Hamdi Saidani This Pioneer Woman Corned Beef and Cabbage is a tender and juicy recipe, which is made with a balsamic reduction and Guinness beer. It’s the ultimate comfort food recipe, ready in about 3 hours and 15 minutes.
Pioneer Woman Corned Beef And Cabbage Recipe Ingredients
For the Corned Beef:
- 1 (3- to 4-lb.) package corned beef brisket
- 3 Tbsp. ground black pepper
For the Balsamic Reduction:
- 1 cup balsamic vinegar
- 2 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
- 1/2 bottle Guinness, or any beer
How To Make Pioneer Woman Corned Beef And Cabbage
- Cook the Corned Beef: Preheat the oven to 325°F. Unwrap the brisket and place it fat-side up in a baking dish. If it came with a spice packet, sprinkle it over the top. Add the black pepper and rub it in. Cover the dish tightly with heavy aluminum foil and bake for 2 1/2 hours. Uncover and continue baking for another 30 to 45 minutes.
- Make the Balsamic Reduction: While the beef rests, combine the balsamic vinegar and optional sugar in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer until the mixture has reduced by half and is thick enough to coat a spoon. Set aside.
- Prepare the Cabbage: Increase the oven temperature to 350°F. Cut the cabbage into 8 wedges. Heat a drizzle of olive oil in a large, heavy skillet over medium-high heat. Sear the cabbage wedges on both sides until they get some color, about 1 minute per side.
- Steam-Bake the Cabbage: Transfer the seared cabbage to a wire rack placed over a rimmed baking sheet. Sprinkle with salt and pepper. Pour the Guinness into the bottom of the baking sheet. Bake for 20 minutes, or until the cabbage is tender.
- Rest and Slice the Beef: Check the brisket for doneness by inserting a fork; it should go in easily. If it’s tough, it needs more time. Once fork-tender, remove it from the oven and let it rest, loosely covered in foil, for at least 15 minutes.
- Serve: Slice or shred the rested beef and arrange it on a platter with the cabbage wedges. Drizzle the balsamic reduction generously over the cabbage and serve.
Recipe Tips
- How do I know when the corned beef is done? The best test is the “fork-tender” test. A fork should slide easily into the thickest part of the meat. If you feel any resistance, the brisket needs more time to cook. Toughness is a sign of undercooking, not overcooking.
- How do I get the best flavor on the cabbage? Don’t skip the searing step! Getting a nice bit of color on the cabbage wedges in a hot skillet before baking adds a delicious caramelized flavor. The beer in the bottom of the pan then steams the cabbage, making it tender and infusing it with flavor.
- Can I make the balsamic reduction ahead of time? Yes, the balsamic reduction can be made up to a week in advance and stored in an airtight container in the refrigerator. You may need to warm it slightly to return it to a drizzling consistency.
- What’s the best way to slice corned beef? For the neatest slices, always slice the corned beef against the grain. Look for the lines of the muscle fibers and cut perpendicular to them. For a more rustic presentation, you can also shred the tender meat with two forks.
What To Serve With Corned Beef And Cabbage
This classic dish is a meal in itself, but it’s traditionally served with:
- Boiled or roasted new potatoes
- A side of grainy mustard for dipping the beef
- Rye bread for making sandwiches with leftovers
- Carrots and onions can also be cooked alongside the beef
How To Store Corned Beef And Cabbage
Store: Place leftovers in an airtight container and store them in the refrigerator for up to 4 days. This dish makes for fantastic leftovers. Leftover Idea: Use the leftover sliced corned beef and a wedge of the cabbage to make a delicious sandwich on rye bread with Swiss cheese and mustard.
Corned Beef And Cabbage Nutrition Facts
- Calories: ~650 kcal per serving
- Protein: 40g
- Fat: 45g
- Carbohydrates: 20g
- Sugar: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What if my corned beef didn’t come with a spice packet?
No problem. You can make your own by combining 1 tablespoon of whole black peppercorns, 1 tablespoon of whole mustard seeds, 1 tablespoon of coriander seeds, and a few bay leaves. Sprinkle this over the brisket before adding the ground black pepper.
Can I use a different kind of beer for the cabbage?
Yes, any dark beer like a stout or porter will work well. If you prefer not to cook with alcohol, you can substitute the beer with an equal amount of beef broth.
Is the sugar necessary for the balsamic reduction?
The sugar is optional. A good quality balsamic vinegar will reduce to a naturally sweet syrup on its own. If your vinegar is very acidic, the small amount of sugar can help to balance the flavor.
Try More Pioneer Woman Recipes:
- Pioneer Woman Crockpot Beef Stew Recipe
- Pioneer Woman Crockpot Beef Stroganoff Recipe
- Pioneer Woman 16 Minute Beef Stroganoff Recipe
Pioneer Woman Corned Beef And Cabbage Recipe
Description
A classic comfort food meal featuring incredibly tender, slow-baked corned beef brisket and seared cabbage wedges steamed in beer and drizzled with a sweet balsamic reduction.
Ingredients
Instructions
- Preheat oven to 325°F. Place brisket fat-side up in a baking dish. Top with spice packet (if included) and black pepper.
- Cover tightly with foil and bake for 2.5 hours. Uncover and bake for another 30-45 minutes, until fork-tender. Let rest.
- While beef rests, make the balsamic reduction by simmering vinegar and optional sugar until reduced by half.
- Increase oven to 350°F. Cut cabbage into 8 wedges and sear in a hot skillet with olive oil.
- Place seared cabbage on a wire rack over a baking sheet. Season with salt and pepper and pour beer into the sheet. Bake for 20 minutes.
- Slice or shred the rested beef and serve alongside the cabbage wedges, drizzled with the balsamic reduction.
Notes
- u003cliu003eThe corned beef is done when it is u0022fork-tender,u0022 meaning a fork slides in easily with no resistance.u003c/liu003eu003cliu003eSearing the cabbage before baking adds a delicious caramelized flavor.u003c/liu003eu003cliu003eThis dish is perfect for making ahead, as the flavors are even better the next day.u003c/liu003eu003cliu003eServe with boiled potatoes and grainy mustard for a complete traditional meal.u003c/liu003e
