Balsamic Glazed Corned Beef with Roasted Cabbage
- 3-4 pound corned beef brisket, rinsed and patted dry
- 1 ½ tablespoons freshly cracked black pepper
- 1 teaspoon granulated garlic
- 3 tablespoons Organic Basil EVOO, divided
- 1 ½ cups water
- 2 medium yellow onions, thickly sliced
- ½ cup Aged Red Apple Balsamic Vinegar
- ½ head green cabbage, washed and outer leaves removed
- 1 tablespoon Organic Basil EVOO
- Salt and pepper
- Combine black pepper and garlic. Rub mixture over corned beef and let sit at room temperature for 1 hour.
- Preheat oven to 325 degrees. Place a large Dutch oven pan on the stovetop and heat over medium-high heat. Coat the bottom of the pan with 2 tablespoons Organic Basil EVOO. Place seasoned corned beef in Dutch oven and sear the top and bottom (about 5 minutes per side). Transfer corned beef to a platter. Add water to Dutch oven – use a spatula to break up the brown bits stuck to the bottom. Add the sliced onions and place seared corned beef (fat side up) on top of the bed of onions. Drizzle with 1 tablespoon Organic Basil EVOO. Cover with lid or tightly seal with foil. Bake for 1 ½ hours. Remove from oven and carefully turn meat (fat side should now be down). Cover and continue baking for another 1 ½ hours*.
- While meat is cooking add Aged Red Apple Balsamic Vinegar to a small saucepan. Bring to a boil and then reduce heat to a simmer. Cook until vinegar is reduced in half (about 5-8 minutes) – you’ll now have about ¼ cup Red Apple Balsamic Vinegar glaze.
- Remove corned beef from oven. Increase oven temperature to 450 degrees. Brush the top of the corned beef with about 2 tablespoons of prepared glaze. Place corned beef (uncovered) in the oven and bake for an additional 10-15 minutes or until the glaze begins to caramelize. Remove from oven and gently place on a serving platter. Rest for 30 minutes before slicing.
- While meat is resting cut the ½ head of cabbage into 8 wedges (keep the core intact). Gently brush both sides with 1 tablespoon Organic Basil EVOO. Place on a parchment lined baking sheet. Sprinkle with salt and pepper and place in the 450 degree oven. Roast for 15 minutes and turn wedges over. Continue roasting for an additional 10 minutes. Remove from oven and carefully transfer roasted cabbage to the serving platter.
- To serve: Slice corned beef to desired thickness (slice against the grain – for an awesome tutorial check out http://www.seriouseats.com/2010/03/why-should-you-cut-meat-steak-against-the-grain.html). Drizzle remaining Red Apple Balsamic Vinegar glaze over both the sliced corned beef and the roasted cabbage wedges. Enjoy!
- *Cooking time may need to be adjusted depending on the weight of the corned beef. A good rule of thumb is about 50 minutes per pound (325 degree oven).
A Twist On Olives http://www.atwistonolives.com/