Corned Beef and Cabbage Easiest Recipe Ever: Before I begin my St. Patrick’s Day lunch, I would like to share with you a heartwarming and humorous anecdote about corned beef. I made the decision early in our marriage to attempt making my mother’s traditional beef brisket, which is marinated in a variety of savory (salty) seasonings.
Corned Beef And Cabbage Easiest Recipe Ever
So I strolled down to the grocery shop, picked up one of those brisket things, brought it home, and marinated it for a good eighteen hours, then baked it for a further seven. My spouse and I spit out and gagged as soon as we took our first taste of that delicious, delicate flesh. As it happened, I had really purchased a corned beef brisket.
Ingredients
FOR THE CORNED BEEF:
- 1 (3- to 4-lb.) package corned beef brisket
- 3Â tbsp. ground black pepper
FOR THE BALSAMIC REDUCTION:
- 1Â c. balsamic vinegar
- 2Â tbsp. sugar (optional)
FOR THE CABBAGE:
- 1 head green cabbage (or 2 if you’d like more)
- Olive oil, for searing
- Kosher salt and black pepper, to taste
- 1/2bottle Guinness, or any beer
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Instruction
Set the oven to 325°F for the corned meat. Take off the wrapper and put the brisket on a baking dish, fat side up. If there was a spice packet included, open it, put the spices on top, and then rub in the black pepper.
After baking the dish for two and a half hours with the heavy aluminum foil covering it, remove the foil and bake for an additional thirty to forty-five minutes.
Use a fork to test the brisket’s internal consistency. When it inserts easily, the dish is cooked; if not, bake it for a further half hour, or even an hour!
The brisket hasn’t cooked through if it’s tough! When the brisket is fork-tender, take it out of the oven and let it rest with a loose foil cover.
Make the balsamic reduction while the brisket is resting. In a small saucepan, combine vinegar and sugar (if using) over medium-high heat.
After stirring everything together and bringing it to a boil, lower the heat to medium-low and simmer the mixture until it thickens and reduces by half. Put it away.
Next, prepare the cabbage. Preheat the oven to 350 degrees Fahrenheit. Make eight wedges out of the cabbage. Add the cabbage to a big, heavy skillet with hot, medium-high olive oil.
Sear for approximately a minute on each side, or until the cabbage reaches its maximum color. With a spatula, move the cabbage to a rack set over a baking sheet with a rim.
Add a little salt and pepper to the cabbage chunks. After carefully sliding the baking sheet into the oven, pour the guinness into the bottom of the pan.
The beer will provide a stouty aroma to the cabbage while gently steaming it. Bake until the cabbage is soft and has a deeper brown color, about 20 minutes.
To present: Take a cutting board and slice or shred the rested beef; it should be extremely soft, practically falling apart. Then arrange it with the cabbage wedges on a big dish.
Spoon plenty of the balsamic reduction over the slices of cabbage.
FAQ
Q1. How do you know when corned beef is done?
The meat is done when it reaches fork-tenderness. Crucial: The brisket is not done if it is not fork-tender and you encounter any kind of resistance while piercing it with a fork. If so, return it to the oven for another thirty, forty, or even an hour. After thirty minutes, you can begin checking it and proceed accordingly. When the meat is ready to eat, it should be incredibly soft, practically falling apart.
Q2. What can you do with leftover corned beef?
You should never throw away corned meat! There are numerous applications for it. A rye sandwich with corned beef is perfection. You could even place a wedge of cabbage on one. In addition, I adore a reuben—a fancy term for a corned beef sandwich. If you’re not a sandwich fanatic, you may use it to prepare a reuben casserole for supper one night or a corned beef hash for brunch.
