# Corned Beef and Cabbage > It's a St. Patrick's Day tradition. **Prep time:** 20 minutes **Cook time:** 3 hours **Total time:** 3 hours 20 minutes **Servings:** 8 --- ## Ingredients ### Corned Beef - 1 (3- to 4-lb.) package corned beef brisket - 3 Tbsp. ground black pepper ### Balsamic Reduction - 1 cup balsamic vinegar - 2 Tbsp. sugar (optional) ### 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 --- ## Shopping List ### 🥩 Meat & Poultry - [ ] 1 (3- to 4-lb.) package corned beef brisket ### 🥬 Produce - [ ] 1 head green cabbage (or 2 if you'd like more) ### 🧂 Pantry & Condiments - [ ] Balsamic vinegar (need 1 cup) - [ ] Sugar (optional, need 2 Tbsp.) - [ ] Ground black pepper (need 3 Tbsp.) - [ ] Kosher salt (to taste) - [ ] Olive oil (for searing) ### 🍺 Beverages - [ ] 1/2 bottle Guinness or any beer --- ## Instructions 1. **Preheat oven.** For the corned beef: Preheat the oven to 325°F. 2. **Prepare the brisket.** Unwrap the brisket and place it fat-side up inside a baking dish. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Cover the dish with heavy aluminum foil and place it in the oven for 2 1/2 hours, then uncover and continue baking for 30 to 45 minutes. 3. **Check for doneness.** Check the brisket by inserting a fork in the meat. If it goes in easily, it's ready; if it meets with resistance, bake for another 30 minutes—or up to 1 hour in some cases! If the brisket is tough, it hasn't cooked long enough! Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil. 4. **Make balsamic reduction.** While the brisket is resting, make the balsamic reduction: Combine the vinegar and the sugar, if using, in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce the heat to medium-low and simmer until the mixture is thick and reduced by half. Set it aside. 5. **Prepare the cabbage.** Next, make the cabbage: Increase the oven temperature to 350°F. Cut the cabbage into 8 wedges. In a large, heavy skillet, heat the olive oil over medium-high heat, and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a rimmed baking sheet. Sprinkle the cabbage pieces with salt and pepper. Pour the Guinness into the bottom of the baking sheet, then carefully transfer the pan to the oven. (The beer will gently steam the cabbage and infuse it with stouty essence). Bake the cabbage for 20 minutes, or until tender and deeper brown. 6. **Serve.** To serve: Slice or shred the rested beef on a cutting board (it should be very, very tender and almost falling apart). Then place it on a large platter alongside the cabbage wedges. Drizzle generous spoonfuls of the balsamic reduction all over the cabbage slices. --- ## Serving Ideas - Serve with a dish of grainy mustard - Serve with boiled new potatoes - Shred the corned beef with two forks if you prefer that consistency - Make a leftover corned beef sandwich with a slice of brisket and a wedge of cabbage on rye --- ## Notes - **Author:** Ree Drummond - The Pioneer Woman - **Updated:** Mar 11, 2025