 325 degrees F.
- Unwrap the brisket and place it fat side up inside a 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. After that, uncover and continue baking for another 30 to 45 minutes.
- Check the brisket by inserting a fork in the meat. If it goes in easily, it is ready. If it meets with resistance, bake for another 30 minutes, or up to 1 hour if needed.
- Once fork tender, remove the brisket from the oven and let it rest, covered loosely in foil.
- To make the balsamic reduction, combine the vinegar and sugar (if using) in a saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and simmer until thick and reduced by half. Set aside.
- Increase the oven temperature to 350 degrees F. Cut the cabbage into 8 wedges.
- In a skillet, heat olive oil over medium-high heat and add the cabbage. Sear it on both sides for about 1 minute per side.
- Transfer the seared cabbage to a rack over a rimmed baking sheet, sprinkle with salt and pepper, and pour Guinness into the bottom of the baking sheet.
- Bake for 20 minutes, or until tender and browned.
- To serve, slice or shred the rested beef, place it on a platter alongside the cabbage wedges, and drizzle with the balsamic reduction.
How to Serve Corned Beef and Cabbage with Balsamic Reduction
Serve the corned beef sliced or shredded on a large platter alongside the cabbage wedges. Drizzle the balsamic reduction over the beef and cabbage for added flavor. This dish pairs well with crusty bread or creamy mashed potatoes for a complete meal.
How to Store Corned Beef and Cabbage with Balsamic Reduction
If you have leftovers, store them in an airtight container in the refrigerator. The corned beef can last for about 3 to 4 days. To reheat, you can microwave the beef and cabbage or warm them in a skillet over low heat.
Tips to Make Corned Beef and Cabbage with Balsamic Reduction
- Make sure to let the brisket rest after cooking to keep it tender.
- Feel free to add extra vegetables to the baking sheet, such as carrots or potatoes, for a hearty one-pan meal.
- Adjust the sugar in the balsamic reduction according to your taste preference.
Variation
For a twist on this recipe, consider using different types of cabbage, like red cabbage, for a pop of color and a slightly different taste. You can also experiment with different types of beer for unique flavors.
FAQs
1. Can I use a different type of meat instead of corned beef?
Yes, you can use brisket or pork as alternatives, but the flavor will change significantly.
2. Is the sugar in the balsamic reduction necessary?
No, the sugar is optional. It helps to balance the acidity of the balsamic vinegar, but you can skip it if you prefer a tangy flavor.
3. Can I make this dish in a slow cooker?
Yes, you can cook the corned beef in a slow cooker on low for 8 hours. Sear the cabbage in a skillet afterward as directed.