Corned Beef Brisket W/cabbage Balsalmic Sauce

MOTHERMOTHER
7Ingredients
3Hours

Description

tender brisket with sweet balsamic sauce

Ingredients

US|METRIC
  • 1 package corned beef (3-4lbs)
  • 3 tablespoons ground black pepper
  • 2 heads cabbage
  • olive oil (for searing)
  • 1/2 bottle guinness (or any other beer)
  • 1 cup balsamic vinegar
  • 2 tablespoons sugar (optional)
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    Directions

    1. Pre heat oven 325. unwrap Brisket and place fat side down in baking dish and rub the seasoning packet and black pepper over the top of the fat. Cover with foil and bake 2 1/2 hrs. Then uncover and bake for an additional 30-60 min until FORK TENDER!. Remove and cover loosely with foil to rest.
    2. Combine Balsamic and sugar to sauce pan on med heat until boils, then reduce low heat and simmer until thickened.
    3. Raise the oven to 350 for cabbage. Cut head of cannagge into 8 thin wedges. Heat oil in skillet and sear both sides of the cabbage for about 1min or until as much color as possible. Place onto baking rack over a baking sheet and pour beer into sheet. carefully place in the over for 20min or tender and has color.
    4. Slice, shred ... Brisket and serve with cabbage drizzled with sauce.

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