Corned Beef Brisket W/Cabbage Balsalmic Sauce – a delicious recipe with corned beef, ground black pepper, cabbage, olive oil, balsamic vinegar, sugar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
168
kcal
Calories
9
g
Fat
8
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 package corned beef 3-4lbs, 3 tablespoons ground black pepper, 2 heads cabbage, olive oil for searing, and more.
Yes, Corned Beef Brisket W/Cabbage Balsalmic Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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