Pioneer Woman Corned Beef And Cabbage Recipe

Pioneer Woman Corned Beef and Cabbage is made with corned beef brisket, balsamic vinegar, sugar, green cabbage, olive oil, kosher salt, black pepper, and Guinness beer. This hearty corned beef and cabbage recipe creates a delicious dinner that takes about 3 hours and 20 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

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, To Taste
• Ground Black Pepper, To Taste
• 1/2 Bottle Guinness Or Any Beer

How To Make Corned Beef And Cabbage:

1. Cook the corned beef: Preheat the oven to 325°F. Place the brisket fat-side up in a baking dish. If it comes with a spice packet, sprinkle it on top, then add the black pepper and rub it in. Cover with heavy aluminum foil and bake for 2 1/2 hours. After that, uncover and bake for an additional 30 to 45 minutes.
2. Check tenderness: Insert a fork into the brisket to check for tenderness. If the fork goes in easily, it’s ready. If it’s still tough, continue baking for another 30 minutes to 1 hour. Once the brisket is fork-tender, remove it from the oven and let it rest under loosely covered foil.
3. Make the balsamic reduction: While the brisket rests, mix the balsamic vinegar and sugar (if using) in a small saucepan over medium-high heat. Bring to a boil, then reduce to medium-low and simmer until thick and reduced by half. Set aside.
4. Sear and bake the cabbage: Raise the oven temperature to 350°F. Cut the cabbage into 8 wedges. Heat olive oil in a large skillet over medium-high heat and sear the cabbage for about 1 minute per side. Transfer the seared cabbage to a rack over a baking sheet. Season with salt and pepper. Pour the beer into the baking sheet to steam the cabbage, then bake for 20 minutes or until tender and browned.
5. Serve: Slice or shred the rested corned beef. Arrange the beef and cabbage wedges on a platter, and drizzle the balsamic reduction over the cabbage. Serve with grainy mustard, and boiled new potatoes, or enjoy leftovers in a corned beef sandwich.

Recipe Tips

• Choose the right cut of corned beef: Use a brisket with some fat on top to keep the meat moist and flavorful during cooking.
• Cover the beef while cooking: Make sure to cover the dish with foil to trap moisture and help tenderize the meat as it bakes.
• Check the tenderness regularly: Use a fork to test the brisket; if it’s tough, continue cooking until the meat is easy to pierce.
• Sear the cabbage: Searing the cabbage before baking adds a nice caramelized flavor that enhances the dish.
• Use beer to steam the cabbage: Pouring Guinness into the baking dish adds a rich flavor and helps steam the cabbage for perfect texture.

How To Store & Reheat Leftovers

Storing in the Fridge: Let the corned beef and cabbage cool completely before storing. Place the leftovers in an airtight container and refrigerate for up to 3-4 days.

Freezing: To freeze, wrap the corned beef tightly in aluminum foil or store it in an airtight container. Store the cabbage separately in a freezer-safe container. Both can be frozen for up to 2-3 months. Thaw them in the fridge overnight before reheating.

Reheating: To reheat, preheat your oven to 350°F (175°C). Place the corned beef in a baking dish, cover it with foil, and heat for about 15-20 minutes, or until warmed through. For the cabbage, reheat in the oven for about 10-15 minutes or in a skillet on the stovetop over medium heat until warm.

Nutrition Facts

• Calories: 696
• Fat: 50 g
• Saturated Fat: 19 g
• Trans Fat: 0 g
• Cholesterol: 187 mg
• Sodium: 951 mg
• Carbohydrates: 16 g
• Fiber: 4 g
• Sugar: 12 g
• Protein: 38 g

Try More Pioneer Woman Recipes:

• Beef Stew With Root Vegetables
• Baked Ziti
• Beef Enchilada Casserole
• Roast Beef Sandwiches